CARMA® Dark Padera Raspberry Bonbon

Raspberry Jelly

ingredients preparation
  • 150g
    Raspberry purée Boiron
  • 15g
    raspberry spirit
  • 10g
  • 0.7g
    agar agar
  • 1g

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
  • 50g
    Raspberry purée Boiron
  • 20g
  • 20g
  • 30g
  • 100g

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
  • CHD-P002PADRE6
  • CHD-Q028EDBIE6
  • NCB-HD703-CA

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.

Get in Touch