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Post by andreafbe on Sept 26, 2008 21:36:49 GMT -5
Many years ago for a very limited window of time in the spring I bought fresh raspberries covered in (what I assume was a molded) chocolate. There was a liquid in the center too. I am wondering if anyone has a recipe for these or a suggestion on how to make them. They were always so good and now that I am making chocolates I'd like to try something like this. Any suggestions would be useful. Thanks, Andrea
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Post by Brad on Sept 26, 2008 23:29:01 GMT -5
Hmmm.... Interesting, as raspberries go moldy so quickly. We do a raspberry buttercream center, and have to buy the raspberries fresh the day we make the centers. If they sit in our fridge for a day or two, they're generally no good - even though our fridges are in the safe temperature zone.
Maybe the raspberries are coated in a high sugar fondant of some type??? This may prevent mold growth, and I know the moisture from the raspberry will be absorbed into the fondant and cause it to liquify - similar to chocolate covered cherries.
...just an idea though. Some playing around will definitely be required.
Brad.
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Post by andreafbe on Sept 27, 2008 9:58:33 GMT -5
Yes, I have read about not using raspberries in this manner because they do go moldy so fast. These chocolates were always in a refrigerator case and they only ever had a small amount of them at a time. When they were gone, they were gone. The amazing thing is the fruit inside was always perfect (I never had a moldy one either). Raspberries are so delicate and thinking about it now I just cannot imagine how they did it. I thought about fondant too, but figured it would crush the fruit. Guess I'll have to play around with it...
Thanks, Andrea
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