Raspberry Hearts
These chocolates will captivate your taste buds with their velvety texture and a subtle hint of zesty lime, making every bite a memorial experience.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| raspberry puree | 70g |
| Inaya 65% Cacao | 75g |
| Barry chocolate | |
| butter | 20g |
| QS lime zest |
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Heat the chocolate until 40°C.
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Soften the butter with a whisk.
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Heat the raspberry puree until body temperature and gently add this to the chocolate.
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Add the butter and lime zest.
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Use a hand blender to make an emulsion.
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Pour into half spheres of 3cm and freeze.
