Make your Valentine blush with these pink diamond chocolates. Made using a white chocolate shell filled with rose and raspberry gel (plus a pistachio crunch), the sweetness from the chocolate and the tartness of the raspberry creates the perfect flavour combination in every single mouthful.
Shell
IngredientsChocolate World diamond mould |
MethodPolish the mould. Spray the mould entirely with tempered pink cocoa butter and allow to set. Temper the white chocolate and mould the shell. |
Rose and raspberry gel
Ingredients200g Leonce Blanc raspberry puree 100g Stock syrup 5 drops Sosa rose aroma |
MethodMix all ingredients together with hand blender and blend until a smooth consistency is reached. Leave for 30 minutes to hydrate. Blend again to achieve final consistency and gloss. |
Pistachio crunch
Ingredients |
MethodTemper the white chocolate. Combine all other ingredients. Place mixture into a piping bag for assembly. |
Assembly
|
Once shell has been cast and set, pipe a small amount of the rose gel into the bottom of the cavity. Pipe on top the pistachio crunch taking care not to go over the top of the mould. Cap chocolates. Pipe a small dot of chocolate to the top and place the lid on the diamond. |
