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Nadège berry kiss bonbons
Ingredients
Filling
- 186g raspberry puree
- 188g sugar
- 18g glucose
- 150g high quality milk chocolate
- 56g butter
Directions
Filling
- In a saucepan cook the sugar and glucose to 104°C. Add in raspberry puree, warmed.
- When the mix has cooled down to 84°C add in melted milk chocolate. Cool down the mmix to 35°C, then add butter.
- Blend everything together, until well combined. The filling is ready to be used when it reaches 25°C.
Assembly
- Temper high quality milk chocolate.
- Fill a chocolate mold with the tempered chocolate. Turn the mold upside down and tap the mold to remove excess chocolate.
- Scrape the excess chocolate from the surface and edges of the mold with a scraper or spatula. Fill the Mold with raspberry filling.
- Let set for 24 hours in a cool room with low humidity.
- Once set, top off with more tempered milk chocolate.
- De-mold the chocolates, serve and enjoy!
