Chocolate Raspberry Galaxy 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 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.

CARAMEL FILLED CHOCOLATE BONBONS

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.