Recipe suggestion : raspberry heart (for about 2 layers of 112 pieces )
120 g cream
40 g glucose
400 g chocolate, white
60 g raspberry powder
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix raspberry powder in. Then mix in the softened butter in. Cool the mass and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and raspberry powder. Or the filled shells just leave by the beautiful design so.