Recently I set up my mind on making homemade Raspberry Chocolate Molded Candies. Of course there are a lot of varieties on stores already, but the idea of making my own, using your favorite ingredients and different fillings, textures and various flavor combinations convinced me to really give it a try. This is my first attempt of making chocolate candies using chocolate molds.
I’ve been reading about the importance of tempering the chocolate before using it as it has an important role on the final candies. Tempering chocolate means a method of increasing and lowering chocolate temperature to get it ready for either dipping or creating candies.Tempering the chocolate help the candies release out of the molds more easily and have a smooth, glossy look. Also tempered chocolate won’t melt on your fingers as easily as untempered chocolate. It also gives a crisp ‘snap’ to the chocolate when you bite into it.
Once this has been clarified, I started working, and I realized it’s not something you can do in a hurry. Working with chocolate means patience, and time. You have to make sure you have both before trying to work with chocolate.
I was really pleased of these chocolate raspberry molded candies look, what I wanted to achieve was some dark chocolate coated candies with raspberry marbled white chocolate ganache filling and some cocoa nibs for a bit of crispy texture. And it seems I succeeded.
The filling turned exactly as I imagined. I was afraid that raspberry puree will combine too much with the white ganache and make a pink filling, and didn’t want that this time. I love the marbled effect inside. The flavor combination I used is definitely AWESOME, raspberries goes so well with either dark or white chocolate. You can never go wrong using this combination.
I will be making these candies again soon, no doubt about that.
Homemade Marzipan Candies
White Chocolate and Coconut Truffles
Chocolate Cake Balls
Recipe slightly adapted after dailydelicious
Raspberry Chocolate Molded Candies
- 7 oz (200g) dark chocolate (55%-70%)
- 1/2 cup (60-70g) raspberries (fresh or frozen)
- 1 tbsp sugar
- 1 tbsp water
White Chocolate Ganache
- 2 tbsp (30 g) heavy cream
- 3.5 oz (100g) white chocolate
- 1 ½ tsp cocoa nibs
- Prepare the raspberry filling. Place raspberries, sugar and water into a small saucepan and bring to a boil. Cook for 1 to 2 minutes and remove from heat. Sieve to remove the seeds. Set aside.
- Prepare the white chocolate ganache. Put the heavy cream in a small sauce pan and bring to boil. Pour over the chocolate and stir until the chocolate melts. If it doesn't melt completely just place it over a low source of heat (like placing over simmering water for a minute while stirring until completely melt).
- Add cocoa nibs and stir to combine. At the end add raspberry puree and gently give few stirs to create a marbled effect and stop. Set aside until you prepare the chocolate shells.
- Tempering chocolate for the candy shells. Divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-45C), then take the bowl out of the heat. Gradually add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth and reaches 88-90 degrees F (30-31 C). This could take anywhere from 10 to 15 minutes. The chocolate is now ready to use (if the chocolate cools below below 84°F (29C), heat it again over simmering water until reaches no more than 88-90 degrees F (30-31 C).
- Pour the chocolate into the chocolate molds, rotate to cover all the molds. Tap the mold to release any air bubbles inside. Turn the mold upside down,over the chocolate bowl, to release the chocolate, and create the shells. Scrape off the excess using a pastry scraper. Let the chocolate cool before adding the filling. (you can put the mold in the refrigerator for 20 minutes to speed up the process).
- When the chocolate is harden add the filling into the chocolate shells.
- Cover with chocolate and scrape off the excess using a pastry scraper. Let to cool, again you can place them in the refrigerator for 20 minutes to speed the process.
- Remove the candies from the molds and serve 🙂
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Whoa! These are just stunning! My favorite chocolate pairing is raspberries! These almost look too pretty to eat…. almost 😉
Your chocolates look perfect—you’ve definitely mastered tempering! And that filling is gorgeous, too!!!
Ella, these chocolates are *gorgeous*! They seriously look like they came out of a fine chocolate shop and you’ve totally humbled me! On the other hand, I am not so humbled that I won’t let you send me two dozen! That creamy center is making my mouth water – so I need these soon! Hahahaha! xoxo
Oh these are adorable and I be they taste heavenly. So shiny and inviting!!
Homemade molded candy- they look delicious! Would love to try them! Great for Valentine’s day!
I absolutely love making candy, and these are stunning. They make me want to head to the kitchen.
wow, stunning stuffed molded candy!!!
my nieces and my girlfriend gonna love this for sure..
I never have made my own molten candies before. I have to try this recipe out – these raspberry chocolate candies just look so incredibly delicious and perfect for Valentines too!
Raspberry and chocolate is my all-time favorite flavor combination! These look like absolute perfection and I can’t wait to make them. Thanks for sharing!
These look absolutely wonderful! I definitely need to try making my own chocolates.
I love these! Making chocolates is one of my favourite things to do. This gorgeous raspberry filling looks delicious!
Wow! These are just the prettiest little things I’ve ever laid eyes on! And the flavors sound truly incredible! I can see how much love went into the candies and the post. Beautifully done!
i just love the chocolate, thanks for this post.
These look wonderful! Would you have to refrigerate the candy because of the fresh raspberries?
Thank you for sharing. These look delicious, and I can not wait to make them this holiday season.
Measurements are way off!! Not even close to correct and that’s unfortunate and has wasted a lot of time and money on good ingredients
I made these and I’m quite proud of myself, they look exactly like the picture on the outside lol… not sure exactly where I went wrong on the filling but never the less they’re delicious and taste like a chocolate covered cherrie! I can’t wait to make more of your candy I’m making the white chocolate coconut truffles today thanks so much and sorry for giving you a hard time in my earlier reviews I really didn’t think they would turn out as well as they did !
I must be doing something wrong. My ganache is loose and it looks like I have more raspberry purée than what your picture shows.