Raspberry Flower Bon Bons

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

12 Hour
40 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

16.8 oz Raspberry Jelly Filling 476 g Raspberry Jelly Filling

Couverture White Rondo, Edelweiss 36%, 6Kg as Needed, tempered Couverture White Rondo, Edelweiss 36%, 6Kg as Needed, tempered (750031) (750031) Qty: 1

RASPBERRY COCOA BUTTER 200 G, 1pc as Needed RASPBERRY COCOA BUTTER 200 G, 1pc as Needed (610112) (610112) Qty: 1

Directions

Prepare the Chocolate World Polycarbonate Mold Dutch Flower (8619141917) by buffing the cavities with cotton balls.
Temper the PCB Pure Emotion Raspberry Cocoa Butter color and spray into the prepared mold. Allow to crystallize.
Cast the mold using the tempered Edelwiess Couverture. Allow to crystallize.
Once the Raspberry Jelly Filling is below 75°F/ 23.9°C dispense into each cavity. Allow to set overnight.
Cap off each cavity with the tempered Edelweiss. Allow to crystallize.
Place in the refrigerator for a few minutes to ensure the bon bons are completely crystallized to release from the molds. Remove once ready.

1Raspberry Jelly Filling

Ingredients

8.8 oz FROZEN PUREE, RASPBERRY, 1 KG 249 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

4.2 oz Granulated sugar 120 g Granulated sugar

1.8 oz Glucose Syrup 50 g Glucose Syrup (505092) (505092) Qty: 1

0.2 oz Yellow Pectin, Slow Set, 500g 6 g Yellow Pectin, Slow Set, 500g (672152) (672152) Qty: 1

0.7 oz Granulated sugar 20 g Granulated sugar

1.1 oz CHILLED PUREE, LEMON, 1 KG 30 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

Directions

Warm raspberry purée, first quantity of sugar and glucose. Combine pectin and second quantity of sugar. Add to the purée mixture. Boil for 2 minutes and add the lemon juice. Cover and refrigerate.

Raspberry Flower Bon Bons

Assembly

Ingredients

Directions

1Raspberry Jelly Filling

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile