Tree Top


Strawberry Chocolate Truffle Berry Bombs



800 g milk chocolate confectioner's coating


213 g Tree Top Strawberry Fruit Bar Base

12 g Tree Top Apple Juice Concentrate

271 g sugar

6 g pectin

41 g water

51 g tapioca syrup

6 g citric acid



For the filling, first combine 10% of the sugar with the pectin.      

Combine the Strawberry Fruit Bar Base, Apple Juice Concentrate and water in a kettle and bring to a boil.      

Slowly, sprinkle in the pectin/sugar mixture. Heat gently, stirring constantly until the mixture comes back to a boil.      

Add the granulated sugar and tapioca syrup; cook to 225°F and remove from heat. Whisk in citric acid.       

Transfer to plastic container and refrigerate until completely cool and set.

To assemble truffles, microwave or melt chocolate over a double boiler until fluid.

Deposit chocolate into molds, then invert over a bowl and pour out excess, tapping gently. Scrape excess chocolate off with bench scraper.

Tap the molds gently against a hard surface to remove any air bubbles. Refrigerate immediately for 7 minutes.

Pipe room temperature filling into chocolate filled molds, leaving 3 mm of headspace.      

Ladle melted chocolate over the mold to cap each piece; remove excess chocolate with a bench scraper.      

Refrigerate the chocolates for 10 minutes, then pop out of molds and package.