Intense Rasperry Chocolate Bonbons
![](/images/recipes/Intense_Raspberry_Chocolate_Bonbons_from_Valrhona_at_Keylink.png)
Ingredients
- 510g Ravifruit Raspberry Purée
- 110g Confectionery Glucose Syrup
- 1g Xanthan Gum
- 57g Invert Sugar Paste
- 13g Lemon Juice
- 875g Valrhona Tropilia Noire 53%
- 90g Valrhona Inspiration Raspberry
- 29g Cocoa Butter
Method
Ripe, juicy raspberry flavours meet darkly decadent 53% chocolate couverture in these aptly named Intense Raspberry Chocolate Bonbons. Made with Valrhona's rich and sumptuous Tropilia Noire 53% couverture and tartly sweet Inspiration Raspberry fruit couverture. The perfect combination for a warm summer's day in the countryside!
How to Make Intense Raspberry Chocolate Bonbons:
Makes approx. 240 dipped pralinés
Make the Raspberry Solution:
- Heat the Ravifruit raspberry purée to 25-30*C, add the xanthan gum and combine until fully dissolved
- Add the glucose syrup and invert sugar, and bring to a simmer
- Cover the pan to stop the liquid evaporating and let it cool to 60-65*C
Make the Ganache:
- Melt 675g of Valrhona Tropilia Noire 53% and 90g of Valrhona Inspiration Raspberry together
- Weigh your raspberry solution (you'll need 645g) and check the temperature is 60-70*C. If it isn't, reheat it
- Pour half the fruit solution onto the melted chocolate and wait 2 minutes before adding the lemon juice
- Mix using an immersion blender
- Add the rest of the fruit solution in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
- Check the temperature and pour out the ganache when it reaches 32-34*C
Make the Bonbons:
- Pour your raspberry ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
- Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
- Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
- Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
- Store in an airtight box in the refrigerator at 4*C
- Shelf life: 3 months in the above conditions
Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.
Approximate costs
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