Raspberry Ruby Chocolate Bonbons Recipe
Delight in these elegant Raspberry Ruby Chocolate Bonbons, combining smooth Callebaut white and ruby chocolates with a crunchy freeze-dried raspberry center. Expertly tempered for a glossy finish and rich texture, these bonbons are perfect for special occasions or as a luxurious homemade treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 bonbons
- Category: Dessert
- Method: Tempering and Moulding
- Cuisine: European
- Diet: Vegetarian
Ingredients
Chocolate
- 150 g Callebaut White Chocolate (callets)
- 50 g Callebaut Ruby Chocolate
- 2 g Cocoa Butter Powder (optional, for tempering)
Filling
- 15 pieces Freeze-Dried Raspberries
Instructions
- Prepare the mould: Clean your Silikomart Choco Flame mould thoroughly to remove any residue or dust that might affect the chocolate finish.
- Temper the chocolates: Melt both the white and ruby chocolates carefully, using a thermometer such as an infrared thermometer gun to monitor the temperature.
- Tempering process: Heat the chocolates to 45°C (113°F), then cool to 32°C (89.6°F) at room temperature. Add 1% cocoa butter powder (Mycryo or similar) to the melted chocolate and mix well. Alternatively, use the seeding method for tempering. Proper tempering is key for shiny, snap-worthy bonbons.
- Fill the moulds: Pipe both tempered chocolates into the mould cavities. Place one freeze-dried raspberry in each cavity for a delightful tart surprise.
- Remove air bubbles: Gently tap the mould on the countertop a few times to eliminate any trapped air bubbles, ensuring a smooth finish.
- Smooth the surface: Use an offset spatula to smooth the tops of the filled moulds for an even and polished appearance.
- Set the chocolates: Allow the bonbons to set by leaving them at room temperature for 30 to 60 minutes, or chill them in the fridge for 15 to 30 minutes, or freeze for 5 to 10 minutes. Correct tempering will ensure the bonbons release easily from the mould. Use gloves when unmoulding to avoid fingerprints and maintain shine.
Notes
- Using a thermometer is crucial to achieve perfect tempering for shine and snap.
- Cocoa butter powder (Mycryo) is optional but helps stabilize tempering.
- Freeze-dried raspberries add a crunchy and tart contrast inside the creamy chocolate.
- Handle bonbons with gloves to avoid fingerprints and preserve glossy finish.
- Tempered chocolate should have a firm snap and shiny finish when set.
- Storage: Store bonbons in a cool, dry place away from strong odors.
