Brick Red Raspberry Hearts
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil
2
Pour the hot fruit puree over the chopped milk chocolate
3
The hot puree will melt the milk chocolate
4
Use a whisk to mix the chocolate and fruit puree
5
Add the butter and continue to whisk
6
Continually whisk while adding the alcohol and the corn syrup
7
Mix until well combined with no remaining lumps
8
Let this cool
9
Must be less than 88 degrees or it will melt the chocolate molded inside each cavity
10
Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds
11
This is what will give the finished chocolates their color
12
Repeat to paint as many molds as you have
13
Mold the chocolates: Use a ladle to fill the mold with white chocolate
14
When it is full, empty it into the bowl of chocolate
15
The inside of each cavity should be evenly coated with chocolate
16
Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet
17
Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula
18
When the chocolate sets, it shrinks or retracts from the sides of the mold
19
A clean edge will keep it from sticking and cracking as it shrinks
20
You can place the mold in the refrigerator for several minutes to help the chocolate to harden
21
Repeat to fill as many molds as you have
22
Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds
23
Leave just enough room for the layer of chocolate that closes the mold
24
Let set in the refrigerator for a couple of hours or overnight
25
To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula
26
Scrape clean and allow to them to set
27
You can place them in the refrigerator for 15 minutes
28
When the chocolate has set, invert the mold over a clean dry surface
29
It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold
30
Source: Heart molds: Beryls