Raspberry Ruby Chocolate Bonbon Recipe
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.
- 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
Scale
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
- Clean the mould: Thoroughly clean your Silikomart Choco Flame mould to remove any residues ensuring a smooth finish on your chocolates.
- 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.
- 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.
- Remove air bubbles: Gently tap the mould on the countertop several times to release any trapped air bubbles, preventing imperfections.
- Level the chocolates: Use an offset spatula to smooth the top surface of the chocolate-filled mould for even, polished bonbons.
- 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.
- 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
Find it online: https://topreci.com/raspberry-ruby-chocolate-bonbon-recipe/
