Rum Raisins Chocolate Bonbons: My love in one BITE!

Rum, raisins and chocolate, ^^ it’s one of my favorite combination.

Today, I put them into chocolate bonbons, with only one bite, all the flavors will be united in my mouth, hehe.
I really love playing with chocolate, and I can eat a lot of it, actually I can’t live without it ^^. After counting the chocolate that I have, I realize that I have 10kg of it ^^”, but it’s not last long, using it everyday and I have to order it again, haha.
My nephew love these Rum Raisins Chocolate Bonbons very much, and he ate almost half of them. Because the sweetness of the raisins and a lot of rum inside I have to give you a word of warning, it can make you drunk if you eat a lot of it, and yes, my nephew end up felt a little drunk, haha.
Anyway, if you don’t have to do anything, eat these little treats after dinner with someone you love, and you will go to bed with a sweet dream ^^.

Rum Raisins Chocolate Bonbons

Makes 15 pieces

Rum soaked raisins

…………………………………. Natural Green raisins

…………………………………. Dark rum (I use Myer’s Rum)

Rum Ganache

50g …………………………… Dark chocolate (68% cocoa mass)

25g …………………………… Dark chocolate (50% cocoa mass)

50g …………………………… Whipping cream

5ml …………………………. Dark rum (I use Myer’s Rum)

Shell

200g …………………………. Dark chocolate (50% cocoa mass) chopped finely

Put the raisins in a small cup and pour enough of the Rum until cover all the raisins.
Let it soak for 12 or overnight.

Make the ganache:

Bring the cream to boil over low heat, when it becomes boil take of the heat and pour the chocolate into the pan.

Stir until melt, and pour the Rum into the ganache.

Let the mixture cool to room temperature and put in the piping bag.

Tempering the chocolate for making shell:

Boil a pan of water, then let it cool to 60-65°C
Put 140g of the chocolate in a bowl and place the bowl over the hot water (don’t let the water touch the bowl), stir until the chocolate melt and the temperature of the chocolate is 40°C

Take the bowl off the pan and put 60g of chocolate (a little at a time, you might not use all the chocolate) into the bowl and stir until all of them melt, the temperature should be about 28°C. (If the chocolate won’t melt completely, use a hair dryer to melt it).
Place the bowl back over the hot water pan again and stir until the temperature is 31°C. Keep the chocolate at this temperature, the chocolate is ready to use.
Pour the chocolate into the mold, rotate to cover all the molds. Tap the mold to release the air that trapped inside.

Turn the mold upside down, to release the chocolate.

Let the chocolate cool, (you can put the mold in the refrigerator for 20 minutes to speed up the process).

You can see how to do it here.

When the chocolate is harden pipe the Rum ganache into the chocolate shells, and put one or two pieces of the raisins over the ganache. Pipe the ganache over the raisins again.

Cover with another layer of the chocolate. Then let the chocolate cool, (you can put the mold in the refrigerator for 20 minutes to speed up the process).

Softly push the mold, the chocolate is now ready to serve.

Rum Raisins Chocolate Bonbons: My love in one BITE!