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Raspberry ruby chocolate bonbon.
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5 from 14 votes

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
Total Time30 minutes
Course: Dessert
Cuisine: French
Servings: 15 pieces
Author: Katalin Nagy

Ingredients

Instructions

  • 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

Notes

Please note, that I am tempering 100g Callebaut WhiteChocolate (callets) with 1g (½ teaspoon) of cocoa butter butter powder and then temper 50g Callebaut Ruby chocolate separately with 0.5g (¼ teaspoon) of cocoa butter powder.