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Brick Red Raspberry Hearts (Jacques Torres) Recipe

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Brick Red Raspberry Hearts (Jacques Torres)
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Ingredients
7
Count
Nutrition
64
Calories
Total time
123
Minutes
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Ingredients:

Directions:

  1. Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity.
  2. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have.
  3. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have.
  4. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
  5. Source:
  6. Heart molds: Beryls
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.41 Kcal (270 kJ)
Calories from fat 22.59 Kcal
% Daily Value*
Total Fat 2.51g 4%
Cholesterol 2.56mg 1%
Sodium 10.54mg 0%
Potassium 27.93mg 1%
Total Carbs 10.09g 3%
Sugars 9.97g 40%
Protein 0.57g 1%
Vitamin C 0.1mg 0%
Calcium 18.6mg 2%
Amount Per 100 g
Calories 94.21 Kcal (394 kJ)
Calories from fat 33.04 Kcal
% Daily Value*
Total Fat 3.67g 4%
Cholesterol 3.75mg 1%
Sodium 15.41mg 0%
Potassium 40.85mg 1%
Total Carbs 14.76g 3%
Sugars 14.59g 40%
Protein 0.84g 1%
Vitamin C 0.1mg 0%
Calcium 27.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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