Chocolate Raspberry Jewels Food

CHOCOLATE COVERED RASPBERRY GEMS

Steps:

• Melt 1 bag of Lily's Chocolate Chips and stir in 1 teaspoon of coconut oil once the chips are melted. Fill each silicone tray cavity half way with melted chocolate and go up the sides with the melted chocolate as well. Place in the freezer for 10 minutes.
• Meanwhile, mash 1 pint of fresh raspberries in a small saucepan with 2 teaspoons of gentle sweet. Cook over low heat until nice and warm, then stir in 1/4 tsp of gluccomannan, mix well and allow to cool.
• Remove trays and then fill with filling (about 1/4 to 1/2 tsp depending on size of your silicone cavity), and cover with more chocolate. Place them back into the freezer for 10-15 minutes until solid. Remove from silicone mold and enjoy (they pop out so easy as long as you wait until they are solid).
• Store in refrigerator.

CHOCOLATE RASPBERRY JELLY CANDY

Steps:

• Gather the ingredients.
• Melt chocolate, shortening, and paraffin in a double boiler. Remove from heat and cool until just warm to the touch but still liquid.
• Spread evenly into the bottom of the pan and chill to set while making the jelly layer.
• Gather the ingredients.
• Bring raspberry puree and water to a boil. Remove from heat.
• Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.
• Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
• Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.
• Using a long, sharp knife, cut the candies into even squares and place each piece 1/2 inch apart on butcher paper.
• Gather the ingredients.
• Melt chocolate, shortening, and paraffin in the top of a double boiler until smooth. Remove from heat and let cool until just warm to the touch.
• Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.

CHOCOLATE-RASPBERRY ICING

Steps:

• Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
• Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
• Beat with a whisk for a thick and creamy icing. Let cool before using.

RASPBERRY GELATIN JEWELS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

CHOCOLATE-COVERED RASPBERRY JELLIES

Steps:

• Lightly grease an 8-inch (2 L) square baking pan and line it with parchment paper.
• In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 ºF (107 ºC), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
• Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include: a) Rolling in granulated sugar (for a gumdrop look); b) Roll in cornstarch (for a Turkish delight look); c) Dipping in chocolate - to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 ºF (45-50 ºC). If the chocolate gets warmer than this, then you need to let it cool below 113 ºF (45 ºC) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 ºF (28 ºC). Return the bowl to the water bath and stir to warm up to between 88-90 ºF (31-32 ºC) - this doesn't take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
• To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.

RASPBERRY-CHOCOLATE CRINKLES

Steps:

• Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
• Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
• Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

RASPBERRY JEWEL PIE

Steps:

• TO MAKE THE PIE: In a small saucepan, sprinkle the gelatin over the milk and set aside for 1 minute, or until softened. Cook stirring, over medium-low heat for 3 to 5 minutes. Do not boil. Set aside.
• In a medium bowl, using an electric mixer set on low speed, beat together the cream cheese ricotta, sugat, and vanilla extract until smooth. Gradually beat in the milk mixture. Pour into the crust. Cover with plastic wrap and refrigerate.
• TO MAKE THE TOPPING:.
• In another small saucepan, combine the sugar and cornstarch, stirring to remove any lumps. Gradually stir in the nectar. Cook, stirring, over medium-high heat, for 2 minutes, or until bubbly. Remove from the heat and set aside for 10 minutes, or until cooled.
• Arrange the raspberries, points up, over the top of the pie. Drizzle with the peach glaze evenly around the raspberries. Cover with plastic wrap and chill for at least 2 hours, or until set.