Raspberry Amatika Bonbons
![](/images/recipes/Strawberry_bonbon.webp)
Ingredients
- 1200g Valrhona Raspberry Inspiration
- 500g Ravifruit Raspberry Purée
- 500g Sugar
- 385g Valrhona Amatika 46% Plant Based Chocolate
- 150g Butter
- 50g Confectionery Glucose Syrup
Method
These fruity little numbers are dairy free and vegan, thanks to Valrhona's deliciously creamy plant-based Amatika 46% chocolate couverture. Paired with their revolutionary Inspiration fruit couverture and Ravifruit's ambient fruit purée, these fruity, cocoa-rich vegan bonbons are incredibly moreish. You could even swap the raspberry for strawberry if you prefer!
How to Make Vegan Raspberry Amatika Bonbons
Ingredients
- 1200g Valrhona Raspberry Inspiration
- 500g Ravifruit Raspberry Purée
- 500g Sugar
- 385g Amatika 46% Plant Based Chocolate
- 150g Butter
- 50g Confectionery Glucose Syrup
Method
For the Shells
- Decorate your mould (we used SMP3500) with tempered Red Ruby coloured cocoa butter
- Temper Valrhona Raspberry Inspiration fruit couverture and cast your moulds
- Leave to set while you prepare the ganache
For the Raspberry Amatika Ganache
- Heat the raspberry purée, sugar and glucose together to 104*C
- Let the mixture cool to 75-80*C before slowly pouring over the melted Amatika 46% couverture
- Combine using a hand blender until a perfect emulsion
- Allow to cool to 35*C before adding the room temperature butter and blending again
Assembly and Finishing
- Fill a piping bag with your ganache once it's below 28*C
- Pipe your ganache into your moulded shells and leave to set for 24 hours at 17*C and 60% humidity
- To seal the bonbons, soften the edges of the shells then close off with tempered Amatika 46% couverture
- TIP: For chocolate bonbons with perfectly smooth bases, apply a fine layer of tempered Raspberry Inspiration then cover immediately with an acetate sheet and press down, making sure to remove any air bubbles. Leave to set at 17*C then turn out.
Enjoyed this recipe? Make Vegan Passion Fruit Amatika Bonbons by swapping in Valrhona Passion Fruit Inspiration and Ravifruit Passion Fruit Purée!
Approximate costs
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Valrhona
Valrhona Raspberry Inspiration Fruit Couverture
Drops;
SCC5325
Introducing Valrhona Raspberry Inspiration fruit couverture, perfect for creating fabulous raspberry chocolate bonbons a...
In-stock: 17
Ravifruit Ambient Purees
Ravifruit Raspberry Puree
Ambient Pasteurised Fruit Puree
SCF0865A
With all the tart sweetness of the famous red-pink berry, Ravifruit’s Raspberry purée is perfect for creati...
In-stock: 1982
Valrhona
Valrhona Amatika 46% Grand Cru Plant Based Chocolate
Minimum Cocoa Solids 46%
SCC5310
Valrhona’s first foray into the world of plant-based chocolate, Amatika 46% combines roasted almond notes with a s...
Out of stock - Due in: 10th Sep
(Please allow 2-3 days for dispatch)
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 373