Panagiotis Samaras

Panagiotis Samaras

Ruby Chocolate Rochers

• Good to go
• Quick & easy (production)

Enjoy the flavors of Ruby chocolate along with pistachio and almonds in this rocher

Level:

Easy

Makes:

Approx. 25 pc of 15 g each (8cm x 2 cm)

Shelf life:

6 months

Conservation:

Room temperature

Video:

Demonstration videoRuby Chocolate Rochers

Play video: Demonstration videoRuby Chocolate Rochers

Ruby Chocolate Rochers

Ingredients: Ruby Chocolate Rochers

• 6.0 oz

  Callebaut CHR-R35RB1-554
• 15.4 gr

  Cacao Barry Mycryo
• 2.6 oz

  Pistachio green slivered
• 2.6 oz

  Roasted Almonds Slivered
• 1.1 oz

  IBC raspberry sugar crunch
• 1.6 oz

  Cacao Barry Pailleté Feuilletine™

Preparation: Ruby Chocolate Rochers

• In a bowl melt the chocolate at 33.5 ℃
• Add the sifted Mycryo and mix well using a spatula
• In a bowl mix together the nuts, raspberry crunches and feuilletine
• Mix it a couple of times to distribute the ingredients properly
• Add the ingredients into the chocolate and mix until well coated
• Cast in a silicon snack bar mould (8cm x 2cm)
• Allow it to rest for minimum 3 hours at 18℃
• Unmold and decorate with a small square chocolate piece and a pistachio-slivered green

Tools

• Thermometer
• Microwave
• Bowl (s)
• Silicone mold
• Spatula(s)

Applications

• Enrobed Pralines