Dark Chocolate, Raspberry & Brioche

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Other ingredients suggestions

20g (0.7oz) – Chaucer Raspberry granules
20g (0.7oz) – Chaucer Brioche Crumb
500g (17.63oz) – 72% Dark Chocolate – Tempered – 100g (3.52oz) needed per recipe volume

Why not try replacing Raspberry for Beetroot and Sour Cherry Pieces for an interesting savoury and sour twist.

Vegetable:

Beetroot

Fruit:

Strawberry

Blueberry

Blackberry

Cranberry

Sour Cherry

Orange

Lime

Lemon

Blackcurrant

Baked:

Waffle

Gingerbread

1
Prepare the 500g (17.63oz) of dark chocolate by melting and tempering the chocolate ready to work with
2
Prepare the moulds by polishing each cavity thoroughly. Sprinkle the raspberry granules and brioche fragments across the bottom of the mould
3
Top the raspberry and brioche layer with the prepared, tempered dark chocolate, filling the mould
4
Gently tap the mould to bring any air bubbles to the surface. Allow the chocolate to form crystals on the top before putting in the fridge to fully set for about 30 minutes before tapping the chocolates out of the moulds

Notes:

* Recipe volumes are on the basis of a 155mmx75mmx9mm mould.

* Moulds with flat segments are preferable to showcase the ingredients on the front face of the bar.

Raspberry & Brioche infuse the dark chocolate with a naturally occurring authentic flavour and the striking vibrant contrast in colour between the raspberry & brioche
Ingredients offer a crisp texture which melts in the mouth
Ease of use and long ambient shelf life make this recipe easy and practical with a no fuss no mess approach
Especially for chocolatiers; our ingredients contain no additional water which makes adding to recipes simple and easy
No artificial colours or additives
Less waste
No knives required
Small quantities – big impact – low density therefore low inclusion %
Holds shape