Chocolate -Covered Raspberry
Fresh raspberries, have an amazing sweet-tart flavor, a perfectly juicy texture, and are dying to dive in fondant and smothered with semi-sweet chocolate. Let’s see how to do it:
For the Raspberries:
60 large ripe raspberries (from about 12 oz)
1 1/2 lbs semi-sweet chocolate
2 lbs fondant, recipe follows
Pink food coloring, optional
Raspberry Flavoring, optional
Chocolate thermometer, for tempering, optional but recommended
For the Fondant:
1/2 cup (4 oz) water
1/2 cup (5 1/2 oz) light corn syrup
4 cups (1 lb 12 oz) granulated sugar
To Make the Fondant:
In a 4-quart saucepan, add the water, corn syrup, and granulated sugar.
Stir then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals .When the sugar syrup comes to a boil, insert a candy thermometer.
Cook the syrup, without stirring, until 238° Fahrenheit (114°C) then put it into the bowl of a large stand mixer, but do not scrape down . Let it cool to 120° Fahrenheit (49°C) and then start mixing the fondant on medium-low speed using the paddle attachment and after about 10 minutes it should have a thick, sticky dough texture.
Once the fondant holds its shape, scrape it out of the bowl, shape it into a ball, and cover it with cling wrap until you’re ready to use it.
If the fondant starts to get dry and crumbly when mixing, dust a work surface with powdered sugar and knead the fondant like bread .
To Make the Raspberries:
Cover several baking sheets with parchment or waxed paper.
Fill the bottom pan of a double boiler with water,then place the fondant in the top pan of the double boiler, place it over the simmering water and Heat until it is liquid do it until 160° Fahrenheit (71°C).
If the fondant starts to get too thick, place it back over the water bath to warm it, and add a spoonful or two of water if necessary to thin it .Leave the raspberries at room temperature for 10 minutes.
Microwave the 3/4 chopped chocolate in 30-second intervals, stirring after every 30 seconds.
Add the rest of chocolate and stir it in until 90° F (32° C), test it to see if it’s in temper. Smear a bit of chocolate onto a piece of parchment. If it starts to set within a few minutes, its ok.
When you’re ready to dip, pick up a fondant-covered raspberry with your fingers, and dip the bottom into the chocolate, let excess drip off, then place it back on the baking sheet.
Use a fork or dipping tools to dip the raspberries completely in the chocolate because if any part of the raspberry remains uncovered, the liquefying fondant will leak out.
Store Chocolate-Covered Raspberries in an airtight container in the refrigerator and you can consume them for 3 days of making them.