10 ounces Marzipan
4 ounces Fondant
1 ounce Raspberry compound
1 fluid ounce Raspberry liqueur
48 nuts Hazelnuts, toasted
3 pounds Semisweet or bittersweet couverture, tempered
Yield: 48 Candies
1. Combine the marzipan, fondant and raspberry compound in a mixer fitted with the paddle attachment and mix until the mixture is lump free.
2. Gradually add the raspberry liqueur.
3. Coat the molds using tempered semi or bittersweet couverture, and give the first cooling.
4. Fill the mold with a small amount of filling and place a toasted hazelnut in each mold.
5. Pipe the remaining filling to within 1/16 inch (2 millimeters) from the top. Cover the molds with tempered couverture. Chill the chocolates in a cool area until set then unmold.
6. Yield: Filling for 48 candies; 1 pound 12 ounces Filling
Notes: Method: Molded
4 ounces Fondant
1 ounce Raspberry compound
1 fluid ounce Raspberry liqueur
48 nuts Hazelnuts, toasted
3 pounds Semisweet or bittersweet couverture, tempered
Yield: 48 Candies
1. Combine the marzipan, fondant and raspberry compound in a mixer fitted with the paddle attachment and mix until the mixture is lump free.
2. Gradually add the raspberry liqueur.
3. Coat the molds using tempered semi or bittersweet couverture, and give the first cooling.
4. Fill the mold with a small amount of filling and place a toasted hazelnut in each mold.
5. Pipe the remaining filling to within 1/16 inch (2 millimeters) from the top. Cover the molds with tempered couverture. Chill the chocolates in a cool area until set then unmold.
6. Yield: Filling for 48 candies; 1 pound 12 ounces Filling
Notes: Method: Molded
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