Chocolate Raspberry Bon Bons Food

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 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.

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!