Raspberry Confit

• 300 g raspberry purée
• 45 g sugar
• 5 g NH pectin
• 8 g glucose syrup
• 5 g inverted sugar

1. Heat the raspberry purée with glucose syrup and inverted sugar to 40°C.
2. In a separate bowl, mix the sugar with NH pectin, then gradually add it to the preheated purée, stirring continuously.
3. Bring the mixture to a boil, let it cook for one minute, then transfer it into a container and let it cool and set.
4. Once stabilized, blend with an immersion blender until the texture is smooth and glossy.
5. Transfer the confit into a piping bag, ready for further use.

Raspberry Ganache

• 100 g raspberry purée
• 35 g sugar
• 23 g glucose syrup
• 107 g dark chocolate
• 93 g milk chocolate
• 20 g butter

1. Place the dark and milk chocolate in a heatproof bowl and melt gently in the microwave in 10-second intervals.
2. In a saucepan, heat the raspberry purée, sugar, and glucose syrup to 80°C.
3. Pour the heated purée over the partially melted chocolate, let it sit for a few seconds, then blend with an immersion blender.
4. Add the butter, then continue blending until the ganache becomes smooth and glossy.
5. Transfer the ganache into a piping bag and allow it to cool to 29°C, which is the optimal temperature for piping into molds.

Coffee Ganache (Bonus Recipe)

• 120 g liquid cream
• 4 g inverted sugar
• 28 g butter
• 7 g glucose syrup
• 100 g dark chocolate
• 32 g milk chocolate
• 12 g instant coffee

1. In a saucepan, heat the cream, inverted sugar, glucose, and instant coffee to 85°C.
2. Pour the mixture over the partially melted chocolate, let it sit for a few seconds, then blend with an immersion blender.
3. Add the butter, then continue blending until fully incorporated.
4. Transfer the ganache into a piping bag and let it cool to 29°C before piping into the molds.

Tendre Ganache (Bonus Recipe)

• 85 g liquid cream
• 3 g inverted sugar
• 5 g glucose syrup
• 23 g butter
• 27 g dark chocolate
• 145 g milk chocolate
• 10 g butter

1. In a saucepan, heat the heavy cream, inverted sugar, and glucose syrup to 85°C.
2. Pour the mixture over the partially melted chocolate, let it sit for a few seconds, then blend with an immersion blender.
3. Add the butter, then continue blending until fully incorporated.
4. Transfer the ganache into a piping bag and let it cool to 29°C, which is the optimal temperature for piping into molds.

Mixture for Coloring Molds

• 100 g cocoa butter
• 30 g white chocolate
• liposoluble food coloring

1. Melt the cocoa butter and white chocolate together at 45°C.
2. Add the liposoluble food coloring in the desired quantity, depending on the shade you want to achieve.
3. Blend well using an immersion blender, then strain the mixture through a fine sieve to ensure a smooth and homogeneous consistency.
4. To achieve a perfect shine on the surface of the bonbons, the cocoa butter mixture needs to be tempered. Lower the temperature from 45°C to 29°C, then it is ready to be used for spraying and decorating molds.

Tempering Chocolate

1. In the first step, melt the dark chocolate (65%) to 45-48°C, stirring continuously to ensure an even temperature.
2. We will temper the chocolate using the classic tabling method, working on a marble or granite surface.
3. Pour the melted chocolate onto the surface and, using two spatulas, spread and gather the chocolate repeatedly until it cools to 29°C.
4. Then, transfer the chocolate back into the bowl and gently reheat it to 30-31°C. 📌 Why is this important? 30-31°C is the ideal working temperature for dark chocolate. This ensures a fluid and glossy texture, allowing for perfectly crisp pralines once they are set.
5. Once tempered, the chocolate is ready to be used. Pour it into the molds, gently tap them to remove air bubbles and ensure even coverage.
6. Then, flip the mold upside down to let the excess chocolate drain, scrape off any remaining chocolate with a spatula, and place the mold on a flat surface to crystallize properly.
7. Once the chocolate has set, the bonbons are ready to be filled.

Final Stage: Sealing and Crystallization
After filling the pralines with the ganache, let them crystallize for 6-8 hours at room temperature, or place them in a chocolate fridge at 14°C for six hours.
Once stabilized, proceed with the sealing process (as shown in the video).
📌 To make demolding easier, place the filled molds in the refrigerator for 5 minutes before removing the pralines.