Chocolate Raspberry Bonbons Food

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 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 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 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.)

RASPBERRY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.