Intense Rasperry Chocolate Bonbons

Method

Ripe, juicy raspberry flavours meet darkly decadent 55% chocolate couverture in these aptly named Intense Raspberry Chocolate Bonbons. Made with Valrhona's rich and sumptuous Equatoriale Noire 55% couverture and tartly sweet Inspiration Raspberry fruit couverture. The perfect combination for a warm summer's day in the countryside!

How to Make Intense Raspberry Chocolate Bonbons:

Makes approx. 240 dipped pralinés

Make the Raspberry Solution:

1. Heat the Ravifruit raspberry purée to 25-30*C, add the xanthan gum and combine until fully dissolved
2. Add the glucose syrup and invert sugar, and bring to a simmer
3. Cover the pan to stop the liquid evaporating and let it cool to 60-65*C

Make the Ganache:

1. Melt 675g of Valrhona Equatoriale Noire 55% and 90g of Valrhona Inspiration Raspberry together
2. Weigh your raspberry solution (you'll need 645g) and check the temperature is 60-70*C. If it isn't, reheat it
3. Pour half the fruit solution onto the melted chocolate and wait 2 minutes before adding the lemon juice
4. Mix using an immersion blender
5. Add the rest of the fruit solution in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
6. Check the temperature and pour out the ganache when it reaches 32-34*C

Make the Bonbons:

1. Pour your raspberry ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
2. Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
3. Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
4. Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
5. Store in an airtight box in the refrigerator at 4*C
6. Shelf life: 3 months in the above conditions

Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.