Raspberry in Peru features a raspberry truffle mass with dark chocolate couverture, blending cream, raspberry puree, and a touch of brandy for a rich, fruity treat.
Raspberry truffle mass ingredients:
Gently heat up cream, sugar, glucose syrup, butter and raspberry puree. Pour over the broken chocolate couverture and dissolve it.
After cooling quickly add the alcohol and mix with a blender until slightly viscous. Apply decoration transfer foil to special molds coated with finest organic dark chocolate couverture Peru 70%. Fill the cooled (< 30°C) truffle mass into the molds (Deco print-System), seal as usual and cool.
The organic cocoa beans used to manufacture our chocolate originate from a small cooperative in the region of Cusco in Peru. This cooperative stands for an ecological and sustainable mode of operation as well as for high competence in cocoa cultivation. The expert knowledge about the systematical fermentation of cocoa ensures highest quality for this remarkable finest cocoa with its fine and distinctive fruity flavor.
