Raspberry & Rose Heart Bonbons Recipe

Method

These adorable gemstone heart bonbons are filled with a luxurious raspberry gel and rose scented ganache, wrapped in indulgent Valrhona Tanariva milk chocolate. They're the ideal gift for a loved one on Valentine's Day, an anniversary, or as an engagement present. But we won't blame you if you just keep them all to yourself!

How to Make Raspberry & Rose Hearts:

Raspberry Puree

1. Bring the raspberry purée to the boil.

2. Once boiling, remove from the heat then add 20g of your sugar and pectin, whisking to prevent clumps. 

3. Add the mixture back to the heat, bringing the temp up to 97C. Once ready, add 24g of your glucose and remaining sugar and whisk into the puree.

4. After this, the mixture will begin to set very quickly, so it should be transferred to a heatproof bowl, where it can be cooled and blitzed with a hand blender into a fine paste.

Rose Ganache

1. Bring the cream, Rose Spice Drops and glucose to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the Tanariva 33% milk chocolate and the cream mix, then emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

Composition

1. Spray the mould with sparkling red cocoa butter.

2. Cast the mould with Valrhona Tanariva couverture chocolate.

3. Pipe the puree into the mould followed by the ganache, leaving a 2mm gap for the base.

4. Cap the chocolates with the remaining milk chocolate (and, if you like, a transfer sheet).

Enjoyed this recipe? These bonbons would be fabulous with a Ruby ganache and white chocolate shell!