Raspberry and chocolate candies photo

Raspberry and chocolate candies

by Gregory Soulavie



  • Raspberry ganache
  • Molding
  • Decoration


Raspberry ganache

  • 260 g raspberry puree
  • 60 g clarified butter
  • 20 g glucose
  • 340 g white chocolate
  • 35 g cocoa butter

Boil the raspberry puree, the clarified butter and the glucose. Pour over white chocolate and cocoa butter previously melted. Emulsify in a blender and set aside. 




  • 1200 g dark chocolate couverture 


  • 120 g red coloured cocoa butter
  • 120 g white coloured cocoa butter

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg