Raspberry Bites

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 160 g 6 oz 23%
Raspberry jam 220 g 8 oz 31%
Milk chocolate, melted, tempered, at 30°C/86°F 160 g 6 oz 23%
Dark chocolate, melted, tempered, at 32°C/90°F 130 g 5 oz 18%
Framboise eau-de-vie 30 g 1 oz 5%
Batch Size 700 g 26 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Dehydrated raspberry powder, for finishing as needed


  1. By hand, mix together the butter and jam until well combined.
  2. Stream the tempered milk and dark chocolates into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the framboise, stirring until the mixture is homogenous.
  4. Spread the ganache into a frame 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. When the chocolate begins to set, sift a light dusting of dehydrated raspberry powder over the top of each piece.