CARMA® Dark Padera Raspberry Bonbon

CARMA® Dark Padera Raspberry Bonbon

Level:
Easy
Makes:
Recipe for 3 molds of 18 bonbons

Raspberry Jelly

Ingredients: Raspberry Jelly

  • 150 g
    Raspberry purée Boiron
  • 15 g
    raspberry spirit
  • 10 g
    sugar
  • 0.7 g
    agar agar
  • 1 g
    gelatin

Preparation: Raspberry Jelly

Bring the puree, raspberry spirit, sugar and agar agar to the boil. Add the soaked gelatin and refrigerate.

 

CARMA® Couverture Dark Padera 55% Raspberry Ganache

Ingredients: CARMA® Couverture Dark Padera 55% Raspberry Ganache

Preparation: CARMA® Couverture Dark Padera 55% Raspberry Ganache

Heat the cream, raspberry puree, sorbitol, glucose and butter to 80°C.
Pour over the couverture and homogenize.
Let cool down to approximately 28°C before piping into the hollow bonbon shells.

Structure and Decor

Preparation: Structure and Decor

Prepare the bonbon shells by filling cleaned and polished molds with CARMA® Dark Edelbitter 70%. When the chocolate sets completely, fill with the praline hollow shells with the CARMA® Dark Padera 55% Raspberry Ganache and allow to crystallise for approx. 8 hours before closing the bonbons. Place them in the fridge for about 15 minutes before unmolding. Spray the bonbons with a layer of pre-crystallised red colored cocoa butter. Decorate with silver leaves on top.