CARMA® Dark Padera Raspberry Bonbon

Raspberry Jelly

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

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 Preparation
  • 100g
    cream
  • 50g
    Raspberry purée Boiron
  • 20g
    sorbitol
  • 20g
    glucose
  • 30g
    butter

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 Preparation

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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