These Raspberry Rose Bonbons are the perfect treat for Valentine’s Day. They do take a bit of time and attention to detail, but what relationship doesn’t?! Valentine’s Day is all about the ones we love, and celebrating that. So, it seems to make sense that the gifts we give them have a decent amount of time and consideration mixed into them. Just as the relationships themselves.
If you haven’t made hollow shells using chocolate before, you’ll see it demo’d in the video below. But you can also check out this post – How to Make Hollow Shells.
The Raspberry Caramel for these comes from an emulsified caramel recipe that I love to work with. I find it hugely versatile. So, in recipes like, Snickers Bites, you’ll see that I have set the caramel in a mould, cut it into squares and enrobed it in chocolate. But in other recipes, which are part of my online courses, you’ll see this base recipe used as a glaze on desserts. Like I said, hugely versatile.
You can make these bonbons using pre-made chocolate (couverture) of your liking or learn how to make your own Stone Ground chocolate in my online Raw Chocolate Course. Either way, I hope you enjoy the process of making these and seeing the joy on the face of the ones you love as they eat them.
Raspberry Rose Bonbons
Ingredients
Raspberry Coulis
- 400 g frozen raspberries, thawed
- 50 g maple syrup
- Pinch sea salt
Raspberry & Rose Caramel
- 50 g coconut oil, melted
- 40 g cacao butter, melted
- 50 g xylitol, powdered
- 30 g light maple syrup
- 70 g raspberry coulis
- 1 tbsp lemon juice
- 6 drops dark vanilla medicine flower extract or ½ tsp vanilla extract
- 6 drops raspberry medicine flower extract optional
- 3 drops rose medicine flower extract or 1-2 tbsp rose water
- Pinch sea salt
Instructions
Raspberry Coulis
- Combine all ingredients in a saucepan, cover with lid and bring to medium-high heat until it’s gently bubbling and then uncover and reduce to a simmer.
- Reduce by ½ ( see video for visual reference ).
- Remove from the heat and blend till smooth.
- Sieve to remove seeds.
- Bring to room temp before using in the caramel. If you make this ahead of time, warm in a pan before using in the caramel.
Raspberry & Rose Caramel
- In a high speed blender blend first 4 ingredients on low just to combine.
- Add the remaining ingredients and blend on low and move slowly up in speed to reach a silky smooth emulsification.
- Bring to 28c before piping into the chocolate shells as seen in the video.
- Finish by garnishing with a macadamia nut and freeze dried raspberry crumble.
Video
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