Dark Chocolate Raspberry Bonbons

Preparation info
  • Makes


    1 in [ 2.5 cm ] bonbons
    • Difficulty


Appears in
Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

One summer while working in the research and development kitchen, I was given a task: Come up with a recipe for the Collection Etienne line of chocolates, which we’d just introduced. I love combining fruit and chocolate, and this recipe is rather easy once you master the ganache (see Note: Rescuing Ganache). I like the texture that extra-seedy raspberry jam adds to these bonbons, but you can use a seedless jam if you prefer.