Tree Top


Raspberry Chocolate Truffle Berry Bombs



345 g milk chocolate confectioners coating


213 g Tree Top Red Raspberry Variegate

12 g Tree Top Apple Juice Concentrate

271 g sugar

6 g pectin

41 g water

51 g tapioca syrup

6 g citric acid



For the filling, combine 10% of the sugar with the pectin. 

Combine the red raspberry variegate, apple juice concentrate and water in a kettle and bring to a boil. 

Slowly, sprinkle in the pectin/sugar mixture. Heat gently, stirring constantly until the mixture comes back to a boil. 

Add the granulated sugar and tapioca syrup; cook to 225°F and remove from heat and whisk in citric acid.  

Transfer to plastic container and refrigerate until completely cool and set. 

To coat, microwave or melt chocolate confectioners coating over a double boiler until fluid. 

Deposit chocolate into molds, then invert over a bowl and pour out excess, tapping gently. Scrape excess chocolate off with bench scraper. 

Tap the molds gently against a hard surface to remove any air bubbles. Refrigerate immediately for 7 minutes. 

Pipe room temperature filling into chocolate filled molds, leaving 3 mm of headspace. 

Ladle melted chocolate over the mold to cap each piece; remove excess chocolate with a bench scraper. 

Refrigerate the chocolates for 10 minutes, then pop out of molds and package.