Ruby Physalis

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Recipe components

Callebaut® ingredients

Ruby Physalis


Heat to 45°C.

  • 4000g
    sundried physalis

Pour over chocolate. Blow in cold air.
Let crystallise into several layers and repeat.
Heat top layer of crystallised chocolate with heating gun.

  • 500g
    Sosa passion fruit powder