1. Heat at 40°c the raspberry fruit puree
2. Mix the sugar with the corn starch.
3. Mix with the fruit puree and bring it to boil.
4. Add the cocoa butter and mix well.
5. Let it cool down to 4°C before using it.

1. Heat fruit puree with the glucose and honey at 85°C.
2. Pour over the Ruby Chocolate and mix well using a hand blender.
3. Add the Mascarpone and mix well.

1. Melt the cocoa butter, the chocolate and the power flower.
2. Tempere the mix before using.