Ingredients and Supplies
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 1 pound Callebaut Semi Sweet Chocolate
- 1 tablespoon Invert Sugar*
- 1 tablespoon butter, softened
- 1/3 cup Raspberry Icing Fruit
- 1 pound Cocoa Dark Candy Coating
Prepare a 9" x 9" pan, lining it with parchment paper.
In a heavy sauce pan, bring cream and corn syrup to a boil. Add butter and invert sugar. Cool to at least 98º. Melt chocolate. Blend chocolate and cream mixture with a whisk until smooth consistency is reached. Spread the mixture into prepared pan, keeping the top as smooth as possible. Chill in refrigerator until firm. Remove from pan, spread thin layer of Raspberry Icing Fruit over chocolate layer, allowing to chill again. Once all ingredients are set and chilled, using a sharp knife, cut layered ganache into squares. Melt candy coating and using a dipping tool, dip ganache, keeping the icing fruit side up. Place dipped pieces on parchment paper or silicone mat until set.
*Invert Sugar is granulated sugar in liquid form. It improves the quality and preserving qualities in candy, providing a smoother texture and better shelf life. In cookie recipes, substitute part of sugar for invert sugar for softer cookies. Tends to give candies and baked goods a longer shelf life and improves flavors and aromas.