Raspberry Amatika Bonbons

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

1. Decorate your mould (we used SMP3500) with tempered Red Ruby coloured cocoa butter 
2. Temper Valrhona Raspberry Inspiration fruit couverture and cast your moulds
3. Leave to set while you prepare the ganache

For the Raspberry Amatika Ganache

1. Heat the raspberry purée, sugar and glucose together to 104*C
2. Let the mixture cool to 75-80*C before slowly pouring over the melted Amatika 46% couverture
3. Combine using a hand blender until a perfect emulsion
4. Allow to cool to 35*C before adding the room temperature butter and blending again

Assembly and Finishing

1. Fill a piping bag with your ganache once it's below 28*C
2. Pipe your ganache into your moulded shells and leave to set for 24 hours at 17*C and 60% humidity
3. To seal the bonbons, soften the edges of the shells then close off with tempered Amatika 46% couverture
4. 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!