Category: Chocolate Recipes
Gabriele Riva's Raspberry-Shiso.

Finishing and filling by Gabriele Riva.


Yield: 95 bonbons

Gabriele Riva.


Spray mini log molds with a tone of red cocoa butter and touch of silver. Make thin shells with Lactée Supérieure Milk Chocolate.


1. Bring raspberry purée, inverted sugar and fresh butter to 113°F (45°C), then add shiso leaves. Cover with plastic wrap and let infuse for 30 minutes. 

2. Strain the infused raspberry purée and set aside. Melt Lactée Supérieure Milk Chocolate, add the raspberry infusion and blend to create a perfect emulsion. Add the fine sea salt and the Sosa raspberry extract. Let cool, then pipe into Cacao Barry mini log shells previously made with tempered Lactée Supérieure milk chocolate. Let crystallize for 24 hours.

3. Cover with tempered Lactée Supérieure Milk Chocolate. Unmold.

Quality control: Store at 59°F (15°C) and 50% humidity.


Click here to read more about this and related recipes in the article "Chocolate Therapy."