Chocolate Raspberry Galaxy Bonbons + Video Tutorial

Name: Chocolate Raspberry Galaxy Bonbons + Video Tutorial
Ingredients: 250 grams raspberry puree (Or make your own (see notes below)); 25 grams granulated sugar; 2 1/2 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)

sugargeekshow.com

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 1/2 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)