Raspberry Chocolate Molded Candies
Raspberry Chocolate Molded Candies - dark chocolate coated candies with raspberry marbled white chocolate ganache filling and some cocoa nibs for a bit of crispy texture. These candies are simply amazing.
Ingredients
For coating
- 7 oz (200g) dark chocolate (55%-70%)
Raspberry Puree
- 1/2 cup (60-70g) raspberries (fresh or frozen)
- 1 tbsp sugar
- 1 tbsp water
White Chocolate Ganache
- 2 tbsp (30 g) heavy cream
- 3.5 oz (100g) white chocolate
- 1 ½ tsp cocoa nibs
Instructions
- Prepare the raspberry filling. Place raspberries, sugar and water into a small saucepan and bring to a boil. Cook for 1 to 2 minutes and remove from heat. Sieve to remove the seeds. Set aside.
- Prepare the white chocolate ganache. Put the heavy cream in a small sauce pan and bring to boil. Pour over the chocolate and stir until the chocolate melts. If it doesn't melt completely just place it over a low source of heat (like placing over simmering water for a minute while stirring until completely melt).
- Add cocoa nibs and stir to combine. At the end add raspberry puree and gently give few stirs to create a marbled effect and stop. Set aside until you prepare the chocolate shells.
- Tempering chocolate for the candy shells. Divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-45C), then take the bowl out of the heat. Gradually add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth and reaches 88-90 degrees F (30-31 C). This could take anywhere from 10 to 15 minutes. The chocolate is now ready to use (if the chocolate cools below below 84°F (29C), heat it again over simmering water until reaches no more than 88-90 degrees F (30-31 C).
- Pour the chocolate into the chocolate molds, rotate to cover all the molds. Tap the mold to release any air bubbles inside. Turn the mold upside down,over the chocolate bowl, to release the chocolate, and create the shells. Scrape off the excess using a pastry scraper. Let the chocolate cool before adding the filling. (you can put the mold in the refrigerator for 20 minutes to speed up the process).
- When the chocolate is harden add the filling into the chocolate shells.
- Cover with chocolate and scrape off the excess using a pastry scraper. Let to cool, again you can place them in the refrigerator for 20 minutes to speed the process.
- Remove the candies from the molds and serve 🙂
Nutrition
Serving: 1gCalories: 113kcalCarbohydrates: 11gProtein: 1.8gSaturated Fat: 4.9gCholesterol: 6mgSugar: 7.8g