CHOCOLATE RASPBERRY BONBONS
Valentine's Day is approaching, which means lots of bad candy and useless merchandise will be sold in the next week or so. Over here, we're having fun making our own (healthier) candy --especially these Chocolate Raspberry Bonbons. http://www.elanaspantry.com/chocolate-raspberry-bonbons/
Provided by Elanas Pantry
Categories Candy
Time 18m
Yield 11 bonbon, 4-6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 179.6, Fat 13, SaturatedFat 8, Sodium 12.3, Carbohydrate 21.2, Fiber 4.3, Sugar 9.9, Protein 3.3
RASPBERRY RUBY CHOCOLATE BONBON
This homemade Raspberry Ruby Chocolate Bonbon recipe is a quick, easy, impressive homemade chocolate bonbon made with naturally pink Ruby chocolate and raspberries.
Provided by Kata
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Clean your Silikomart Choco Flame mould to get rid of any potential residue
- Melt and temper both chocolates. Use a thermometer, eg. Infrared thermometer gun to measure the chocolate temp while tempering
- For the tempering: Melt chocolate to 45C / 113F then allow the chocolate to cool at room temperature to 32C / 89.6F, add 1% cocoa butter powder to your melted chocolate. I am using a product from Callebaut called Mycryo, use any cocoa butter powder you can access. Mix well cocoa butter powder with chocolate. Alternatively use seeding method for tempering. For more tips regarding chocolate tempering read my tips above
- Pipe both chocolates into the mould, place one freeze dried raspberry into each
- Carefully tap the mould onto the kitchen counter a few times to release potential small air bubbles
- Smooth the top with an offset spatula
- Leave the chocolate set either on room temp (30-60 minutes) or in the fridge (15-30 minutes) or in the freezer (5-10 minutes). If chocolate is tempered correctly the Bonbons should be easily removed from the mould. Tip: Use gloves when unmoulding the Bonbons
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
RASPBERRY CHOCOLATE COOKIES
A personal family summer treat!
Provided by Winnigirl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 18.7 g, Cholesterol 25.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 75.3 mg, Sugar 10.4 g
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PINK RASPBERRY FONDANT RUBY CHOCOLATE BONBON RECIPE
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Estimated Reading Time 5 mins
- Pop the ruby chocolate in a microwaveable bowl and heat in burst of 20 seconds until molten (but not hot).
- Pour the molten ruby chocolate into a chocolate mould and ensure a thin, uniform covering inside each groove. Tip out the excess and leave to harden.
- Spoon the thick and gloopy fondant into a bowl and add in a generous teaspoon of free-dried raspberry dust. Be brave and bold. Stir. You might need to pop the fondant into the microwave for just a few seconds to make it more fluid. It will heat up FAST so less is more here.
- Once the chocolate shells have hardened, fill them with the fondant. Leave a gap at the top. Freeze the mould for just a few minutes to harden the fondant.
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