Ruby bonbons autumn

How about spicing up your autumn bonbon offering with some smashing ruby taste? In this recipe, for the ruby ganache we add raspberry and lemon purees to make the taste and colour stand out. On top, they highlight the fruity and sour taste of this new generation of naturally pink chocolate.
Level:
Medium
Makes:
1200 g / makes 4 moulds of ruby pralines

ruby bonbons autumn

Ingredients: ruby bonbons autumn

  • 4.6 oz
    raspberry puree
  • 0.8 oz
    lemon puree
  • 4.2 oz
    35% cream
  • 2.9 oz
    sorbitol powder
  • 1.9 oz
    dextrose
  • 1.9 oz
    glucose DE 60

Preparation: ruby bonbons autumn

Warm to 35°C.

Ingredients: ruby bonbons autumn

  • 1.5 lb
    CHR-R35RB1
  • 2.2 oz
    dry butter PF28

Preparation: ruby bonbons autumn

Melt to 35°C. Add to previous mixture and emulsify.

Immediately pipe into moulded praline shells. Leave the ganache to crystallise 4 hours at 16°C before closing the shells with tempered ruby chocolate.

Tip

First spray moulds with tempered and coloured cocoa butter to obtain a high gloss.