During our trip in New-Brunswick, we heard about a berry similar to blueberry but quiet not the same. It’s a little bigger and more elongated. This berry is called Haskap by the Japanese meaning “berry of long life”. Since we were told about it, we got pretty obsessed. We wanted to do something with chocolate and haskap. Knowing we were desperatly looking for this product, Florence from Island Hill Farm did not hesitate to ask her neighbor Mike from Deep Roots Distillery for help. She kindly offered that we made the recipe using Mike’s haskap liquor in her kitchen. And so we made this chocolate macarons that would be perfect for an afternoon tea party at her place.
After the tasting, we eventually had a tour of the Island Hill Farm and we’ve met Florence’s protégés. Then, we thought we may have to come back the day after to make another recipe cause what we made an interesting discovery… But that’s another story…
Haskap liquor chocolate macaron
- 300 grams milk chocolate 40%
- 70 grams cream 35%
- 30 grams Haskap Liquor
- 20 grams dried haskap
- 300 grams dark chocolate 70%
- 1 coffeespoon blueberry powder
Temper the dark chocolate. Place a macaroon baking sheet (or a piece of parchment paper) on a baking sheet. Put the dark chocolate in a pipping bag. Pipe the melted chocolate on the prints of the macaron baking mat. Sprinkle blueberry powder on half of the macarons disks. Refridgerate for 10 minutes and then leave at room temperature.
Boil the cream and liquor. Stir continuously.
Melt the milk chocolate. Pour the hot cream on the chocolate. Mix it well until homogeneous.
Put the ganache in a pipping bag. Refridgerate for 1 hour.
Assemble. Flip the macaron disks over with no decoration. Pipe the ganache. Place 1 dried haskap in the middle. Close with a decorated macaron disk. Keep at room temperature for 24 hours.