Ruby Waffle

Ingredients	Preparation
100g whole milk	Heat until lukewarm.
40g yeast	Add.
450g flour 180g butter 50g caster sugar	Mix on slow speed.
0.4g salt 0.5g cinnamon powder	Add. Mix until smooth.
80g eggs	Add. Slowly pour in milk-yeast mix.
Pour into bowl and cover with foil. Leave to rest in warm place. Rise for 1 hour. Divide into balls of 30 g. Pre-heat waffle iron. Bake flattened balls until gold. Leave to rest at room temperature.

Ingredients	Preparation
500g water 275g caster sugar 125g rose water 5g lemon juice	Boil to 115°C.
20g gelatin leaves gold 1g red colour liquid	Add. Stir well.
Pour into frame of 1 cm thick and 30 cm x 40 cm. Let cool before cutting into cubes.

Ingredients	Preparation
500g Callebaut - Finest Belgian Ruby Chocolate - RB1	Pre-crystallise at 29°C.
Dip in waffles. Let cool in fridge at 4°C for 1 hour.
50g yellow cocoa butter spray IBC F006775	Pre-crystallise. Spray half of waffle surface.
135g lokum cubes 30g coated raspberry crunches Sosa 30g coated passion fruit crunches Sosa	Decorate.