Chocolates with Raspberries
- 70 grams Milk chocolate couveture
- 150 grams Dark chocolate
- 30 grams dried Raspberries
- 50 grams soft butter
- 45 grams Fondant
- 1 centiliter Raspberry liqueur
Chop the milk chocolate and melt over a hot water bath. Let cool slightly, then apply a thin layer with a pallet on parchment paper or on a marble slab. Once the chocolate is firm, cut out 15 circles of 2.5 cm (approximately 1 inch), cover with parchment paper and press with a plate, so that the chocolate does not buckle. After about 20 minutes when the chocolate has hardened, the plates can be removed. Set the chocolate aside.
For the filling, crush the bitter chocolate, melt over a hot water bath and let cool slightly. Finely chop the raspberries. Gradually mix in the butter with the raspberries, the fondant and the liquid chocolate. Finally, stir in the liqueur. Pour the chocolate mixture into a piping bag with size 8 tip and pipe the mixture in circles. Flatten the surface with a damp knife. Chill overnight.
For decoration, chop the milk chocolate coarse and melt with the dark chocolate over a water bath. Again let cool slightly and dip the chocolates in with a chocolate dipping fork. Drain the chocolate well and put the chocolates on parchment paper. Garnish with chopped dried raspberry pieces and allow to dry. Keep the chocolate cool and dry. If desired, package as a gift.