Charming white chocolate filled heart shaped sweets from raspberry ganache can be a wonderful gift for loved ones. To give the hearts a beautiful terracotta hue, you will need a small amount of food coloring.
The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier
Time: 2 час. 3 min Difficulty: hard Quantity: 70-80 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. raspberry puree
- 430 gr. finely chopped milk chocolate
- 1.5 tbsp. l (20 gr.) Butter
- 1 tbsp. l raspberry flavor
- 1/4 Art. corn syrup
- Dry food coloring, optional
- 450 gr tempered white chocolate
Recipes with similar ingredients: raspberries, milk chocolate, butter creamy, raspberry liqueur, corn syrup, white chocolate
Recipe preparation:
- Prepare the filling: Put fresh raspberry puree in pan and bring to a boil. Pour the hot berry puree into chopped milk chocolate. Hot mashed potatoes should melt milk chocolate. With a whisk, mix chocolate and berry puree. Add butter and continue stirring with a whisk. Add alcohol and corn syrup, stirring constantly. Mix up full connection, the mixture should be free of lumps. Chill. The temperature of the mixture should be less than 31 ° C, otherwise it will be melt the chocolate poured into the cell molds.
- Color the shapes: Put a few drops of the dye in a container of confectionery airbrush and spray the dye into empty forms. This way you add color to the finished sweets. Also spray dye in all available forms.
- Pour chocolate into molds: Use a ladle to fill shape with white chocolate. Pour the chocolate from the filled mold back in a bowl with chocolate. The inner surface of each cell should be evenly coated with chocolate. Clean the edges of the pastry shop shape spatula and turn it upside down on a grill set on a baking sheet. After the chocolate begins to harden, after about 5 min., again scrape it off the mold with a pastry spatula. When chocolate hardens, it shrinks and lags behind the mold. Cleaned edges prevent adhesion and cracking during shrinkage. You can refrigerate the dish for a few minutes to help chocolate harden. Repeat all available forms.
- Place the raspberry ganache in a pastry bag and squeeze it into chocolate filled forms. Leave enough space for the layer. chocolate that will close the mold. Steam in the refrigerator hours or overnight. To close the bottom of each cell, take tempered white chocolate and distribute it to a pastry shop shoulder blade. Scrape off excess chocolate and let the candy harden. You can put them in the refrigerator for 15 minutes. When is chocolate hardens, tip the mold onto a clean, dry surface. Maybe, need to lightly tap on the shape to help sweets go out.
