Chocolate candies "Hearts with raspberries"

Ingredients:

• 2 cups raspberry puree
• 430 g finely chopped milk chocolate
• 1.5 tbsp (20 g) butter
• 1 tbsp raspberry-flavored alcohol
• 1/4 cup corn syrup
• Dry food coloring, optional
• 450 gr. tempered white chocolate

Preparation:

1. Prepare the filling: Place fresh raspberry puree in a saucepan and bring to a boil. Pour the hot berry puree over the chopped milk chocolate. The hot puree should melt the milk chocolate. Whisk the chocolate and berry puree together. Add the butter and continue whisking. Add the alcohol and corn syrup, stirring constantly. Mix until completely combined; there should be no lumps. Cool. The temperature of the mixture should be below 88°F (31°C), otherwise it will melt the chocolate poured into the mold.
2. Color the shapes: Place a few drops of food coloring in the spray bottle and spray the coloring into the empty molds. This will add color to the finished candies. Spray the coloring into all the molds you have.
3. Pour the chocolate into the molds: Using a ladle, fill the mold with white chocolate. Pour the filled chocolate back into the bowl with the chocolate. The inside of each cavity should be evenly coated with chocolate. Scrape the edges of the mold with a spatula and turn it upside down onto a wire rack set on a baking sheet. After the chocolate begins to harden, about 5 minutes, scrape it off the mold again with a spatula. As the chocolate hardens, it will shrink and come away from the mold. Scrape the edges to prevent it from sticking and cracking as it shrinks. You can refrigerate the mold for a few minutes to help the chocolate harden. Repeat filling all the molds.
4. Place the raspberry ganache in a piping bag and pipe it into the chocolate-filled molds. Leave enough space for the chocolate layer to cover the mold. Refrigerate for a couple of hours or overnight. To cover the bottom of each cavity, spread the tempered white chocolate with an offset spatula. Scrape off any excess chocolate and let the candies harden. You can refrigerate them for 15 minutes. Once the chocolate has hardened, invert the mold onto a clean, dry surface. You may need to tap the mold gently to help the candies release.