Antonio Bachour: Chocolate and Raspberry Heart Cookies (Metric)

Valrhona Raspberry Inspiration Ganache

• 285 g Valrhona chocolate Raspberry Inspiration (see Tip)
  oder 285 g ruby chocolate callets or pieces, i.e. Callebaut couverture
• 105 g whipping cream
• 60 g fresh raspberries
• 15 g glucose syrup (see Tip)

Chocolate Pastry Dough

• 340 g all purpose white flour plus extra to dust
• 140 g icing sugar
• 60 g almond flour
• 30 g cocoa powder, unsweetened, Dutch-processed
• ⅛ tsp salt
• 170 g butter, unsalted diced, chilled
• 1 egg, large
• 1 egg yolk from a large egg
• 1 tsp water, cold

Assembly

• sugar sprinkles, coloured (optional)