Chocolanté Dark Raspberry
All ingredients
| Chocolanté 60% (65V) | 1 lbs. (tempered) |
| Belcolade Ganache | 8 oz. |
| Classic Raspberry | 3 oz |
Recipe
Yield: 24- 9 gram candies
Method:
Make a shell with Chocolanté 60% and let crystallize in mold for at least two hours. Melt Belcolade Ganache in microwave until smooth and in a liquid state. Add classic raspberry compound and fold together. Pipe Ganache filling into candy shell and let crystallize. After Ganache filling is set, close off shell with Chocolanté 60%.