Intense Rasperry Chocolate Bonbons
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
Add ingredients to your order
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: 1430
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...
Out of stock - No ETA
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 44
Valrhona
Valrhona Tropilia Noire 53% Professional Signature Dark Chocolate
SCC5370
A balanced dark chocolate with notes of vanilla, Tropilia Noire 53% is a versatile couverture, ideal for a balancing cho...
In-stock: 23
Valrhona
Valrhona Raspberry Inspiration Fruit Couverture
Drops;
SCC5325
Introducing Valrhona Raspberry Inspiration fruit couverture, perfect for creating fabulous raspberry chocolate bonbons a...
In-stock: 9
Luker Chocolate
Luker Chocolate; Cocoa Butter
100% Natural
SCC9931
A naturally divine aroma... For that extra level of control in chocolate making, this 100% natural, pure Colombian unde...
Out of stock - No ETA