Jasmine Tea & Raspberry Bonbon

Created by

  • Manali Khandelwal -
level 1

Recipe components

Callebaut® ingredients

Jasmine Ganache


Bring cream and jasmine tea to a boil. Cover with cling wrap and allow to infuse for 20 mins.
Strain and rescale the cream.
Heat cream and invert sugar to 40 degrees C.
Melt chocolate to 35 degrees C.
Pour the warm infused cream into the melted chocolate and mix.
Add the butter at ambient temperature and emulsify.

Raspberry Gel

  • 100g
    raspberry puree
  • 75g
  • 30g
  • 5g
  • 0.5g
    yellow pectin

Warm the puree, sugar and glucose to 45 degrees C.
Mix the small portion of sugar and pectin together and whisk it into the puree mixture.
Cook to 103 degrees C.
Once cooled and set, reconstitute the gel.


Using Dark Chocolate (811) to mould, create chocolate shells.
Pipe the raspberry gel into 1/3rd of the shell.
Pipe in the ganache.
Allow ganache to crystallize and seal the mould.