250gramsraspberry pureeOr make your own (see notes below)
25grams granulated sugar
2.5 gramspectin NH
Dark Chocolate Ganache
440 gramsheavy whipping cream
60gramsglucoseor corn syrup
300gramsdark chocolateI use 64% extra bitter Guayaquil by Cacao Barry
120gramsunsalted butter (cut into chunks)80% butter fat works best (Plugra, or European butter)
1000gramscouverture dark chocolate
10gramspre-tempered cocoa butter (optional)see blog post
100gramswhite chocolateI use Zéphyr 34% white chocolate by Cacao Barry
colored cocoa butteror color your own using Flower Power cocoa butter colors
Making the shell
Before you start anything, make sure to CLEAN YOUR MOLDS! Polycarbonate molds work best to make the shiniest bonbons, but you have to temper your chocoalte and cocoa butter correctly. If your chocolate isn't tempered, the bonbons won't come out of the mold.
The raspberry filling
Pour the raspberry puree into a medium saucepan over medium heat.
In a separate bowl, mix the sugar and NH Pectin together.
Bring the raspberry puree to a boil, then slowly whisk in the sugar and pectin together. Mix thoroughly to ensure you do not have any lumps.
Boil for a few minutes to activate the NH Pectin (this will allow the raspberry puree to solidify and be ready to use in our bonbons).
Turn off the heat and transfer the filling to a separate container.
Put a sheet of plastic wrap on top so it's touching the surface and cool completely to room temperature.
The dark chocolate ganache
Add your chocolate to a heat-safe container.
Heat up the glucose in the microwave for about 10 seconds.
Add the heavy whipping cream and glucose into a sauce pan.
Bring it to a simmer over medium heat (stirring occasionally). Be careful not to boil or burn the cream.
Carefully pour the hot mixture over your chocolate. Mix together.
Add in your butter in chunks.
Use an immersion blender to mix the butter with the ganache. Hold the immersion blender at a slight angle under the surface of the ganache to blend. Do not incorporate any air.
Fill a large piping bag with your ganache filling and twist the top closed so the filling doesn’t spill out.
Cool the ganache in the piping bag to below 86ºF (30ºC). Pro-Tip: place your piping bag onto the counter to cool the ganache faster.
Making cocoa butter colors
Melt the cocoa butter and white chocolate in the microwave in 30-second increments to prevent burning.
Bring the temperature down to 91ºF (33ºC) and add 1% of cocoa butter paste (See Christophe's tempering chocolate recipe) to temper the cocoa butter. This will make the bonbons shinier!
Cool the cocoa butter down to 86ºF (30ºC).
To color your own cocoa butter, stir in your cocoa butter flowers. Using Power Flowers is a great way to get really vibrant chocolate colors. (Our raspberry color- red 4 pieces of red, 4 pieces of white.) (Our purple color- 1 ¼ red, ¾ blue, and 2 ½ white)
Store this cocoa butter mixture at 86ºF (30ºC) until you're ready to use it. (it is not needed but you can easily achieve this using a Waring Chocolate Warmer.)
Repeat this process for any additional colors you want to use to create your galaxy bonbons.
For the black cocoa butter, I prefer the pre-made "Abyss" from Chef Rubber. Make sure to temper it by adding 1% of cocoa butter paste at 91ºF (33ºC) and cooling to 86ºF (30ºC) as well.
Pour the colored cocoa butters into new bowls over a cheese cloth which will strain any lumps and gritty pieces to give you smooth, cocoa butters that are ready to create chocolate bonbon shells!
Raspberry puree: If you don't have premade raspberry puree, make your own by mixing together 250 grams of raspberries, 25 grams of simple syrup, cooking that down, mixing it with an immersion blender, and then cooking it down with the pectin.
If you haven’t watched Christophe’s video on how to temper chocolate with the EZ Temper machine, you’ll want to watch that first.
Also learn how to make beautiful chocolate decorations like curls, squares, discs, and a tiara in Christophe’s easy decorations tutorial.
No tempering machine? No problem! You can temper your chocolate in the microwave or use the traditional seeding method to get your chocolate tempered.