CARMA® Dark Padera Raspberry Bonbon
- Level:
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Easy
- Makes:
-
Recipe for 3 molds of 18 bonbons
Raspberry Jelly
Ingredients: Raspberry Jelly
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150 gRaspberry purée Boiron
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15 graspberry spirit
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10 gsugar
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0.7 gagar agar
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1 ggelatin
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
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100 gcream
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50 gRaspberry purée Boiron
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20 gsorbitol
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20 gglucose
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30 gbutter
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
Ingredients: 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.
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