Raspberry & Toscano

Name: Raspberry & Toscano
Yield: Makes about 80 chocolates
Ingredients: 30 g (1 oz) invert sugar; 145 ml (4½ fl oz/generous ½ cup) whipping (pouring) cream; ½ quantity Raspberry Pâté de Fruits; 1 quantity Chocolate Cocoa Butter Solution; 30 g (1 oz/2 tbsp) unsalted butter, cut into cubes and at room temperature; 165 g (5½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 165 g (5½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

The fruity notes in the chocolate work tremendously well with the raspberry. We also tend to leave the seed in the pâté de fruits, thus adding a little texture.

Ingredients

½ quantity Raspberry Pâté de Fruits
145 ml (4½ fl oz/generous

Gluten-free
Chocolate
Vegetarian

Method

Pour the raspberry pâté de fruits into a baking tray (sheet) lined with a non-stick baking mat and leave to set overnight in a cool, dry area.
Put the cream 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 in a bowl over a bain-marie (water bath) to about