Ingredients
Jelly Ingredients
Ganache Ingredients
Mold Ingredients
Instructions
Step 1
Start by combining the raspberry puree with the glucose syrup in a saucepan. Heat the mixture gently until it reaches a temperature between 30 to 40 degrees Celsius (86 to 104 degrees Fahrenheit).
Gradually add the sugar mixed with pectin while continuously whisking. This technique ensures it incorporates well without lumps.
Once mixed, bring the mixture to a boil and let it simmer for one minute over low heat. This step activates the pectin for your jelly's perfect texture.
After cooking, transfer the jelly mixture into a piping bag for easy filling later.
Step 2
Next, prepare the ganache by melting the milk and white chocolate along with cocoa butter in the microwave. Use short intervals of 15 to 20 seconds to avoid overheating, ensuring you do not exceed 45 degrees Celsius (113 degrees Fahrenheit).
In a separate bowl, combine the raspberry puree with glucose syrup and heat it to 80 degrees Celsius (176 degrees Fahrenheit). Once warm, slowly pour this mixture into the melted chocolate while stirring continuously.
Blend everything until smooth using an immersion blender. This will fully combine the ingredients and give a nice, glossy finish.
Transfer the ganache into another piping bag and set aside.
Step 3
Allow both the jelly and ganache to cool until they reach a temperature of 30 to 35 degrees Celsius (86 to 95 degrees Fahrenheit). Once cooled, you can start assembling your chocolates.
Begin by filling each chocolate shell with approximately one-third jelly. Make sure to leave some space at the top.
Next, carefully add the ganache, filling it just up to about 2 to 3 millimeters from the edge of the shell.
Once filled, place the chocolates in the refrigerator or a wine fridge for 6 to 8 hours for the fillings to stabilize. Finally, seal the shells with tempered chocolate to lock in all that delicious flavor.
Servings
Once your raspberry chocolate treats are ready, consider serving them in style! 😊 Arrange them on a decorative plate, sprinkle some edible gold dust for a touch of glamour, or pair them with a scoop of vanilla ice cream for an indulgent dessert experience. Don’t forget to share these delightful creations with friends at gatherings or picnics! 🎉
These chocolates can also be paired wonderfully with a hot beverage like coffee or tea. They’ll bring a sweet contrast to the warmth of your drink. Consider adding fresh raspberries on the side for an extra touch of freshness.
Equipment
Use glass or stainless steel bowls for mixing the chocolate and fruit puree. They help in even heating and cooling.
For melting chocolate, a double boiler is ideal; however, a microwave can be more convenient. Just remember to melt in short bursts to avoid overheating!
Essential for filling your chocolates beautifully. Make sure to use a sturdy one that can hold the ganache and marmalade without tearing.
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Silicone molds are easy to use and allow for easy removal of your finished chocolates. Make sure they are completely dry before pouring the chocolate.
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Variations
Gluten-Free Option: Simply ensure that all ingredients, especially the chocolate and pectin, are certified gluten-free. 🍫
Vegan Variation: Replace the milk chocolate and white chocolate with dairy-free chocolate and the butter with coconut oil. This will maintain the delicious taste while being suitable for vegans. 🌱
Faq
- Can I use frozen raspberries for the filling?
Yes, you can! Just ensure to thaw and drain them properly to avoid excess moisture in your filling.
- How do I prevent my chocolate from seizing up when melting?
Make sure no water gets into the chocolate while melting. If it does seize, you can add a little vegetable oil and stir until smooth.
- Is it necessary to cool the fillings before assembling the chocolates?
Yes, it's important to cool your fillings to the right temperature to prevent the chocolate shell from melting when combined.
- How long can I store these chocolates?
These chocolates can be stored in an airtight container at room temperature for up to two weeks. Refrigerating may alter their texture.
- Can I customize the fillings?
Absolutely! Feel free to experiment with other fruit purees or even nut butter for a different flavor profile.
- What if my ganache is too thin?
If your ganache is too thin, you can let it cool longer at room temperature or re-chill it to thicken before using.
