Nov 13, 2019 Last Updated 6:31 AM, Nov 9, 2017


Gabriele Riva's Raspberry-Shiso.

Finishing and filling by Gabriele Riva.


Yield: 95 bonbons

Gabriele Riva.


  • Red cocoa butter
  • Silver cocoa butter
  • Lactée Supérieure Milk Chocolate

Spray mini log molds with a tone of red cocoa butter and touch of silver. Make thin shells with Lactée Supérieure Milk Chocolate.


  • 7 oz/200 g raspberry purée
  • 2.1 oz/60 g inverted sugar 
  • 2.25 oz/64 g Vermont fresh butter
  • 14 oz/400 g Cacao Barry 38% Lactée Supérieure Milk Chocolate
  • 2.25 oz/20 g fresh Japanese shiso leaves, washed and dried  
  • 0.035 oz/1 g fine sea salt 
  • 2.25 oz/20 g cocoa butter
  • 0.07 oz/2 g raspberry extract (Sosa)  
  • Lactée Supérieure Milk Chocolate

1. Bring raspberry purée, inverted sugar and fresh butter to 113°F (45°C), then add shiso leaves. Cover with plastic wrap and let infuse for 30 minutes. 

2. Strain the infused raspberry purée and set aside. Melt Lactée Supérieure Milk Chocolate, add the raspberry infusion and blend to create a perfect emulsion. Add the fine sea salt and the Sosa raspberry extract. Let cool, then pipe into Cacao Barry mini log shells previously made with tempered Lactée Supérieure milk chocolate. Let crystallize for 24 hours.

3. Cover with tempered Lactée Supérieure Milk Chocolate. Unmold.

Quality control: Store at 59°F (15°C) and 50% humidity.


Click here to read more about this and related recipes in the article "Chocolate Therapy."

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