- 180g raspberries, fresh or frozen (6.3oz)
- 2 teaspoons powdered sugar
- 150g white couverture (5.3oz)
- 20ml heavy cream (0.6oz)
- 40 milk chocolate hollow capsules
- 400g milk couverture, chopped into small pieces (14oz)
- 2 extra couverture pieces
- a handful of freeze dried raspberries, ground
- Heat the raspberries and sugar over medium high heat until cooked down and bubbling. Then puree and pass through a sieve.
- Chop the white couverture into small pieces.
- In a small sauce pan, bring the raspberry puree and and heavy cream to a boil. Remove from heat and add in the white couverture. Stir until the chocolate has dissolved completely. Let the mixture cool completely.
- Then fill into the capsules and let them set for 1 hour.
- In a double boiler, bring a small amount of water to a boil and then remove from heat. Add in 2/3 of the couverture and melt stirring constantly until it reaches 48°C or 118°F (measure with a candy thermometer).Remove from the stove top and slowly add in the other 1/3,stirring until it has dissolved. Then add two larger pieces of couverture and continue stirring until the thermometer registers 28°C or 82°F. Remove the couverture pieces and place the melted chocolate back onto the stove top and heat until it reaches 31-32°C or 88-89°F. You want to keep the temperature consistent during the dipping process.
- Close up the hollow capsules with a dip of chocolate. Let it set. If tempered correclty this should take 1-2 min.
- Then using a fork, dip the hollow capsules into the tempered couverture and set onto a sheet fitted with parchment paper. Drizzle with a bit of ground freeze dried raspberries before the chocolate sets.
- Let them dry completely. Cut any excess chocolate away from the sides and bottom with a sharp knife.
Store in an airtight container in the fridge for up to 2 weeks.