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Recipe Step by Step
Citric Acid Solution for \" Raspberry Fruit Jelly\"
3g Citric Acid
Raspberry Fruit Jelly
8g Yellow Pectin
60g Caster Sugar
410g Raspberry Purée
410g Caster Sugar
40g Glucose syrup
6g Citric Acid Solution
Heat the fruit purée to 40°C (104°F), then stir in the pectin-sugar mixture.
Bring to a boil, then add the remaining caster sugar gradually.
Bring to a boil again and add the glucose syrup.
Cook to 75° Brix on the refractometer or 106°C (223°F) on the thermometer.
When finished cooking, add the citric acid solution and pour immediately.
Raspberry Guanaja Ganache
165g Whipping Cream 35%
85g Invert Sugar
440g GUANAJA 70%
200g Raspberry Purée
20g Orange Blossom Water
Bring the cream and invert sugar to a boil, then pour slowly onto the couverture.
Stir continuously with a spatula to create an elastic and shiny \" core\" , then add the tepid raspberry purée.
Wait until the mixture reaches 35-40°C (95-104°F), then add small pieces of butter, and stir in the orange blossom water.
Assembly and finishing
Use a spray gun with red-colored cocoa butter, tempered at 30°C (86°F), to spray the inside of the half-circle molds. Scrape off the excess and allow to crystallize.Repeat the process with gold-colored cocoa butter, tempered at 30°C (86°F). Next, add tempered dark-chocolate couverture to the molds.Turn molds over to let the chocolate run off for a few moments, then level off. Drain the molds between two rulers. Before complete crystallization, trim off the excess on the half-circles.Allow to crystallize.Blend the fruit purée in a fruit processor to smooth the mixture. Add 10% of the Absolu Cristal glaze and with a pastry bag place about 3 g in the molded bonbons. Make the ganache.Fill up each mold with about 4 g of the Guanaja ganache (29-30°C; 84-86°F).Allow to crystallize for 24 h at 17°C (63°F) and 60% humidity.To join, use a heat gun to de-crystalize the edges of the half-circles, then seal with tempered dark-chocolate couverture. This method will ensure a perfect seal.Tip:To ensure smooth undersides of the bonbons, add a thin layer of tempered couverture, then immediately cover with a guitar sheet and flatten, making sure to remove any air with a triangle scraper.Allow to crystalize at 17°C (63°F), then unmold. Use a slightly heated stainless steel palette and slide it over the bonbon to melt it just slightly, so a “pupil” appears.