CARMA® Dark Padera Raspberry Bonbon

Bring the puree, raspberry spirit, sugar and agar agar to the boil. Add the soaked gelatin and refrigerate.

Heat the cream, raspberry puree, sorbitol, glucose and butter to 80°C.
Pour over the couverture and homogenize.
Let cool down to approximately 28°C before piping into the hollow bonbon shells.

Prepare the bonbon shells by filling cleaned and polished molds with CARMA® Dark Edelbitter 70%. When the chocolate sets completely, fill with the praline hollow shells with the CARMA® Dark Padera 55% Raspberry Ganache and allow to crystallise for approx. 8 hours before closing the bonbons. Place them in the fridge for about 15 minutes before unmolding. Spray the bonbons with a layer of pre-crystallised red colored cocoa butter. Decorate with silver leaves on top.