CARMA® Dark Padera Raspberry Bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_carma-481x481/public/externals/75196eacbace9b537c55f08e616da1b7.jpg?itok=pbddkkrD)
Products
Raspberry Jelly
ingredients | preparation |
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Bring the puree, raspberry spirit, sugar and agar agar to the boil. Add the soaked gelatin and refrigerate.
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CARMA® Couverture Dark Padera 55% Raspberry Ganache
ingredients | preparation |
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Heat the cream, raspberry puree, sorbitol, glucose and butter to 80°C. |
Structure and Decor
ingredients | preparation |
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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. |