Ruby Turrón

Level:
Easy
Makes:
10 turrón moulds (10 cm Ø)

Ruby, Rose and Strawberry Gianduja

Ingredients: Ruby, Rose and Strawberry Gianduja

Preparation: Ruby, Rose and Strawberry Gianduja

Melt.

Ingredients: Ruby, Rose and Strawberry Gianduja

  • 7.6 oz
    grape seed oil
  • 5 drop(s)
    essential rose oil

Preparation: Ruby, Rose and Strawberry Gianduja

Mix in.

Pre-crystallise up to 23ºC.

Ingredients: Ruby, Rose and Strawberry Gianduja

  • 2.8 oz
    lyophilised strawberries

Preparation: Ruby, Rose and Strawberry Gianduja

Dice and add.

Measure out 85 g into each of the moulds (previously coated).

Ruby Paint

Ingredients: Ruby Paint

Preparation: Ruby Paint

Melt together.

Ingredients: Ruby Paint

  • 0.1 oz
    red liposoluble colouring powder

Preparation: Ruby Paint

Add and process with blender.

Strain and apply with paint pistol at 40ºC to frozen turrón.

Assembly


1. Temper ruby RB1.
2. Place a piece of crumpled plastic film in centre of mould.
3. Coat bonbon mould with ruby RB1 and leave to crystallise.
4. Measure out gianduja into the mould (without filling it right to the top).
5. Leave to crystallise for about 4 hours at 18-20ºC.
6. Cover turrón with more pre-crystallised ruby RB1.
7. Turn turrón out of mould without removing the plastic film. Place in freezer for about 20 mins.
8. Paint with ruby chocolate paint, creating the velvet effect.
9. Remove very carefully plastic film from turrón and paint area with metallic red copper powder, using a fine paint brush.
10. Keep at 14-15ºC with a humidity of ±70% ERH.