Framboise Miel: Raspberry and Honey Bonbons with Ruby Chocolate Shells
Raspberry fruit jellies and honey ganache in ruby chocolate shells—an elegant and flavorful bonbon combining natural fruit and floral sweetness.These stunning Framboise Miel bonbons combine the sweet-tart burst of raspberry pâte de fruit with the creamy richness of a honey-infused white chocolate ganache. Wrapped in beautifully tempered ruby chocolate shells and accented with a red shimmer, they’re not only a visual showstopper but also a symphony of flavors. Ideal for spring and holiday gift boxes or as a luxurious treat for yourself. The honey used—light and fragrant—adds depth and balance to the natural acidity of the berries. Follow the steps below to create these artisan-level confections in your own kitchen.
Ingredients
Raspberry Fruit Jelly (Pâte de Fruit)
- 720 g raspberry purée preferably from Brittany
- 166 g granulated sugar
- 18 g yellow ribbon pectin
- 98 g inverted sugar or trimoline
- 227 g clear honey e.g., MY brand
- 432 g trehalose
- 5.4 g citric acid
- 5.4 g hot water
Honey Ganache
- 365 g white chocolate 34%
- 142 g heavy cream 35% fat
- 100 g clear honey e.g., MY brand
- 12.5 g vodka
Molding & Decoration
- Ruby chocolate – as needed
- Red luster dust – as needed
- Neutral alcohol like Pastisery Spray or Alcool Power – as needed
Instructions
🟠 Raspberry Fruit Jelly:
- Heat & Bloom: Warm the raspberry purée to 60°C. Combine granulated sugar and pectin, then whisk them into the purée. Bring to a boil and reduce heat.
- Cook & Combine: Add the inverted sugar, honey, and trehalose. Cook while stirring occasionally until the mixture reaches 68° Brix.
- Finish: Dissolve the citric acid in hot water and stir it into the mixture.
- Set: Pour the mixture into a 30×30 cm frame (stacked to 1 cm height) lined with a silicone mat. Let it set at room temperature until firm.
- Blend: Once set, remove the frame and process the jelly in a food processor until smooth and paste-like.
🟡 Honey Ganache:
- Boil: Heat the cream and honey together until just boiling.
- Emulsify: Pour the hot mixture over the white chocolate and emulsify with a stick blender.
- Finish: Add the vodka and blend again until smooth. Cool to 30°C before use.
🟣 Molding & Assembly:
- Decorate Molds: Mix red luster dust with alcohol and use a brush to decorate your molds. Let dry completely.
- Mold Shells: Temper the ruby chocolate and use it to mold the bonbon shells.
- Fill: Once the shells have set, fill each one ⅔ full with the raspberry paste, then top with the cooled honey ganache until just below the rim.
- Seal: Cap the bonbons with tempered ruby chocolate and allow them to crystallize for 24 hours before unmolding.
