High profit
Timeless Classics
Quick & easy (production)
No food waste

Raspberry — the fruit of passion — takes center stage in this creation, transformed into delicate layers of jelly and silky ganache. Each texture harmonizes to deliver a symphony of flavors, offering a truly immersive tasting experience.

Level:: Medium
Makes:: 70
Shelf life:: 3 Months
Conservation:: 14-16C

8.8 oz

raspberry puree
7.1 oz

sugar (1)
2.6 oz

glucose
1.8 oz

Sugar (2)
0.2 oz

yellow pectin (LF)
0.1 oz

tartaric acid solution

warm up the fruit puree, sugar 1, glucose.
dry mix the pectin and sugar 2 together and add to the raspberry puree.
Cook at 108C
add the tartaric Acid and mix shortly
poor in a deposit funnel and fill the same heart shaped mould.
Let it cool down and solidify.
unmold.
Roll them directly in sugar, once sticked on the chocolate half part.

3.9 oz

raspberry puree
0.9 oz

cream 35% fat
0.9 oz

sorbitol
0.2 oz

lemon juice
1.1 oz

glucose
7.1 oz

Callebaut Milk Chocolate - 823 - 5kg Block
Q.S.

Callebaut White Chocolate - W2 - 5kg Block
4.2 oz

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets

Prepare the ganache
In a saucepan, gently cook the raspberry purée, cream, and sugars until fully combined and slightly thickened.
add butter and mix
emulsify with the chocolates.
Crystallize the ganache at 30C
use heart shaped moulds.
Spray tempered red colored cocoa butter into the mold.
Let set and mold with white chocolate to create a thin shell of chocolate.
Fill the shells with the ganache and let set.
cast and cool.
Unmold.
stick the fruit paste hearst with the molded one.
Dip only the fruit paste into regular sugar as a decoration.