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
Candy thermometer

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)
  • put it into the bowl of a large stand mixer- do not scrape down
  • let it cool to 120° Fahrenheit (49°C)
  • mix the fondant on medium-low speed with the paddle attachment and after about 10 minutes it should have a thick, sticky dough texture
  •  scrape it out of the bowl,
  • shape it into a ball
  • cover it with cling wrap until you’re ready to use it.

Note :

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
  • put the fondant in the top pan of the double boiler,
  • put it over the simmering water and Heat until it is liquid do it until 160° Fahrenheit (71°C).

Note:

If the fondant starts to get too thick put it back over the water bath to warm it.Also 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
  • stir after every 30 seconds
  • add the rest of chocolate
  • stir it in until 90° F (32° C)
  • smear a bit of chocolate onto a piece of parchment(if  it starts to set within a few minutes then it it set)
  • pick up a fondant-covered raspberry with your fingers
  • dip the bottom into the chocolate,
  • let excess drip off,
  • put it back on the baking sheet
  • with a fork or dipping tools  dip the raspberries completely in the chocolate

Store Chocolate-Covered Raspberries in an airtight container in the refrigerator  for 3 days .max

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Chocolate -Covered Raspberry RECIPE

http://www.creativepeoplediy.org/wp-content/uploads/2016/08/chocolate-covered-raspberries-4.jpghttp://www.creativepeoplediy.org/wp-content/uploads/2016/08/chocolate-covered-raspberries-4-150x150.jpgCreative People DiyFood Artcreative,fruit,holidays,recipe,summer 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..."Creativity is intelligence having fun "-Albert  Einstein