Framboise

Name: Framboise
Yield: Makes about 80 truffles
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate and cocoa powder, to coat; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate and cocoa powder, to coat; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 60 g (2 oz) invert sugar; 400 g (14 oz) ready-made raspberry purée (or see Blackcurrant Purée); 400 g (14 oz) ready-made raspberry purée (or see Blackcurrant Purée); 85 g (3 oz/7 tbsp) unsalted butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped

Preparation info

Makes about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Ingredients

400 g (14 oz) ready-made raspberry purée (or see Blackcurrant Purée)
60

Vegetarian
Chocolate
Gluten-free

Method

Line a baking tray (sheet) with silicone (baking) paper. Put the raspberry purée and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F).
Melt the chocolate over a bain-marie (water bath) to about 45°C (113°F) and gradually add the cooled raspberry mixture to the chocolate. Continue to mix t