Chocolate Raspberry Bonbons Recipes

RASPBERRY RUBY CHOCOLATE BONBON

Steps:

• Clean your Silikomart Choco Flame mould to get rid of any potential residue
• Melt and temper both chocolates. Use a thermometer, eg. Infrared thermometer gun to measure the chocolate temp while tempering
• For the tempering: Melt chocolate to 45C / 113F then allow the chocolate to cool at room temperature to 32C / 89.6F, add 1% cocoa butter powder to your melted chocolate. I am using a product from Callebaut called Mycryo, use any cocoa butter powder you can access. Mix well cocoa butter powder with chocolate. Alternatively use seeding method for tempering. For more tips regarding chocolate tempering read my tips above
• Pipe both chocolates into the mould, place one freeze dried raspberry into each
• Carefully tap the mould onto the kitchen counter a few times to release potential small air bubbles
• Smooth the top with an offset spatula
• Leave the chocolate set either on room temp (30-60 minutes) or in the fridge (15-30 minutes) or in the freezer (5-10 minutes). If chocolate is tempered correctly the Bonbons should be easily removed from the mould. Tip: Use gloves when unmoulding the Bonbons

CHOCOLATE RASPBERRY BONBONS

Steps:

• Melt chocolate in a small pan over very low heat
• Using a small paint brush, coat the bottom and sides of a
• Place mold in freezer 10 minutes to allow chocolate to harden
• Remove mold from freezer
• Spoon a scant teaspoon of raspberry jam into each chocolate lined cup
• Paint chocolate over raspberry jam to cover
• Place in freezer 10 minutes to harden
• Remove from freezer, turn mold upside down and pop candies out of mold
• Serve

CHOCOLATE RASPBERRY BON BONS

Steps:

• 1. BEAT cream and vanilla in large bowl with electric mixer on medium-high speed until stiff peaks form. Fold in sweetened condensed milk and raspberry puree until completely blended. Pour into 2-quart freezer-safe container. Cover and freeze 4 hours or until firm.
• 3. LINE 4 plates with wax paper. Scoop ice cream into small metal scoop with 1-inch diameter, firmly pressing against side of container to pack ice cream in scoop. Drop onto prepared plate. Repeat to make a total of 40 scoops of ice cream, returning plates to freezer when necessary. Freeze until firm. Reserve remaining ice cream for another use.
• 4. LINE baking sheet with wax paper. Shake fudge topping for 20 seconds; pour into small bowl. Remove 10 scoops of ice cream from freezer. Dip into fudge topping, one at a time, to coat. Place on prepared baking sheet. Sprinkle immediately with white chocolate. Return to freezer. Freeze 30 minutes or until set. Repeat with remaining ice cream.

RASPBERRY-CHOCOLATE CRINKLES

Steps:

• Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
• Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
• Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

RASPBERRY MACAROONS IN CHOCOLATE SHELLS

Steps:

• Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
• Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
• Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
• Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
• Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

CHOCOLATE RASPBERRY BONBONS

Steps:

• Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
• Using a small paint brush, coat the bottom and sides of a candy mold.
• Place mold in freezer for 10 minutes to allow chocolate to harden.
• Remove mold from freezer.
• Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
• Paint chocolate over raspberry jam to cover and make final layer.
• Place in freezer for 10 minutes to harden.
• Remove from freezer, turn mold upside down and pop candies out of mold.
• Serve.

CHOCOLATE RASPBERRY GALAXY BONBONS

Steps:

• Before you start anything, make sure to CLEAN YOUR MOLDS! Polycarbonate molds work best to make the shiniest bonbons, but you have to temper your chocoalte and cocoa butter correctly. If your chocolate isn't tempered, the bonbons won't come out of the mold.
• Pour the raspberry puree into a medium saucepan over medium heat.
• In a separate bowl, mix the sugar and NH Pectin together.
• Bring the raspberry puree to a boil, then slowly whisk in the sugar and pectin together. Mix thoroughly to ensure you do not have any lumps.
• Boil for a few minutes to activate the NH Pectin (this will allow the raspberry puree to solidify and be ready to use in our bonbons).
• Turn off the heat and transfer the filling to a separate container.
• Put a sheet of plastic wrap on top so it's touching the surface and cool completely to room temperature.
• Add your chocolate to a heat-safe container.
• Heat up the glucose in the microwave for about 10 seconds.
• Add the heavy whipping cream and glucose into a sauce pan.
• Bring it to a simmer over medium heat (stirring occasionally). Be careful not to boil or burn the cream.
• Carefully pour the hot mixture over your chocolate. Mix together.
• Add in your butter in chunks.
• Use an immersion blender to mix the butter with the ganache. Hold the immersion blender at a slight angle under the surface of the ganache to blend. Do not incorporate any air.
• Fill a large piping bag with your ganache filling and twist the top closed so the filling doesn't spill out.
• Cool the ganache in the piping bag to below 86ºF (30ºC). Pro-Tip: place your piping bag onto the counter to cool the ganache faster.
• Melt the cocoa butter and white chocolate in the microwave in 30-second increments to prevent burning.
• Bring the temperature down to 91ºF (33ºC) and add 1% of cocoa butter paste (See Christophe's tempering chocolate recipe) to temper the cocoa butter. This will make the bonbons shinier!
• Cool the cocoa butter down to 86ºF (30ºC).
• To color your own cocoa butter, stir in your cocoa butter flowers. Using Power Flowers is a great way to get really vibrant chocolate colors. (Our raspberry color- red 4 pieces of red, 4 pieces of white.) (Our purple color- 1 1/4 red, 3/4 blue, and 2 1/2 white)
• Store this cocoa butter mixture at 86ºF (30ºC) until you're ready to use it. (it is not needed but you can easily achieve this using a Waring Chocolate Warmer.)
• Repeat this process for any additional colors you want to use to create your galaxy bonbons.
• For the black cocoa butter, I prefer the pre-made "Abyss" from Chef Rubber. Make sure to temper it by adding 1% of cocoa butter paste at 91ºF (33ºC) and cooling to 86ºF (30ºC) as well.
• Pour the colored cocoa butters into new bowls over a cheese cloth which will strain any lumps and gritty pieces to give you smooth, cocoa butters that are ready to create chocolate bonbon shells!

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.