Whitechoc Strawb Rasp

White Chocolate with Strawberry & Raspberry

INGREDIENTS

  • 15g (0.52oz) – Chaucer Seedless strawberry powder
  • 20g (0.7oz) – Chaucer Raspberry Granules
  • 500g (17.63oz) - White Chocolate - Tempered - 100g (3.5oz) needed per recipe volume

OTHER INGREDIENT SUGGESTIONS

Why not replace Strawberries and Raspberries for Mango, Passion Fruit & Lime for an exotic and zesty twist.

Vegetable:

Beetroot

Fruit:

Blueberry

Blackberry

Cranberry

Sour Cherry

Mango

Peach

Apricot

Orange

Clementine

Lime

Passion Fruit

Baked:

Waffle

Doughnut

Gingerbread Sprinkle

METHOD

  • 1 Prepare the 500g (17.63oz) of white chocolate by melting and tempering the chocolate ready to work with
  • 2 Prepare the moulds by polishing each cavity thoroughly. Sprinkle the raspberry granules across the bottom of the mould
  • 3 Prepare the tempered chocolate and mix in the strawberry powder
  • 4 Top with fragments layer with the prepared, tempered white chocolate, filling the mould
  • 5 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.

BENEFITS OF USING CHAUCER PRODUCTS

  • Raspberry & Strawberry infuse the white chocolate with a naturally occurring authentic flavour and the striking vibrant contrast in colour between the raspberry, strawberry & white chocolate
  • Ease of use and long ambient shelf life make this recipe easy and practical with a no fuss no mess approach
  • Especially for chocolatiers as 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

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