What sort of raspberry jelly is typically found in chocolates?
All the raspberry jelly filled chocolates I’ve eaten have a certain quality to them that is unlike the jarred jelly I’ve come across. I am wondering if this is due to its encasement in chocolate, or if there is some secret raspberry jelly specifically intentioned for chocolates of which I am not privy.
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I think it’s an industry secret. I’ve tried looking it up, but with no luck. The closest I can get is cream filled chocolates, like the method described here. Or, products you can order like these.
My all-time favorite raspberry filling comes from DeBrand Fine Chocolates. Everything is hand made and to die for. They describe their raspberry filling as a combination of raspberry cream and tart raspberry juice. If you visit this page and click on the picture of the Raspberries and Cream chocolate, you’ll see what the filling looks like as well as a description. If you’re going to experiment with making your own, maybe this will inspire you. If you can (I know it’s a bit pricey, especially with the shipping) order some so you can taste, feel, and look at the filling up close. At the very least, it will give you a great excuse to eat some incredible chocolate!
I think jelly filled chocolates are disgusting, not to be confused with the creams that can be ok. I have always wondered if anyone really eats them. You make a good point though, the jelly is different than normal store bought jelly. I think the trick is the raspberry puree or raspberries being boiled down, and then also adding gelatin to the mixture. I have seen recipes with Jello and real raspberries, so it must be the gelatin? I think? I am no expert on the topic though.
They don’t actually contain real raspberries. It’s completely different to what Americans call jelly. The inside is mostly glucose syrup, with gelatin and flavour and other things, I work in a sweets shop so I can get the ingredients off the box if you can’t find them online.
It’s often the kind of confection the French call a “pâte de fruits”. These are more tart and more firmly gelled than a jelly you’d spread on toast. The gelling agent is pectin, a protein extracted from fruit, not gelatin (pâte de fruits recipes for home cooks often use gelatine because it’s easier, but the pros always use pectin). The pectin gives it its characteristic mouth feel. The tartness usually comes from added citric acid.
Here’s a typical recipe (makes one hell of a lot of pâte de fruits):
1000 g raspberry puree
1140 g sugar
200 g corn syrup
15 g citric acid diluted in 15 g. water (or 15 g. lemon juice)
20 g powdered pectin
–>Mix about 100 g. of sugar with the pectin. Whisk them together really well.
–>Heat the puree to 120 degrees. F.
–>Add the pectin/sugar mixture while whisking vigorously. Bring to a boil and let boil one minute.
–>Add the corn syrup and the rest of the sugar. Cook to 223 degrees, F.
–>Stir in the citric acid/water mixture or the lemon juice. Cook one more minute.
I will tell you how this compared to the “jelly” I’m used to shortly :)
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