I use them for EVERYTHING. Imagine sweet little bites of vanilla bean macarons with raspberry dark chocolate ganache inside *drooling*. If you’re wondering how to use your leftover white chocolate, below are 9 fabulous recipes courtesy of my blogging buddies to provide inspiration! Place top layer onto cake. For that beautifully tart, fresh raspberry flavor I choose to use freeze dried raspberries. Of course you can always just drizzle it over a bowl of ice cream if you just can’t wait to indulge. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. Check that all of the surfaces have been completely covered in chocolate. After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. Cake Tastings – Why You Should Be Charging For Them, //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=5c2434b9-e054-44b3-93d8-3967e4d0c982. These homemade raspberry cream white chocolates are a real treat! She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Thanks for sharing them with #WeShoudCocoa. Pour more chocolate into the mould and empty it out as before if necessary. cut into small pieces or use chocolate chips or baking drops, Crush freeze dried raspberries in to powder, Heat heavy cream to boiling either in the microwave or on the stove top. You can also put them in a food processor. How long do they keep (assuming they are not devoured instantly) and do they need to be stored in the fridge? Required fields are marked *, Copyright © 2020 Only Crumbs Remain on the Foodie Pro Theme. You really will be flavour of the month and have earned a huge number of brownie points! Comin’ at ya with a quick recipe! The tempered white chocolate shell is filled with a raspberry cream ganache which is a pretty shade of pink and works well with the sweet white chocolate. If there are little pieces of solid chocolate still, microwave the mixtuer for 10 seconds to heat a little more. The chocolate pieces should all be melted and the ganache smooth. Ganache can be flavored with many things including flavor extracts, syrups and compounds. Once the cream is hot, though not boiling, pour it over the broken chocolate pieces. The leftovers can be poured into a bowl lined with greaseproof paper, allowed to set and then wrapped up ready to be used another day. They will make a perfect gift for any occasion but Valentine's Day in particular! If you find something awesome you use it for let me know in the comments so I can try it! If the ganache has firmed up too much when you’re ready to use it, simply warm it a little until it is suitable for working with. My name is Shani. Cover a baking sheet with foil or waxed paper. Angela x, I have never made my own chocolate..tempering intimidates me..But these raspberry filled white chocolates are just so lovely! I would love to know how you got on – Tag me on Instagram. Fill the chocolate mould. Meaning you would use 2 parts chocolate to one part heavy cream. Just make sure not to burn it. These look amazing! Homemade chocolates are so much more special than a mass-produced box of sweets which can be easily picked up from a high street shop or the local supermarket. !Angela x, These look beautiful Angela and I love the sound of that flavour combination! You can do this in the microwave or on the stove top. This will keep the condensation from breaking the ganache. Polish with a piece of kitchen paper. If you’re new to making handmade chocolates and specifically tempering chocolate, rest assured that with a few pieces of equipment ( a digital thermometer, and, if required, a chocolate mould) it isn’t overly difficult to achieve a great result. Handmade chocolates are perfect for Valentine’s Day, as well as other occasions like Mother’s Day, as a birthday or Christmas gift, or a thank you to someone special. Store in an airtight container somewhere cool. Add the purée into the white chocolate ganache. Ganache is pretty easy but it can be finicky if you don’t know what you are doing. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day. Ganache can be stored in a covered container in the refrigerator for up to a week and in the freezer for several months. These look wonderful and so professional too. If the chocolate hasn’t completely melted at this point, or the temperature goes above 28℃ / 82℉ re-temper it as before. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache. These Homemade Raspberry Cream White Chocolates have a wonderful creamy white chocolate shell complete with a lovely shine and snap, and are filled with an easy to make raspberry cream ganache. Allow to come back to room temperature before eating. This produces a good medium consistency ganache that is soft enough to drip when very warm and solidifies nicely when cooled. It was PERFECT for my Chocolate Raspberry Cream Tart! Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours. Mash the raspberries with a fork, then pass them through a fine sieve. (I'll update the recipe – thanks Kate),Angela x. Heat gently, stirring the chocolate making a note of the temperature. This site uses Akismet to reduce spam. Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate. Now pour it over the chocolate and let it sit for about 5 minutes. Spread ganache frosting evenly from center of top layer down the sides of the cake. Had to pin to two of my boards 🙂, These look so delicious! You will have excess raspberry cream ganache. A decadent, quick and easy raspberry flavored ganache that can be used in so many ways. 🙂, Thankyou Aleka, as you say they're definitely not just for Valentine's Day 😀 I'd love to hear how you get on with them,Angela x, Yum! These look absolutely delicious 🙂, These look perfect Angela! You could use a raspberry compound but I have found it doesn’t quite have that fresh raspberry flavor and it pretty pricy! You can find a copy of our privacy policy HERE. Once completely full tap the chocolate mould on the work surface a few times to remove any air pockets in the chocolate. I have a recipe and tutorial for this amazing treat here <<<  OMG SO YUMMY! Then tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate. Return the bowl of chocolate to the pan of hot water and continue to stir and monitor the temperature so that you reheat the chocolate to 28℃ / 82℉. You're welcome Corina, it's a great linky 🙂Angela x. I love chocolates, and white chocolate is so good! Eb x, Thankyou Eb, it was a pleasure to include your brownie recipe in the white chocolate collection 🙂Angela x, These look amazing, you'd think they were made by a professional chocolatier. be careful not to burn it, Pour heavy cream into the chocolate and let sit for 5 minutes. I’m sure your loved one would be over the moon if you were to go to the effort of tempering some chocolate to make some. Reheat the chocolate to make it workable. Use a small ice … Remove the bowl from the pan and wipe the base dry. Liquors, coffee, caramel and freeze dried fruits and berries. To me this imparts the most true raspberry flavor. Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Aim to fill them no more than two-thirds full. #CookBlogShare, Thankyou Donna, I'm a huge fan of fruity choccies too – they're the ones I'm always drawn too and the nutty dark chocolates tend to get left!

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