Ingredients
1 (12 ounce) bag white chocolate chips or 1 (12 ounce) bag vanilla chips
1 cup blackberry, rinsed, drained and dry
1 cup raspberries, rinsed, drained and dry
10 cupcake liners
Method
Sources
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dataset
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner. Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted). Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries. Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate. Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size). Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.