Description
These Raspberry Ruby Chocolate Bonbons combine the unique fruity tartness of freeze-dried raspberries with the delicate sweetness and natural berry notes of Callebaut Ruby chocolate and smooth white chocolate. Crafted with precision tempering for a glossy finish and perfect snap, these elegant bite-sized treats are ideal for impressing at any special occasion or gifting to chocolate lovers.
Ingredients
Chocolate
- 150 g Callebaut White Chocolate (callets)
- 50 g Callebaut Ruby Chocolate
- 2 g Cocoa butter powder (for tempering chocolate, optional)
Filling
- 15 pieces Freeze-dried raspberries
Instructions
- Clean the mould: Thoroughly clean your Silikomart Choco Flame mould to remove any dust, residue, or oils that might prevent proper chocolate setting or cause imperfections in the bonbons.
- Melt and temper the chocolates: Melt both the white and ruby chocolates separately until they reach 45°C (113°F). Use a thermometer such as an infrared gun to ensure accurate temperature control during this process.
- Temper the chocolate: Allow the melted chocolates to cool at room temperature to 32°C (89.6°F). Add 1% cocoa butter powder (like Callebaut Mycryo) to the melted chocolate and stir well to incorporate. Alternatively, apply the seeding method to temper the chocolate. This step ensures a glossy finish and proper snap once set.
- Fill the moulds: Pipe both tempered chocolates into each cavity of the mould with the design. Place one freeze-dried raspberry into the center of each mould cavity for a fruity surprise inside every bonbon.
- Remove air bubbles: Gently tap the mould on the kitchen counter a few times to release any trapped air bubbles that could create holes or imperfections in the surface of the chocolate.
- Smooth the surface: Use an offset spatula to carefully smooth the tops of the chocolates, ensuring even surfaces and a professionally finished look.
- Set the bonbons: Let the chocolate set by leaving the mould at room temperature for 30 to 60 minutes, or speed up the process by refrigerating for 15 to 30 minutes, or placing in the freezer for 5 to 10 minutes. Properly tempered chocolate will release easily from the mould.
- Unmould carefully: Wearing gloves to avoid fingerprints and melting, gently pop the bonbons out of the mould, preserving their shine and shape.
Notes
- Tempering chocolate is crucial to achieve a shiny surface and a crisp snap—use a reliable thermometer.
- Cooling times can vary based on room temperature and fridge/freezer efficiency; observe the chocolate rather than strictly timing.
- If cocoa butter powder is unavailable, the seeding tempering method is an effective alternative.
- Wear gloves when unmoulding to prevent fingerprints and keep the bonbons pristine.
- Store bonbons in a cool, dry place away from humidity and strong odors for best freshness.
