Chocolate raspberry bonbons - Original Beans

Chocolate raspberry bonbons

by Frank van Rijsbergen

With Piura 75% (Organic)

Bright

Flavours of lime, dried prunes and pecan divulge the secrets of this ultra rare white cacao—nature’s delicious mistake— we found along Peru’s coastal desert, the habitat of a diverse and bright butterfly collection. One Bar : One Tree Each purchase of bright Piura 75% helps the region’s bright beans and even brighter butterflies stay aloft.

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Chocolate raspberry bonbons

  • 4 persons
  • 60 min.

Bonbons are the “Royal-discipline”  of the art of chocolate making and are always the best gift. With their combination of fruity and tenderly meltiness these chocolate and raspberry bonbons are a real treat! And an eye-catcher too: the strong colours not only complement each other well but also taste incredibly delicious.

Ingredients

  • 800 g Original Beans Piura 75%

Preparation

Ganache:

  1. INGREDIENTS:
    225g Raspberry puree
    225g Whipped cream
    300g Original Beans Piura 75%

  2. Put the raspberry puree and whipping cream in a saucepan.

  3. Bring to a boil.

  4. Mix in the chocolate until completely dissolved.

  5. Allow to cool down to room temperature.

Sugared pecan:

  1. INGREDIENTS:
    200g Pecans
    100g Crystal sugar
    100g Water

  2. Put the sugar and water in a saucepan.

  3. Bring to a boil until the sugar has dissolved.

  4. Put the pecans in a baking dish.

  5. Mix in half of the sugar water.

  6. Preheat the oven to 160 degrees and bake the pecans in 5 minutes.

  7. Fold over the pecans, add a little bit of sugar water and put them back in the oven for another 5 Minutes. Repeat this process until the sugar water is finished and the moisture is gone. There will be a nice sugar coating around the pecans.

  8. Let it cool down completely.

  9. Turn through to a Crumble with a kitchen blender.

Cacao butter layers:

  1. INGREDIENTS:

    For white mass:
    50 g Cacao Butter
    3.5g white food coloring

    For red mass:
    50g Cacao Butter
    3.5g black food coloring
    1.5g white food coloring

    For black mass:
    50g cacao butter
    3.5g black food coloring
    1.5g white food coloring

  2. Put 50g cacao butter in 3 different bowls.

  3. Add the coloring to each bowl creating three different colors.

  4. Make sure the chocolate molds are clean and ready to use (you can wipe them with cotton pads).

  5. Start with white. Bring a pan of water to the boil.

  6. Melt 1 of the bowls with cacao butter on it.

  7. Heat the cacao butter to 45 degrees.

  8. Add the white food coloring to this, mix with a bar mixer and pass through a fine sieve.

  9. Let the cacao butter cool back to 26°C., do this while stirring on a tray with cold water.

  10. Heat the cacao butter again to 30°C. Now it is ready to use.

  11. Take a toothbrush. Dip it in the cacao butter and pull it over the side of the chocolate mold. This way there will be enough spatter spread over the mold.

  12. Put a cloth down and rub the bonbon mold on it so the top is clean again.

  13. Let the layer harden for 10 minutes.

  14. For black, repeat steps 5 to 13 only with the weighted colouring for the black color.

  15. For dark red, repeat steps 5 to 10 only with the weighted colouring for the dark red color.

  16. Make sure the airbrush gun is about 40°C.

  17. Put the dark red cacao butter in the airbrush and spray a nice thin layer into the bonbon mold (if you don’t have one you can use a pencil to make a thin layer).

  18. Put a cloth down and rub the bonbon mold on this so the top is clean again.

  19. Let the layer harden for 10 minutes.

Chocolate layer and fill:

  1. INGREDIENTS:
    500g Original Beans Piura 75%

  2. Bring a pot of water to a boil.

  3. Melt the Original Beans Piura 75% in a 45°C water bath.

  4. Let the chocolate cool back to 26 degrees, do this while stirring on a tray with cold water.

  5. Heat the chocolate again to 30°C. Now it is ready for use.

  6. Fill the bonbon mold with the chocolate.

  7. Tap the side of the mold to get the air out.

  8. Hold the bonbon mold upside down and let the chocolate spill out while tapping.

  9. Keep tapping until only a thin layer remains. (keep the rest of the chocolate warm at 30°C)

  10. Make sure the top of the bonbon mold is nice and clean with a palette knife.

  11. Let the chocolate harden at room temperature.

  12. To fill the bonbons, first put a little crumble in everywhere.

  13. Then fill them with the ganache up to just below the edge (you can do this with a piping bag)

  14. Put them in the fridge for about 10 minutes to harden the top layer of ganache.

  15. Fill the last piece of the bonbon with chocolate and smooth it out with a palette knife.

  16. Place the bonbons in the refrigerator to harden. (About 30 min).

  17. Remove the chocolates from the refrigerator. Tap the chocolates out of the mold by turning it over and gently tapping it on the workbench.

  18. Now the chocolates should fall out and you have the final result.

“The best part of using Original Beans is that we can take our guests on a journey, surprising them with bonbon plateaus that serve a specific taste and tell stories of responsible sourcing and farming.”

Frank van Rijsbergen, ,

Piura 75% (Organic)

Bright

Flavours of lime, dried prunes and pecan divulge the secrets of this ultra rare white cacao—nature’s delicious mistake— we found along Peru’s coastal desert, the habitat of a diverse and bright butterfly collection. One Bar : One Tree Each purchase of bright Piura 75% helps the region’s bright beans and even brighter butterflies stay aloft.

Specifications

Weight
70 g
Cacao percentage
75%
Bean Origin
Peruvian Nacional
Notes
Price (100g)
€7.07

Ingredients

Cacao mass*, raw cane sugar*, cacao butter*. Cacao solids: 75% minimum

Average Nutritional Values

Piura 75%
ORGANIC DARK CHOCOLATE
NUTRITION FACTS
Per 100g	
	           
Energy: 2440 kJ / 583 kcal
Fat: 46g
Thereof Saturated fat: 28g
Carbohydrate: 42g
Thereof Sugars: 24g
Dietary Fibre: 12g
Protein: 8g
Salt: 0,03g
Iron: 13mg

HELP PERU'S BRIGHT BUTTERFLY COLLECTION STAY ALOFT

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