Chocolate Raspberry Bonbons

by Frank van Rijsbergen

Bonbons are the “Royal-discipline” of the art of chocolate making and are always the best gift. With their combination of fruity and tenderly meltiness these chocolate and raspberry bonbons are a real treat! And an eye-catcher too: the strong colours not only complement each other well but also taste incredibly delicious.
  • Prep Time:

    60 minutes

  • Category:

    Dessert

  • Servings:
    12

Ingredients

Ganache

Sugared Pecan
  • 200g Pecans
  • 100g Crystal sugar
  • 100g Water
Cacao Butter Layers
White Mass
  • 50 g Cacao Butter
  • 3.5g white food coloring

Cacao Butter Layers
Red Mass
  • 50g Cacao Butter
  • 3.5g black food coloring
  • 1.5g white food coloring

Cacao Butter Layers
Black Mass
  • 50g Cacao butter
  • 3.5g black food coloring
  • 1.5g white food coloring
Chocolate Layer and Fill
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Piura 75% C

Preparation

Ganache
  1. Put the raspberry puree and whipping cream in a saucepan.
  2. Bring to a boil.
  3. Mix in the chocolate until completely dissolved.
  4. Allow to cool down to room temperature.

Sugared Pecan
  1. Put the sugar and water in a saucepan.
  2. Bring to a boil until the sugar has dissolved.
  3. Put the pecans in a baking dish.
  4. Mix in half of the sugar water.
  5. Preheat the oven to 160 degrees and bake the pecans in 5 minutes.
  6. Fold over the pecans, add a little bit of sugar water and put them back in the oven for another 5 Minutes. Repeat this process until the sugar water is finished and the moisture is gone. There will be a nice sugar coating around the pecans.
  7. Let it cool down completely.
  8. Turn through to a Crumble with a kitchen blender.

Cacao Butter Layers
  1. Put 50g cacao butter in 3 different bowls.
  2. Add the coloring to each bowl creating three different colors.
  3. Make sure the chocolate molds are clean and ready to use (you can wipe them with cotton pads).
  4. Start with white. Bring a pan of water to the boil.
  5. Melt 1 of the bowls with cacao butter on it.
  6. Heat the cacao butter to 45 degrees.
  7. Add the white food coloring to this, mix with a bar mixer and pass through a fine sieve.
  8. Let the cacao butter cool back to 26°C., do this while stirring on a tray with cold water.
  9. Heat the cacao butter again to 30°C. Now it is ready to use.
  10. Take a toothbrush. Dip it in the cacao butter and pull it over the side of the chocolate mold. This way there will be enough spatter spread over the mold.
  11. Put a cloth down and rub the bonbon mold on it so the top is clean again.
  12. Let the layer harden for 10 minutes.
  13. For black, repeat steps 5 to 13 only with the weighted colouring for the black color.
  14. For dark red, repeat steps 5 to 10 only with the weighted colouring for the dark red color.
  15. Make sure the airbrush gun is about 40°C.
  16. Put the dark red cacao butter in the airbrush and spray a nice thin layer into the bonbon mold (if you don’t have one you can use a pencil to make a thin layer).
  17. Put a cloth down and rub the bonbon mold on this so the top is clean again.
  18. Let the layer harden for 10 minutes.

Chocolate Mousse
  1. Bring a pot of water to a boil.
  2. Melt the Original Beans Piura 75% in a 45°C water bath.
  3. Let the chocolate cool back to 26 degrees, do this while stirring on a tray with cold water.
  4. Heat the chocolate again to 30°C. Now it is ready for use.
  5. Fill the bonbon mold with the chocolate.
  6. Tap the side of the mold to get the air out.
  7. Hold the bonbon mold upside down and let the chocolate spill out while tapping.
  8. Keep tapping until only a thin layer remains. (keep the rest of the chocolate warm at 30°C)
  9. Make sure the top of the bonbon mold is nice and clean with a palette knife.
  10. Let the chocolate harden at room temperature.
  11. To fill the bonbons, first put a little crumble in everywhere.
  12. Then fill them with the ganache up to just below the edge (you can do this with a piping bag)
  13. Put them in the fridge for about 10 minutes to harden the top layer of ganache.
  14. Fill the last piece of the bonbon with chocolate and smooth it out with a palette knife.
  15. Place the bonbons in the refrigerator to harden. (About 30 min).
  16. Remove the chocolates from the refrigerator. Tap the chocolates out of the mold by turning it over and gently tapping it on the workbench.
  17. Now the chocolates should fall out and you have the final result.

Chef Frank van Rijsbergen

"The best part of using Original Beans is that we can take our guests on a journey, surprising them with bonbon plateaus that serve a specific taste and tell stories of responsible sourcing and farming."
Restaurant Allure is located at the Entrepothaven in Rotterdam-South. This location is known for its rich history and the cozy atmosphere of the area. 
Quality products are used here to surprise one's taste buds with special dishes. A team of professional staff, which together form a close group of people with passion and enthusiasm for their profession, ensuring their guests an unforgettable evening.
Restaurant owner Brian Bennink and its team are always true to their motto: giving Allure the allure needed to make 'having a meal' a personal experience.
"The Gouden Pollepel” (the culinary competition of the Algemeen Dagblad) approves and describes the Allure as 'A culinary pleasure cruise'.