Raspberry-Filled Dark Chocolates
Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr shares her recipe for tempered dark chocolate bonbons with sweet raspberry jam. Note from Kiya: Be sure that any tools that will come in contact with the chocolate, including the surface and the knife used to chop it are dry, as any water that comes in contact with the chocolate can cause it to seize. Similarly, keep the stove top heat low through the tempering process to avoid steam from the double boiler from coming in contact with the chocolate. This method of tempering chocolate requires a high volume of chocolate in order to get an accurate temperature read, so the amount of chocolate can be increased but should not be reduced. If you want to temper a small amount of chocolate, try a microwave method!
Recipe Ingredients
- - Makes about 35 chocolates (from 1-inch molds)
- - 1 ½ lbs of chocolate, finely chopped polycarbonate chocolate molds piping bag or zip top bag
- - ½ cup raspberry jam
Recipe Instructions
Temper the chocolate:
- Bring a double boiler to a low simmer over medium-low heat, and reduce heat as needed to avoid boiling and steam. Add two thirds of the chopped chocolate to the bowl in the top of the double boiler, and stir continuously until the chocolate is uniformly liquid.
- Using oven mitts, remove the bowl from the pot and wipe away any condensation on the bowl with a towel. Continue to stir slowly, and a little bit at a time add the remaining chocolate, melting completely before adding more. Continue to stir slowly until the temperature reaches 82°F for dark chocolate, or 79°F for white or milk chocolate. (if your environment is warmer than 75°F, have a bowl of ice or an ice pack on hand to move the chocolate onto and off of. Do not leave the chocolate on the ice too long, or it will start to set.)
- Return the bowl to the simmering double boiler, and stir until the chocolate is heated to 88°-91°F for dark chocolate, or 85°-87°F for white or milk chocolate.
- Then, remove the bowl from the heat for the second and final time, and wipe away any condensation. Wrap with the towel to keep warm, and move back onto the pot if the chocolate gets too cold.
- Test the temper by dipping a knife into the chocolate. If it dries glossy and even within 3 minutes, you have achieved temper, and your chocolate is ready to be used. If it dries dull and streaky, try again by heating and cooling once more (repeating steps 3 and 4.)
- Make the chocolates: Spread a piece of waxed or parchment paper on your work surface beneath your chocolate molds to catch chocolate. Pour the tempered chocolate into the molds, filling to the top, then use a bench scraper to smooth the chocolate into the molds evenly and to scrape off any excess. Tap the mold gently on your work surface to remove air bubbles and to let the chocolate settle and cool slightly, about 2 minutes. (If the chocolate is too hot, too much will run out, and the shell will be too thin.) Flip the mold upside down and let some of the chocolate run out, tapping if necessary. This will form your fillable dome. Scrape the surface clean once more, and refrigerate the molds for 5-10 minutes.
- While the chocolate is chilling, fill a piping bag with the raspberry jam. Pipe jam into the chocolate molds about ¾ of the way to the top. Pour the remaining chocolate on top of the jam. Use your bench scraper to smooth over the surface, and add more chocolate if needed so that all molds are filled to the top. Give the mold a tap to distribute evenly and let set slightly for 3-5 minutes, then use the bench scraper to scrape off excess so that the bottoms are flat. Place in the refrigerator for 5-10 minutes more.
- Gently twist the mold to loosen, then turn upside down and smack on one side to release. If any are stuck, return to the refrigerator and try again after a few more minutes of chilling.