But they are not inexpensive! There’s a lot of love which goes into making some homemade chocolates, far more than the identical sweets born on a mechanised production line. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. These look amazing! I’m sure your loved one would be over the moon if you were to go to the effort of tempering some chocolate to make some. These homemade raspberry cream white chocolates are a real treat! A few bigger chunks are not a problem, just make sure a majority of it is fine powder. Aim to fill them no more than two-thirds full. But you know that they’re going to taste amazing anyway because we’re talking chocolate! You really will be flavour of the month and have earned a huge number of brownie points! Aw thankyou Kat ð Hahaha, it does take a bit of time I must admit but to be honest I think a treat like this deserves tempered chocolate – it brings such a lovely snap and as you say shine to chocolate that is only melted. ð, Thankyou Aleka, as you say they're definitely not just for Valentine's Day ð I'd love to hear how you get on with them,Angela x, Yum! Handmade chocolates are perfect for Valentine’s Day, as well as other occasions like Mother’s Day, as a birthday or Christmas gift, or a thank you to someone special. Tutorial comin’ at ya soon, hang tight! A basic ganache requires primarily just two ingredients- chocolate and cream. Angela x, I have never made my own chocolate..tempering intimidates me..But these raspberry filled white chocolates are just so lovely! Run a knife over the top of the mould to remove excess chocolate. Dark Chocolate Raspberry Ganache Frosting and Filling: Instead of white chocolate, 20 ounces semi-sweet or bittersweet dark chocolate (or 20, 1-ounce squares) or 20 ounces semi-sweet chocolate chips (3 1/3 cups) White Chocolate Mint Ganache Frosting and Filling I usually give it 10 minutes and it’s good to go. This will take a number of minutes and will start to thicken as it cools. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache. Thank you in advance for your support. You will not pay more when buying a product through my link. Hey Sweet Friends! The leftovers can be poured into a bowl lined with greaseproof paper, allowed to set and then wrapped up ready to be used another day. And even if it doesn't temper quite how you want it it'll still be edible and very yummy ðAngela x, So pretty- perfect for Valentine's Day! Pour the hot mixture over the chocolate and stir until the chocolate melt. The chocolate is now tempered. Had to pin to two of my boards ð, These look so delicious! Once completely full tap the chocolate mould on the work surface a few times to remove any air pockets in the chocolate. Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Spread 1/3 raspberry filling onto each of 3 layers and stack. Thanks so much for sharing with #CookOnceEatTwice x, Thankyou Corina, it's one of the flavoures which gets eaten first if e have a box of chocolates. Example – 8 ounces of chocolate to 4 ounces of heavy cream. Reheat the remaining chocolate over a pan of hot water until it reaches 28℃ / 82℉. After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. The tempered white chocolate shell is filled with a raspberry cream ganache which is a pretty shade of pink and works well with the sweet white chocolate. Use the sharp knife / pallet knife to scrape away the excess. Sweet Arts Guild – New Year, New Project! Just wait until the chocolate cools but is still stir-able to avoid splitting the ganache. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable! These Homemade Raspberry Cream White Chocolates have a wonderful creamy white chocolate shell complete with a lovely shine and snap, and are filled with an easy to make raspberry cream ganache. * This post was originally posted in February 2018 and has been updated to bring it into the style of the new look Only Crumbs Remain*. This will neaten the edges of the chocolates and make it easier to remove them from the mould later. that shine is perfetion. Ganache can be flavored with many things including flavor extracts, syrups and compounds. Most recently I have used it for the filling in my Valentine’s treats. I use this raspberry chocolate ganache for soooo many things because it’s so quick and delicious! I get mine on Amazon and this is the one I like. Once the cream is hot, though not boiling, pour it over the broken chocolate pieces. Remove the bowl from the heat again and wipe the base dry. Then tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate. Ganache can be stored in a covered container in the refrigerator for up to a week and in the freezer for several months. I am a professional cake and sugar artist sharing my passion for making sweet things beautiful. It was PERFECT for my Chocolate Raspberry Cream Tart! If the chocolate hasn’t completely melted at this point, or the temperature goes above 28℃ / 82℉ re-temper it as before. Ensure that each chocolate mould is completely covered. Now let your ganache sit and cool a bit. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day. You can also whip it for a nice, pipeable frosting consistency when it is has cooled to about peanut butter consistency. Place top layer onto cake. Return the bowl of chocolate to the pan of hot water and continue to stir and monitor the temperature so that you reheat the chocolate to 28℃ / 82℉. Stirring well in between. cut into small pieces or use chocolate chips or baking drops, Crush freeze dried raspberries in to powder, Heat heavy cream to boiling either in the microwave or on the stove top. If you purchase those items through my links I might earn a commission which helps me keep this blog up and running. Eb x, Thankyou Eb, it was a pleasure to include your brownie recipe in the white chocolate collection ðAngela x, These look amazing, you'd think they were made by a professional chocolatier. Cool the chocolate. This will thicken the ganache and it will have a slight texture. Stir well. It’s a little bit of a fragile emulsion when it’s hot and can break easily if you add flavorings too soon. Thankyou so much, they didn't last long – I think Dad inhailed 3 as soon as I opened the container they were in!Angela x, I love raspberries and white chocolate, it's one of my favourite flavour combinations. For a good trouble shooting guide to help fix a broken ganache check out my friend Kara’s website she’s got you covered in that department. They look beautiful! Now you are going to make sure your freeze dried raspberries are a fairly fine powder. Put the butter into the ganache, and stir to combine. Your email address will not be published. Allow to come back to room temperature before eating. Required fields are marked *, Copyright © 2020 Only Crumbs Remain on the Foodie Pro Theme. Next add your powdered raspberries and stir them in well. Let's make sweet art together! How long do they keep (assuming they are not devoured instantly) and do they need to be stored in the fridge? Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the … Heat gently, stirring the chocolate making a note of the temperature. This produces a good medium consistency ganache that is soft enough to drip when very warm and solidifies nicely when cooled.
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