Citric Acid Solution for "Raspberry Fruit Jelly"
3 g Water
3 g Citric Acid
Add the citric acid to lukewarm water, mix, and allow to dissolve.
Raspberry Fruit Jelly
8 g Yellow Pectin
60 g Caster Sugar
410 g Raspberry Purée
410 g Caster Sugar
40 g Glucose syrup
6 g Citric Acid Solution
Combine the pectin with the small amount of sugar.
Heat the fruit purée to 40°C (104°F), then stir in the pectin-sugar mixture.
Bring to a boil, then add the remaining caster sugar gradually.
Bring to a boil again and add the glucose syrup.
Cook to 75° Brix on the refractometer or 106°C (223°F) on the thermometer.
When finished cooking, add the citric acid solution and pour immediately.
Raspberry Guanaja Ganache
165 g Whipping Cream 35%
85 g Invert Sugar
440 g GUANAJA 70%
200 g Raspberry Purée
90 g Butter
20 g Orange Blossom Water
Partially melt the GUANAJA 70%
Bring the cream and invert sugar to a boil, then pour slowly onto the couverture.
Stir continuously with a spatula to create an elastic and shiny "core", then add the tepid raspberry purée.
Wait until the mixture reaches 35-40°C (95-104°F), then add small pieces of butter, and stir in the orange blossom water.
ASSEMBLY AND FINISHING:
Use a spray gun with red-colored cocoa butter, tempered at 30°C (86°F), to spray the inside of the half-circle molds. Scrape off the excess and allow to crystallize.
Repeat the process with gold-colored cocoa butter, tempered at 30°C (86°F). Next, add tempered dark-chocolate couverture to the molds.Turn molds over to let the chocolate run off for a few moments, then level off. Drain the molds between two rulers. Before complete crystallization, trim off the excess on the half-circles.
Allow to crystallize.
Blend the fruit purée in a fruit processor to smooth the mixture. Add 10% of the Absolu Cristal glaze and with a pastry bag place about 3 g in the molded bonbons. Make the ganache.
Fill up each mold with about 4 g of the Guanaja ganache (29-30°C; 84-86°F).
Allow to crystallize for 24 h at 17°C (63°F) and 60% humidity.
To join, use a heat gun to de-crystalize the edges of the half-circles, then seal with tempered dark-chocolate couverture. This method will ensure a perfect seal.
To ensure smooth undersides of the bonbons, add a thin layer of tempered couverture, then immediately cover with a guitar sheet and flatten, making sure to remove any air with a triangle scraper.
Allow to crystalize at 17°C (63°F), then unmold.
Use a slightly heated stainless steel palette and slide it over the bonbon to melt it just slightly, so a “pupil” appears.