Yogurt | Raspberry

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Preparation info

  • Difficulty

    Easy

  • Yield: About

    24 pieces

Appears in

Ingredients

Components

  • GARNISH: red cocoa butter
  • SHELL: tempered white chocolate
  • FILLING: freeze-dried yogurt powder, freeze-dried whole raspberries

Method

Assembly Instructions

  1. Airbrush the interior of one side of each mold with red cocoa butter using an air brush.
  2. Cast the molds using tempered white chocolate according to the Molded Chocolates method.
  3. Spoon 5 g/.17 oz of freeze-dried yogurt powder into each mold.
  4. Place a whole freeze-dried raspberry inside each mold.
  5. Spoon another 5 g/.17 oz freeze-dried powder on top of each raspberry.
  6. Cap the mold. The chocolates have a shelf life of about 6 months.

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