Franui Chocolate Bar
Whole raspberries in white and milk chocolate
Hello chocolate lovers,
this week there's a recipe that will have you melting, guaranteed!
Inspired by the famous Franui raspberry pralines, this chocolate bar combines the intensity of chocolate with the fruity freshness of whole raspberries. Simply irresistible!
Perfect as a gift or to treat yourself. The bar is not only beautiful but also deliciously good, and it disappears just as quickly as it is made.
Take a look at the recipe in the video too. Let's go!
The recipe in the video
0:32 minIngredients
Step by Step
Chocolate bar
Place the raspberries in the mold
Take the Dubai Bar silicone mold and spread 80 g whole raspberries in it.
Dubai Bar Schokoladentafel Silikonform - Silikomart
Temper the chocolate
Temper 90 g white chocolate and 90 g milk chocolate separately. We explain exactly how to do this step by step in our guide How to temper chocolate properly. Tempered chocolate becomes beautifully glossy and snappy.
Once both chocolates are tempered, fill them into two separate piping bags.
Weisse Schokolade zum Schmelzen
Milchschokolade zum Schmelzen
Infrared thermometer
Disposable piping bag - 41cm - 24pcs
White chocolate
Pipe the white chocolate between the raspberries first, then gently tap the mold on the work surface.
White chocolate for melting
Adding milk chocolate
Now pipe the milk chocolate over the white chocolate and between the raspberries. Tap the mold on the work surface once more so the chocolate spreads evenly.
Milk chocolate for melting
Chilling and demolding
Place the mold in the fridge for 15 minutes so the chocolate sets. Once it has firmed up well, carefully remove the bar from the mold.
Tadaa! Your super delicious Franui chocolate bar is ready.
Dubai Bar chocolate bar silicone mold - Silikomart
Franui Chocolate bar
Ingredients
For 1 bar (Dubai bar mould)
Preparation
- Mould: Distribute 80 g whole raspberries in the Dubai bar mould.
- Chocolate: Temper 90 g white and 90 g milk chocolate separately, then fill each into a piping bag.
- Filling: First pipe the white chocolate between the raspberries and tap the mould; then pipe the milk chocolate on top and tap again.
- Chilling: Place in the fridge for 15 min., then carefully unmould.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Ingredients
White chocolate for melting
Milk chocolate for melting
Accessories
Dubai Bar chocolate bar silicone mold - Silikomart
Disposable piping bag - 41cm - 24 pcs
Infrared thermometer
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
Tapping the mold after each layer of chocolate ensures the chocolate flows into all the gaps between the raspberries and no air bubbles remain.
A thermometer makes tempering most reliable. This gives the bar a glossy finish, a nice snap when broken, and makes it easy to release from the mold.
If you enjoy treats like these, take a look at our chocolate pistachio bar in the video.
Frequently asked questions
Well wrapped in the fridge for up to 3 days. Because of the fresh raspberries, you should not keep it any longer.
Yes, it's worth it: tempered chocolate becomes glossy and crisp. Our guide How to temper chocolate properly shows you how.
Print recipe
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