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Raspberry & Toscano
- Makes about
80
chocolates - Difficulty
Easy
Published 2011
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 145 ml 4½ fl oz
Method
1 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.
2 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).
3 Melt the chocolate in a bowl over a bain-marie (water bath) to about 45°C (113°F) and grad
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