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Raspberry & Rose Heart

Ingredients

  • 90g Raspberry Puree (SCF0865A)
  • 8g Ultratex (SCA136A)
  • 250g Cream (SCM280)
  • 12g Invert Sugar (SCA107)
  • 12g Glucose (SCA118)
  • 350g Java 32.6% (SCC710)
  • 130g Butter
  • 300g Java 32.6% (SCC710) (Casting)

Method

Raspberry Gel

1. Bring the raspberry purée and stock syrup (50ml water : 50g sugar) to the boil.

2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.

3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.

Rose Ganache

1. Bring the cream and glucose to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the chocolates and butter. Pour the cream mix over the chocolates and emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

Composition

1. Spray the mould with sparkling red cocoa butter.

2. Cast the mould with Cacao Barry Java couverture chocolate.

3. Pipe the gel into the mould followed by the ganache, leaving a 2mm gap for the base.

4. Cap the chocolates with Cacao Barry Java and a transfer sheet.

 

Approximate costs

£25.28
Makes 60 Chocolates
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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