Our raspberry chocolates start with fresh raspberries.
Cooking the fresh raspberries to make a sauce.
The raspberries are strained and the liquid is reduced.
The raspberry concentrate is added to fresh cream and heated.
The mold is prepared by first making a pattern with dark chocolate using a pastry brush.
The inside of the mold is then coated in white chocolate.
Removing the excess white chocolate from the mold.
Finished white chocolate shells ready for filling.
Filling the white chocolate shells with the chocolate-raspberry ganache.
Filled raspberry molds ready for bottoming.
Creating the bottoms for the raspberry chocolates.
Finished raspberry chocolates in the molds.
Unmolding the raspberry chocolates.
Finished raspberry chocolates.
Raspberry chocolates.
Creating the soft caramel for the passion fruit caramels by adding cream to hot caramel.
Lightly salting the passion fruit caramel.
Filling molds with the soft passion fruit caramel.
Passion fruit caramels.
We also made some passion fruit caramels in little foil cups as an experiment.
Combining carmelized peanuts in a food processor to create sweet crunchy peanut filling.
A taste test of fillings with different degrees of roasting.
The peanut filling is spread into a slab and thinly coated in chocolate to aid dipping (the filling is very soft).
Preparing the dip a peanut piece.
Dipping a peanut chocolate.
Setting a peanut chocolate on waxed paper to dry.
Cutting a transfer sheet. This has a pattern made of cocoa butter which is used to top the peanut chocolates.
Drying peanut chocolates with transfer sheets on top.
Finished peanut chocolates.
Peanut chocolate.
Heating cream and Taiwanese jasmine tea.
Spreading a ganache made with jasmine tea into a slab.
Cut slab of jasmine tea ganache. These squares are dipped to form the final chocolates.
Removing the transfer sheets from the jasmine tea chocolates. They will leave behind the pattern on the top of the chocolate.
Jasmine tea chocolate.
Caramel with roasted almonds.
The caramel was overcooked, so instead of dipping it, we made inverted turtles.
Filling a chocolate base for an inverted turtle.
Almond caramel chocolates.
Finished almond caramel chocolates.
Almond caramel chocolate.
Finished chocolate box.
