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1
Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil.
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2
Pour the hot fruit puree over the chopped milk chocolate.
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3
The hot puree will melt the milk chocolate.
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4
Use a whisk to mix the chocolate and fruit puree.
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5
Add the butter and continue to whisk.
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6
Continually whisk while adding the alcohol and the corn syrup.
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7
Mix until well combined with no remaining lumps.
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8
Let this cool.
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9
Must be less than 88 degrees or it will melt the chocolate molded inside each cavity.
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10
Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds.
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11
This is what will give the finished chocolates their color.
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12
Repeat to paint as many molds as you have.
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13
Mold the chocolates: Use a ladle to fill the mold with white chocolate.
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14
When it is full, empty it into the bowl of chocolate.
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15
The inside of each cavity should be evenly coated with chocolate.
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16
Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet.
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17
Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula.
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18
When the chocolate sets, it shrinks or retracts from the sides of the mold.
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19
A clean edge will keep it from sticking and cracking as it shrinks.
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20
You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
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21
Repeat to fill as many molds as you have.
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22
Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds.
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23
Leave just enough room for the layer of chocolate that closes the mold.
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24
Let set in the refrigerator for a couple of hours or overnight.
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25
To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula.
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26
Scrape clean and allow to them to set.
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27
You can place them in the refrigerator for 15 minutes.
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28
When the chocolate has set, invert the mold over a clean dry surface.
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29
It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
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30
Heart molds: Beryls
