Raspberry Chambord Jelly Chocolates

These Chambord and raspberry jelly filled chocolates would make a lovely home made gift for someone special. They are quick and easy to make in the Tefal Cuisine Companion, most of the time taken is waiting for things to set. It is important to use a good quality chocolate with a high cocoa butter content to get the best results. Makes 45.

Note: Freeze your chocolate moulds overnight.
Note: I used 45% cocoa chocolate. 70% cocoa would work well too and make them a little less sweet.
Note: Tempered chocolate starts to set at room temperature so you must work quickly. You can gently reheat your chocolate if needed.
Things you will need: 3 (15 hole) silicone chocolate moulds, large plate, large metal spatula and 2 small squeeze sauce bottles or small jugs with a lip for pouring.

Chambord Raspberry Filling

4 Gelatine Leaves
200 gms frozen Raspberries
85 gms Water
85 gms  Chambord Liqueur
60 gms Caster Sugar

Place gelatine leaves in water to soak.

Insert Ultrablade. Stopper out.
Add frozen raspberries, water, Chambord and caster sugar
Sp3:70deg:2mins or until sugar has dissolved.
Sp3:95deg:3min 30sec.
Squeeze excess water from gelatine leaves and add to bowl with raspberry mixture.
Sp4:50sec.
Strain mixture to remove seeds through fine mesh sieve into heatproof jug.
Leave until room temperature. Do not refrigerate.

Tempered Chocolate 

400 gms good quality Chocolate broken into squares divided 

Insert Stirring Blade. Stopper out.

Add 280 gms chocolate.

Sp3:60deg:4 to 5 mins or until melted.

Add remainder 120 gms chocolate.

Sp5:2min 30sec only. Remove any chocolate that hasn't melted.
Have a large plate ready to catch the excess chocolate and a large metal spatula
Pour the tempered chocolate into a small squeeze bottle or small jug with a pouring lip and slightly overfill each hole in your chilled mould.
Once filled hold the mould about 15cm over the large plate, turn upside down for 20 seconds to let the excess chocolate pour out. Turn upright and run a metal spatula over the top of the mould to remove any excess chocolate sitting on the top. Place the excess chocolate back into the squeeze bottle. Repeat with remaining moulds.
Refrigerate the filled moulds until chocolate has set.

The remaining chocolate can now be poured into microwave safe bowl to be melted on gentle heat if necessary to pour over the top of the chocolates after filling has set.

Pour room temperature raspberry filling into squeeze bottle and fill chocolate shells to within 2mm of the top. Refrigerate until set.
Once filling is set, gently melt the remaining chocolate on very low setting in microwave if necessary and pour into squeeze bottle and slightly overfill each filled chocolate. Run a large metal spatula over the top to remove excess chocolate. Refrigerate until set.

Remove chocolates from silicone moulds by gently popping them out.