Chocolate Raspberry Galaxy Bonbons + Video Tutorial – Sugar Geek Show

Name: Chocolate Raspberry Galaxy Bonbons + Video Tutorial – Sugar Geek Show
Ingredients: 250 grams raspberry puree (Or make your own (see notes below)); 25 grams granulated sugar; 2.5 grams pectin NH; 440 grams heavy whipping cream; 60 grams glucose (or corn syrup); 300 grams dark chocolate (I use 64% extra bitter Guayaquil by Cacao Barry); 120 grams unsalted butter (cut into chunks) (80% butter fat works best (Plugra, or European butter)); 1000 grams couverture dark chocolate; 10 grams pre-tempered cocoa butter (optional) (see blog post); 100 grams cocoa butter; 100 grams white chocolate (I use Zéphyr 34% white chocolate by Cacao Barry); colored cocoa butter (or color your own using Flower Power cocoa butter colors)

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Learn how to make shiny galaxy bonbons step-by-step with a raspberry chocolate center with chef Christophe Rull!

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Ingredients

250 grams raspberry puree (Or make your own (see notes below))
25 grams granulated sugar
2.5 grams pectin NH
440 grams heavy whipping cream
60 grams glucose (or corn syrup)
300 grams dark chocolate (I use 64% extra bitter Guayaquil by Cacao Barry)
120 grams unsalted butter (cut into chunks) (80% butter fat works best (Plugra, or European butter))
1000 grams couverture dark chocolate
10 grams pre-tempered cocoa butter (optional) (see blog post)
100 grams cocoa butter
100 grams white chocolate (I use Zéphyr 34% white chocolate by Cacao Barry)
colored cocoa butter (or color your own using Flower Power cocoa butter colors)