Raspberry Choco Fresh Truffle

- Boil raspberry puree, water and sugar together until dissolved and warm up 60°C 

- Add the soaked gelatine with cold water to the above mixture and stir to melt evenly 

- When the mixture cools below 40°C, add the wine 

- Pour mixture into a small tray, refrigerate below 5°C 

- Wait for the mixture to solidify, take it out and cut it into small pieces. Use cling film to cover product, store in refrigerator below 5°C

- Melt whipping cream, chocolate and cocoa butter over low heat, stirring - Stir until the mixture dissolves and blends together 

- Turn off the heat, let it cool to 40°C, then add the hazelnut butter and unsalted butter, Use a hand blender to grind finely

- Inject Ganache portion into 1/2 cocosphere tablet (about 4 gr) 

- Take the raspberry filling (prepared) and fill ganache full the tablet 

- Melt the chocolate and fill the bottom of the cocosphere 

- Put in the fridge for 10 minutes and wait for the chocolate to dry and peel off the mold 

- Dipping truffer in melting chocolate and rolling on Snow sugar and raspberry powder mixture