Chocolates in the middle of summer can often be too heavy and unappetising. These Raspberry and Vanilla Homemade Chocolates, however, are fresh, vibrant and perfect for even the warmest evening. It’s best to keep these Raspberry and Vanilla Chocolates in the fridge so you can eat them while they’re still cold.
I often go through cooking phases where I become completely enthralled in making a specific type of dessert. There was a puff pastry stage, a choux bun stage, even an ice-cream making phase. At the moment, I’m clearly stuck in a chocolate making phase. There’s something I find so satisfying about making homemade chocolates. I love the risky moment when you pop them out their moulds to reveal their glossy, colourful exterior, and I also love the unlimited potential for flavour combinations.
These Raspberry and Vanilla Homemade Chocolates are my latest creation. I wanted them to be quite colourful so I splattered some coloured cocoa butter on the inside of the mould before coating them in dark chocolate and filling them with a raspberry coulis and vanilla ganache. It’s essential that you use couverture chocolate for the ganache otherwise you might find that it won’t set to the right consistency. If you can’t find coloured cocoa butter, don’t stress you can always omit this step and leave them uncoloured.
Raspberry and Vanilla Homemade Chocolates
- 75g of cream
- 1 vanilla bean, seeds scraped
- ½ a grated tonka bean
- 125g of white couverture chocolate
- 40g of butter, at room temperature
- 70g of raspberry purée
- 15g of glucose syrup
- 15g of sugar
- 2g of pectin NH
- 500g of dark chocolate
- 5g of powdered cacao butter
- coloured cacao butter in pink, blue and white
- In a saucepan, bring the cream, vanilla seeds and the grated tonka bean to a boil. Remove from the heat and allow to infuse for 30 minutes.
- Place the white chocolate in a bowl. Reheat the cream and once it starts to boil, pour it over the chocolate. Stir until glossy and smooth. Add the butter and whisk it well to make sure the butter is completely incorporated.
- Pour into a piping bag and set aside.
- Place the purée and glucose syrup in a saucepan and begin to heat it over med/high heat.
- Meanwhile, mix together the sugar and pectin then add it to the purée. Whisk continuously until the purée comes to a boil. Allow the mixture to cool then transfer into a piping bag. Set aside for later.
- Use a clean paintbrush to flick the coloured, melted cacao butter over the chocolate moulds, then place them in the fridge until really cold.
- Next, temper the chocolate. There are many ways to do this but I’m going to explain the easiest method because this technique I personally prefer.
- In a bain-marie, melt the dark chocolate. Stir constantly until the temperature reaches 45°C, then remove it from the heat.
- Set the chocolate aside and allow it to cool naturally to 35°C. Add the 5g of powdered cacao powder and stir well until completely combined. Allow to cool to 31°C. Your chocolate is now tempered!
- Remove the chocolate moulds from the fridge and fill with the tempered chocolate. Turn the moulds upside down over the bowl of chocolate and let the excess run out. Keep it in this position for a minute of two then place on a sheet of baking paper. Repeat this process for each chocolate mould. Keep the leftover chocolate for later.
- After a couple of minutes the chocolate should start to harden. Use a knife or spatula to scrape off the excess chocolate around the edges, then place in the fridge to harden.
- Remove the chocolate moulds from the fridge and pipe in a small amount of coulis, then fill to the top with the vanilla ganache.
- If your leftover, tempered chocolate has hardened, heat it very gently until just melted. Pour the chocolate over the ganache layer and use a spatula to smooth it out. Allow the chocolate to harden, then use a knife to scrape off any excess.
- Place in the fridge for 10 mins before demolding.
- Store the chocolate bars in the fridge and enjoy cold.