Raspberry Chocolate Bonbons | Nolyns Kitchen

Today a new video: Raspberry Chocolate Bonbons. These Raspberry Chocolate Bonbons are so easy to make. Homemade Raspberry Chocolate Bonbons are the best. This recipe will blow your mind!
The dark chocolate with a filling of raspberry is such a great combination. At first I was a little bit skeptical, but it turned out so good. For the blue color we used cocoa butter with blue coloring. The same for the part golden layer. The golden layer gives this bonbons such a luxurious appearance.
If you want to know how to make Raspberry Chocolate Bonbons you can find the recipe below. This is the best raspberry bonbon recipe you will find. If you like this video I really appreciate an reaction or feedback on the video!
#raspberrybonbons #bonbons #raspberrychocolate
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200 grams of belgian chocolate
125 grams of raspberries
150 grams of dark belgian chocolate
150 milliliters of heavy cream (35%)
40 grams of unsalted butter
15 grams of glucose syrup
30 grams of cocoa butter
4 grams of gold food powder color
4 grams of blue food powder color
◾Instructions
1. First melt 125 grams of raspberries in a saucepan. Put the raspberry puree in a measuring cup so that you can puree it further with a stick blender. Then strain the puree. You then have 80 grams of sieved raspberry puree.
2. For the first layer of chocolate melt 200 grams of Belgian Chocolate au bain marie or use a microwave. Let the chocolate cool to 30°C.
3. Then add 150 grams of dark Belgian Chocolate with 150 milliliters of heated heavy cream (35% fat) to a measuring cup. Mix everything together.
4. Next add 40 grams of unsalted butter, the raspberry puree and 15 grams of glucose syrup to the mixture. Mix everything together with a stick blender. Let the raspberry puree cool down below 30°C.
5. Melt 30 grams of cocoa butter. Dip a cotton pad in the cocoa butter and grease the molds first. Then use a clean, dry cotton pad to clean the bonbon mold.
6. Divide the melted cocoa butter in two small trays. Add 4 grams of gold food powder color in one tray and 4 grams of blue food coloring in the other tray.
7. Dip a cotton pad in the gold colored cocoa butter and color the bonbon mold. Clean the bonbon mold on a paper towel.
8. Then use a small brush to color the bonbon mold with the blue colored cocoa butter. Clean the bonbon mold on a paper towel.
9. Pour the chocolate into the bonbon mold and knock out the air bubbles. Then turn the mold on and let the chocolate run out of the bonbon mould. Tap on the side so that the excess chocolate falls out of the mold as well.
10. Remove the excess chocolate with a scraper. Allow the chocolate that has fallen on the marble plate to solidify so that you can reuse it. Let the bonbon molds set in the fridge for 30 minutes.
11. Pour the raspberry chocolate genache into the bonbon mold and knock out the air bubbles. Let it set in the fridge for 1 hour.
12. Next pour the tempered Belgian Chocolate (30°C) on top of the raspberry chocolate genache layer. Knock out the air bubbles and use a scraper to remove the excess chocolate. Let it set in the fridge for 1 hour.
13. After 1 hour in the fridge hit the bonbon mold on the marble plate so that the bonbons come loose. The Raspberry Chocolate BonBons are ready to be served!
⏱️Timestamps
0:00 - Intro
0:11 - Raspberry puree
1:08 - Melt Chocolate au bain marie
1:20 - Raspberry genache
2:22 - Preparing molds
3:26 - Coloring
4:53 - First Chocolate layer
5:42 - Fridge
5:51 - Raspberry Chocolate genache
6:22 - Fridge
6:28 - Second chocolate layer
6:59 - Fridge
7:02 - Raspberry Chocolate Bonbon
7:13 - Tasting
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[@selinalavanya9556]

They look awesome! You definitely have a lot of patience in doing it, when you remove the excess chocolate onto the counter, cleaning would have been a tough job! Then when you scrape it. We watch it in just a few minutes, but you might have took so much time in doing it!! Thanks a lot!!

[@NolynsKitchen]

We therefore use a marble plate. This plate is cold and ensures that the chocolate solidifies faster. You can then easily scrape off the chocolate with the scraper. I certainly have patience but the end result is sublime for the eye and for your taste buds.

[@selinalavanya9556]

@@NolynsKitchen oh! Yes, by seeing it I thought it was marble. Yes, when you chill it, it comes out easily! Yes, applying butter and the food colours also needs patience! That's true, the end product is what it makes your efforts worth it!!

[@evelienhermans6580]

Looks super fancy! Do you have to wait between the gold and blue layer for the gold layer to harden or can you just go immediately in with the blue layer?

[@NolynsKitchen]

Thanks! I advise to wait 5 minutes. it dries pretty fast!

[@SaraM327]

Do you reuse any of the chocolate that's been scraped off for anything or just throw it away? Also wondering if maybe I can just scrape the chocolate into a bowl instead?

[@NolynsKitchen]

Of course the chocolate is reused! When it has solidified, it is then stored back in a plastic sealed bag. These pieces of chocolate can then later be reused to melt and make new Bonbons.

[@robertkestler1204]

What food coloring did you use and how much do you add?

[@NolynsKitchen]

I used Color powder blue and gold. You can use around 4 grams of each.