With a little time and effort, you can make these chocolatier-quality candies.
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INGREDIENTS
11 oz (312 g) chocolate.
1/2 cup (60-70g) raspberries (fresh or frozen)
1 tbsp sugar
1 tbsp water
2 tbsp heavy cream
3.5 oz (100g) white baking chips
DIRECTIONS
Put one or more transfer sheets into the mold, making sure the cocoa butter pattern is facing down, then add the metal sheet.
Melt the wafers or temper the chocolate.
Pour the chocolate into the mold, tap the mold to release any air bubbles inside, then turn the mold upside down and drain the chocolate, leaving just enough to cover the sides of the mold.
Tidy up the mold with a scraper or spatula and set it aside.
Place the raspberries, sugar, and water into a small saucepan and bring it to a boil.
After about 2 minutes, remove it from the heat, strain out the seeds, and set it aside.
Put the heavy cream in a small saucepan and bring it to a boil.
Pour it over the baking chips and stir until the chips are melted.
Add the raspberry puree, mix it thoroughly, and let it cool to room temperature.
Once the chocolate has set and the filling is cool, use a spoon or a piping bag to add the filling to the chocolate shells. Be sure to keep the filling below the top of the mold.
Remelt the chocolate you drained from the mold and cover the filling, going all the way to the top of each mold cavity.
Tidy up your mold.
Let the chocolate set, then remove the metal sheet and transfer sheet(s), then remove the candies from the mold.
