Raspberry Ruby Chocolate Bonbon Recipe

Introduction

Indulge in the elegant flavors of Raspberry Ruby Chocolate Bonbons, a delicate treat that combines smooth white and ruby chocolate with the tartness of freeze-dried raspberries. These bonbons offer a beautiful presentation and a satisfying crunch, perfect for impressing guests or enjoying a sweet moment at home.

Ingredients

• 150 g Callebaut white chocolate (callets)
• 50 g Callebaut ruby chocolate
• 2 g (1 teaspoon) cocoa butter powder for tempering chocolate (optional)
• 15 pieces freeze-dried raspberry

Instructions

1. Step 1: Clean your Silikomart Choco Flame mould thoroughly to remove any residue.
2. Step 2: Melt and temper both chocolates separately. Heat the chocolate to 45°C (113°F), then cool it to 32°C (89.6°F) at room temperature. For tempering, add 1% cocoa butter powder to each melted chocolate and mix well. Alternatively, use the seeding method for tempering.
3. Step 3: Pipe both tempered chocolates into the mould cavities, placing one freeze-dried raspberry in each.
4. Step 4: Tap the mould gently on the kitchen counter several times to release any air bubbles.
5. Step 5: Smooth the top with an offset spatula to create an even surface.
6. Step 6: Let the chocolate set at room temperature for 30–60 minutes, or refrigerate for 15–30 minutes, or freeze for 5–10 minutes. Properly tempered chocolate will release easily from the mould. Use gloves when unmoulding the bonbons to avoid fingerprints.

Tips & Variations

• Tempering with cocoa butter powder helps achieve a smooth, glossy finish and a good snap. If you don’t have cocoa butter powder, use the seeding method as an effective alternative.
• Try experimenting with other freeze-dried fruits like strawberries or raspberries for different flavor twists.
• Use a digital scale for measuring ingredients to ensure precision and consistent results.

Storage

Store the bonbons in an airtight container at cool room temperature or in the refrigerator to prevent melting. They can keep well for up to two weeks. Avoid storing in humid environments, as moisture can cause the chocolate to bloom or the raspberry to soften. Let bonbons come to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip tempering the chocolate?

Tempering is important to give the bonbons a shiny finish and a firm snap. Without tempering, the chocolate might be dull and softer, and it can melt unevenly. If you skip tempering, expect softer texture and less glossy appearance.

What if I don’t have cocoa butter powder?

You can temper chocolate using the seeding method instead, which involves melting most of the chocolate and then stirring in chopped solid chocolate to bring the temperature down. This method also promotes good crystallization for glossy, stable chocolate.

Raspberry Ruby Chocolate Bonbon Recipe

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★★★★★

4.8 from 88 reviews

Raspberry Ruby Chocolate Bonbons are an elegant and visually stunning treat that combine the smooth, creamy texture of tempered white and ruby chocolate with the tartness of freeze-dried raspberries. Perfect for chocolate lovers who appreciate both flavor and artistry, these bonbons are crafted using precise tempering techniques to achieve a glossy finish and a satisfying snap.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 15 bonbons 1x
• Category: Dessert
• Method: Tempering (Stovetop)
• Cuisine: French-inspired
• Diet: Gluten Free

Ingredients

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Chocolate

• 150 g Callebaut White Chocolate (callets)
• 50 g Callebaut Ruby chocolate
• 2 g (1 teaspoon) Cocoa butter powder for tempering chocolate (optional)

Filling

• 15 pieces Freeze dried raspberry

Instructions

1. Clean the mould: Thoroughly clean your Silikomart Choco Flame mould to remove any residues ensuring a smooth finish on your chocolates.
2. Melt and temper the chocolates: Using an infrared thermometer gun, melt the white chocolate to 45°C (113°F) and then cool it down to 32°C (89.6°F) to temper. Mix in 1% cocoa butter powder (Mycryo or any cocoa butter powder) to the melted chocolate to aid tempering. Repeat the same tempering process separately for the ruby chocolate.
3. Fill the mould: Pipe the tempered white and ruby chocolates into the Silikomart mould cavities. Place one freeze-dried raspberry into each cavity to infuse tartness and texture.
4. Remove air bubbles: Gently tap the mould on the countertop several times to release any trapped air bubbles, preventing imperfections.
5. Level the chocolates: Use an offset spatula to smooth the top surface of the chocolate-filled mould for even, polished bonbons.
6. Set the bonbons: Allow the chocolates to set. This can be done at room temperature for 30-60 minutes, in the refrigerator for 15-30 minutes, or in the freezer for 5-10 minutes. Properly tempered chocolate will release easily from the mould.
7. Unmould the bonbons: Wearing gloves, carefully remove the bonbons from the mould to preserve their glossy finish and precise shape.

Notes

• For optimal tempering, temper 100g Callebaut White Chocolate with 1g (½ teaspoon) cocoa butter powder and 50g Callebaut Ruby chocolate with 0.5g (¼ teaspoon) cocoa butter powder separately.
• Using a digital scale ensures precision in ingredient measurements, crucial for tempering and chocolate work.
• If an infrared thermometer is unavailable, a candy thermometer can also be used for temperature accuracy during tempering.
• Tempering chocolate correctly is key to achieving a shiny sheen, snap, and easy release from the mould.

Keywords: Chocolate bonbon, ruby chocolate, white chocolate, freeze-dried raspberry, tempering chocolate, gourmet chocolates, chocolate dessert