Randy Makes Raspberry Cream-filled Chocolates

With a little time and effort, you can make these chocolatier-quality candies.
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INGREDIENTS
11 oz (312 g) chocolate.
1/2 cup (60-70g) raspberries (fresh or frozen)
1 tbsp sugar
1 tbsp water
2 tbsp heavy cream
3.5 oz (100g) white baking chips
EQUIPMENT
Transfer Sheets - amazon.com/dp/B01MAYTWSR/ref=cm_sw_r_tw_dp_MQTSDV817QYDRNVRYS0H
Chocolate Mold - www.amazon.com...
DIRECTIONS
Put one or more transfer sheets into the mold, making sure the cocoa butter pattern is facing down, then add the metal sheet.
Melt the wafers or temper the chocolate.
Pour the chocolate into the mold, tap the mold to release any air bubbles inside, then turn the mold upside down and drain the chocolate, leaving just enough to cover the sides of the mold.
Tidy up the mold with a scraper or spatula and set it aside.
Place the raspberries, sugar, and water into a small saucepan and bring it to a boil.
After about 2 minutes, remove it from the heat, strain out the seeds, and set it aside.
Put the heavy cream in a small saucepan and bring it to a boil.
Pour it over the baking chips and stir until the chips are melted.
Add the raspberry puree, mix it thoroughly, and let it cool to room temperature.
Once the chocolate has set and the filling is cool, use a spoon or a piping bag to add the filling to the chocolate shells. Be sure to keep the filling below the top of the mold.
Remelt the chocolate you drained from the mold and cover the filling, going all the way to the top of each mold cavity.
Tidy up your mold.
Let the chocolate set, then remove the metal sheet and transfer sheet(s), then remove the candies from the mold.
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You can check out his portfolio at www.mrgibbygib...
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[@NeboAllen]

I learned something new about transfer sheets, how cool! 😎

[@RandyMakesCandy]

They *are* pretty dang cool. 😊

[@moeoverthere3640]

Love your energy and explanations, subbing for more! Thanks for sharing they look delish

[@RandyMakesCandy]

Welcome, compadre, and thank you so much! I appreciate your kind words. 😊

[@gailbenjamin3274]

I have seen these transfer sheets before. Thank you for your lesson Randy. This completely inspired me to try this. I’ve been wanting to invest in a polycarbonate mold and you just showed me the one I want.

[@RandyMakesCandy]

That's awesome, Gail, thank you! I hope you try it and share your results. Good luck! 😊

[@saraqp8307]

Thank you so much I really liked the video and your simple explanation. Now I’m ready to do mine!

[@RandyMakesCandy]

Yay! Please let me know how they turn out. And if you have questions along the way, I'm here for you. 😊

[@Taffy2727]

Randy, please make See's milk chocolate Mayfair and Rum Raisin and Mocha with chocolate sprinkles candies. These three candies are my family's favorites. Thank you!

[@RandyMakesCandy]

Thanks for the suggestions! I'll see what I can do. 😊

[@timsmidt]

As always, mouth watering entertainment with a smile. Thanks again Chef Randy. Do you sprinkle cocoa powder by having it fall from your fingers, and cascading off of your elbow? 😎

[@RandyMakesCandy]

The answer to that question can be found in the blooper reel of the Snickerdoodle Truffles episode. 😉

[@RandyMakesCandy]

And thank you for your kind words. 😊

[@Aestheticworldofrudrakshi]

Very nice sir

[@RandyMakesCandy]

Thanks, compadre! 😊

[@Imnotemoiswearonmymcrposter]

This looks like a really great recipe but do you think it would work with silicone molds?

[@RandyMakesCandy]

It would 100% work with silicone molds. The differences would be that candy from silicone molds is less glossy than candy from polycarbonate molds, and you'd have to cut the transfer paper to fit your mold cavities.

[@Imnotemoiswearonmymcrposter]

@@RandyMakesCandy thank you so much! The filling sounded perfect but I only have silicon molds. I’m definitely going to try it soon.

[@RandyMakesCandy]

Best of luck, compadre! I'd love to hear how they turn out.

[@AaronsPastries]

Tasty

[@RandyMakesCandy]

Thanks!

[@offthebeatenpath5160]

How could you alter this recipe to make Dark chocolate orange creams?

[@RandyMakesCandy]

Orange creams are on my to-do list. Since you asked, I'll bump them closer to the top. 😊

[@offthebeatenpath5160]

@@RandyMakesCandy awesome! Can you also make Brachs jelly nougat candy but with real nougat not marshmallow like everybody else? Thank you in advance

[@RandyMakesCandy]

Hmmm...let me look into that. If it's feasible, I'll put it on the list. Thank you for the suggestions!

[@jw77019]

You can learn to temper your chocolate. There are plenty of videos on it. Chips don’t temper. They are designed to hold their shape.

[@RandyMakesCandy]

Thanks, compadre! I actually have a couple of videos on tempering chocolate. Sometimes I use Callebaut chocolate and temper, sometimes I get lazy and use compound chocolate. 😊

[@richardleecortopassi1039]

I Know You, and your middle name . . . . it's not Danger . . .

[@RandyMakesCandy]

😂

[@chaosjihad6217]

If only they had known you were going to one day run them out of business by giving away their trade secrets.....

[@RandyMakesCandy]

Industrial espionage is such a harsh term, don't you think? 😊