Raspberry and chocolate candies photo

Raspberry and chocolate candies

by Gregory Soulavie

 

Ingredients

  • Raspberry ganache
  • Molding
  • Decoration

Preparation

Raspberry ganache

  • 260 g raspberry puree
  • 60 g clarified butter
  • 20 g glucose
  • 340 g white chocolate
  • 35 g cocoa butter

Boil the raspberry puree, the clarified butter and the glucose. Pour over white chocolate and cocoa butter previously melted. Emulsify in a blender and set aside. 

 

 

Molding 

  • 1200 g dark chocolate couverture 

Finishing

  • 120 g red coloured cocoa butter
  • 120 g white coloured cocoa butter

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg