Every layer in these raspberry enrobed bonbons becomes an ode to the floral taste of this delicate fruit.
They are filled with an indulgent first layer of VALRHONA Bahibé 46% Milk Chocolate, VALRHONA Caraïbe 66% Dark Chocolate, and raspberry ganache that stands out for its richness.
But there is also a tangy raspberry pâte de fruit that explores the fresh notes of this berry, and creates a beautiful contrast with the milk and dark chocolate ganache.
The class includes the decoration and chablonage of these raspberry bonbons, two crucial techniques you can implement in all your coated chocolate pieces.
Discover Chef Michael Recchiuti’s raspberry enrobed bonbons today!



