Chocolate and raspberry cardinal   Print Author: Helen Doyle Serves: 20 Ingredients 3 leaves bronze gelatine 397g Alto el Sol dark chocolate [65% good quality dark chocolate] 2 eggs 2 egg yolks 227g caster sugar 473ml raspberry puree 650ml whipping cream Chocolate decoration 1kg tempering chocolate 200ml red cocoa butter Chocolate decoration: 1kg tempering chocolate 200ml red cocoa butter Method Place 20 rings (10cmx2.5cm/4”x1”) in the freezer before beginning (use any size ring though this will alter the number of … Continue reading Chocolate and raspberry cardinal