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.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: French
Servings: 15 pieces
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