Heat the cream, milk, freeze dried raspberry and glucose to 80°c and pour over the chocolate. Mix to form a ganache.
When the ganache reaches 36°c add the butter and mix with a stick blender to emulsify.
Pour the ganache into a mold dusted with raspberry powder and chill for minimum of two hours before demolding and cutting into squares.
Dust the top of the squares with more raspberry powder.
Store in the fridge and serve cool.
Welcome to Belcolade
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognise repeat visits and preferences as well as to measure and analyse traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
