|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Dark couverture, 63%, tempered, for casting and capping|
|Sugar, for the puree|
|Sugar, for the pectin|
|Orange Ganache||Orange juice|
|Grated orange zest|
|Dark couverture, 63%, chopped or coins|
|Unsalted butter, softened|
1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g with colored cocoa butter or couverture as desired.
2 Cast the molds with the dark couverture.
3 For the raspberry coulis: In a medium pot, combine the raspberry puree, 1.76 oz/50 g sugar, and glucose and bring to a boil over medium heat.
4 Combine the pectin and the 15 g sugar and add to the puree, then add the lemon juice.
5 Boil for 3 minutes or until the mixture coats the back of a spatula.
6 Cool to 88&F/31&C.
7 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Fill the molds only one-third full, leaving room for the orange ganache. Set aside at room temperature.
8 For the orange ganache: Place the orange juice in a pot over medium heat and reduce by half, until the final weight is 5.82 oz/165 g.
9 Add the cream, orange zest, and glucose to the reduced orange juice and return to a boil.
10 Combine the invert sugar and chopped dark couverture. Pour the hot mixture over the couverture mixture, and set aside undisturbed for 1 minute.
11 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create a smooth, shiny ganache.
12 Cool to 94&F/34.5&C.
13 Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88&F/31.1&C.
14 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds on top of the raspberry coulis. Let set overnight at room temperature.
15 Once the ganache has completely set, cap with dark couverture. Place in the refrigerator for 3 to 5 minutes to set.
16 Tap the molds on the table to release the chocolates.
17 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Dip a brush in white cocoa butter and flick it over the molds to splatter them with the white color.
2 Using an airbrush, spray the molds with red cocoa butter.
3 Spray couverture over the cocoa butter.
© 2011 All rights reserved. Published by Wiley.