10 ounces Raspberry purée
2 ounces Glucose or corn syrup
10 ounces Semisweet couverture chocolate, finely chopped
1 1/2 fluid ounces Raspberry liqueur
1/2 ounce Natural raspberry compound (optional)
1 ounce Trimoline or honey, *see Note
2 ounces Unsalted butter, soft at room temperature
3 pounds Semisweet couverture for coating molds
Yield: 48 Candies
1. Boil the raspberry purée and glucose or corn syrup in a non-reactive saucepan over medium high heat.
2. Remove from heat. Add the purée to the finely chopped chocolate in 5 increments, stirring between each addition to create an emulsion.
3. Add liqueur and compound, if using, then the trimoline or honey. Let cool to 70°F (21°C).
4. Coat the molds using tempered semi or bittersweet couverture. Allow the chocolate-filled molds to sit in the refrigerator until the shells shrink from the sides of the molds.
5. Fill the mold with the cooled ganache to within 1/16 inch (2 millimeters) from the top. When the filling has sufficiently firmed, cover with tempered couverture. Chill then unmold.
Notes: Method: Molded
*Trimoline -- invert sugar syrup used commercially to prevent crystallization in candies and fondant fillings
2 ounces Glucose or corn syrup
10 ounces Semisweet couverture chocolate, finely chopped
1 1/2 fluid ounces Raspberry liqueur
1/2 ounce Natural raspberry compound (optional)
1 ounce Trimoline or honey, *see Note
2 ounces Unsalted butter, soft at room temperature
3 pounds Semisweet couverture for coating molds
Yield: 48 Candies
1. Boil the raspberry purée and glucose or corn syrup in a non-reactive saucepan over medium high heat.
2. Remove from heat. Add the purée to the finely chopped chocolate in 5 increments, stirring between each addition to create an emulsion.
3. Add liqueur and compound, if using, then the trimoline or honey. Let cool to 70°F (21°C).
4. Coat the molds using tempered semi or bittersweet couverture. Allow the chocolate-filled molds to sit in the refrigerator until the shells shrink from the sides of the molds.
5. Fill the mold with the cooled ganache to within 1/16 inch (2 millimeters) from the top. When the filling has sufficiently firmed, cover with tempered couverture. Chill then unmold.
Notes: Method: Molded
*Trimoline -- invert sugar syrup used commercially to prevent crystallization in candies and fondant fillings
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