To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the moulds. #CookBlogShare, Thankyou Donna, I'm a huge fan of fruity choccies too – they're the ones I'm always drawn too and the nutty dark chocolates tend to get left! Dark chocolate (60% or 70%),chopped Put the whipping cream, raspberry puree, glucose syrup in a small pan, bring to boil. Ganache can be stored in a covered container in the refrigerator for up to a week and in the freezer for several months. How long do they keep (assuming they are not devoured instantly) and do they need to be stored in the fridge? Put the butter into the ganache, and stir to combine. They look beautiful! Let's make sweet art together! I want to inspire you and show you how. Allow to come back to room temperature before eating. Hello! Place it into a bowl. Set the chocolate mould aside in a cool until set, avoid putting it in the fridge. Since then I have used this decadent raspberry chocolate ganache for cake fillings and French Macaron fillings. Aim to fill them no more than two-thirds full. 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. Run a knife over the top of the mould to remove excess chocolate. Cake filling, ice cream topping, truffle fillings, French macaron filling and so much more! These look wonderful and so professional too. I put the whole raspberries in a plastic ziplock bag and crush them with a rolling pin. Pour more chocolate into the mould and empty it out as before if necessary. You can make a good ganache even using  Ghirardelli Semi Sweet Chocolate Chips. Once the chocolate has completely set turn the chocolates out. I will definitely try these just for fun even though Valentine's day is over! Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Liquors, coffee, caramel and freeze dried fruits and berries. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. But they are not inexpensive! Example – 8 ounces of chocolate to 4 ounces of heavy cream. To me this imparts the most true raspberry flavor. A basic ganache requires primarily just two ingredients- chocolate and cream. Check that all of the surfaces have been completely covered in chocolate. This site uses Akismet to reduce spam. You can find a copy of our privacy policy HERE. 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. Just follow the recipe title in green to grab their recipe. (I'll update the recipe – thanks Kate),Angela x. Cool the chocolate. As you are about to find out I am a little bit obsessed. The chocolate will have shrank very slightly once set, making turning them out easier. Spoon some of the melted chocolate over the ganache. If the chocolate hasn’t completely melted at this point, or the temperature goes above 28℃ / 82℉ re-temper it as before. Stir in the remaining chocolate watching the temperature. Had to pin to two of my boards 🙂, These look so delicious! Polish with a piece of kitchen paper. It was PERFECT for my Chocolate Raspberry Cream Tart! 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. fresh or frozen – allow frozen ones to defrost. Imagine sweet little bites of vanilla bean macarons with raspberry dark chocolate ganache inside *drooling*. Cover a baking sheet with foil or waxed paper. Most recently I have used it for the filling in my Valentine’s treats. She has written over 15 cookery books, in addition to writing for several major magazines. Cake Tastings – Why You Should Be Charging For Them, //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=5c2434b9-e054-44b3-93d8-3967e4d0c982. Although your chocolate shells will only use about 100 – 150g of white chocolate, you will need about 400g to be able to temper it more effectively (it’s very difficult to temper small quantities of chocolate). be careful not to burn it, Pour heavy cream into the chocolate and let sit for 5 minutes. Stirring well in between. Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Stir thoroughly until it is smooth, shiny and completely combined. 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. x, Aww thankyou Kate 🙂To be honest they didn't last long here – Dad consumed a number of them as soon as I opened the box – though I would say they'd be fine for a couple of weeks (just like truffles) kept in an airtight container in the fridge and allowed to come back to room temperature before eating. Place over a pan of hot water ensuring the water doesn’t touch the base of the bowl. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable! Next add your powdered raspberries and stir them in well. 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℉. This will take a number of minutes and will start to thicken as it cools. These look amazing! She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Now heat your cream to the boiling point. 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. To fill the chocolates Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). If you’re new to making handmade chocolates and specifically tempering chocolate, rest assured that with a few pieces of equipment ( a digital thermometer, and, if required, a chocolate mould) it isn’t overly difficult to achieve a great result. 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. A few bigger chunks are not a problem, just make sure a majority of it is fine powder. 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 Store in an airtight container somewhere cool. Ganache is pretty easy but it can be finicky if you don’t know what you are doing. Ganache can keep for months in the freezer. These homemade raspberry cream white chocolates are a real treat! If you purchase those items through my links I might earn a commission which helps me keep this blog up and running. I love the sound of white chocolate shell and raspberry cream ganache inside. Spread ganache frosting evenly from center of top layer down the sides of the cake. Once completely full tap the chocolate mould on the work surface a few times to remove any air pockets in the chocolate. Set aside to cool a little. I first used it when I made myself a birthday treat last year. Comin’ at ya with a quick recipe! They look rather perfect! Learn how your comment data is processed. Pour the hot mixture over the chocolate and stir until the chocolate melt. If there are little pieces of solid chocolate still, microwave the mixtuer for 10 seconds to heat a little more. The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate. Disclosure: I may be an affiliate to some of the products I recommend in my posts and pages. Angela x, I have never made my own chocolate..tempering intimidates me..But these raspberry filled white chocolates are just so lovely! This will neaten the edges of the chocolates and make it easier to remove them from the mould later. I am tempted to try 🙂, Aw don't be intimidated by it Deepika – it's just a case of monitoring the temperatures. You’re aiming for it to reduce to 25℃ / 78℉. Spread 1/3 raspberry filling onto each of 3 layers and stack. You're welcome Corina, it's a great linky 🙂Angela x. I love chocolates, and white chocolate is so good! If you’re wondering how to use your leftover white chocolate, below are 9 fabulous recipes courtesy of my blogging buddies to provide inspiration! These homemade chocolates are a real treat and 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. 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. Cut each cake layer in 1/2 horizontally to produce 4 equal layers. 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