Ruby Chocolate & Raspberry Ganache Tablets

Ruby Chocolate & Raspberry Ganache Tablets

  • Quick & easy (production)
Play with Callebaut’s new couverture - Ruby RB1 - to create a Ruby tablet. You will learn how to create a shell with Ruby and how to use Ruby RB1 in a ganache. Ruby RB1 pairs very well with fresh and acidic fruits and it enhances the flavor of raspberry in the ganache. You will also learn how to apply a unique decoration to the tablets using a stencil.
Level:
Medium
Makes:
9
Shelf life:
21 Days
Conservation:
Between 8ºC - 16ºC
Demonstration video<span>Ruby Chocolate & Raspberry Ganache Tablets</span>
Demonstration videoRuby Chocolate & Raspberry Ganache Tablets

Molding

Ingredients

  • Q.S.
    Chr-r35rb1

Preparation

  1. Start by polishing the mold with a soft cloth. It is important to polish well the molds to give the tablet a nice shine once unmolded and to make sure to remove any traces of previous chocolates, fingerprints or dust.
  2. Warm up the ladle with a heat gun to prevent a temperature shock, then check the fluidity of the ruby RB1.
  3. Use the ladle to pour Ruby RB1 onto the molds. Using a palette knife, spread the RB1 to fill the mold evenly and then scrape the excess off the molds. Keep your mold fairly horizontal so that the Ruby RB1 stays in the mold.
  4. Tap the mold well on the table for a few seconds to remove any air bubbles.
  5. Return to the melting kettle, turn the mold upside down and tap using the handle of a spatula to remove all excess of Ruby RB1 leaving a nice coating on the mold, then scrape the underside of the mold with the metal edge.
  6. You can then flip the mold back up and scrape the top of the mold to clean it, as well as the edges.
  7. Tap the mold again on the table and then place it upside down on the parchment paper.
  8. Let the molds set at room temperature until Ruby RB1 fully crystallizes. In between molds, clean well the edges of your scraper and palette knife, you can heat the metal with the heat gun to help in this process.

Tools

  • Scraper
  • Parchment paper
  • Soft cloth
  • Ladle
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Palette knife
  • Cacao Barry polycarbonate tablet mold

Ruby Raspberry Ganache

Ingredients

  • 195 g
    Chr-r35rb1
  • 38 g
    Heavy cream 35%
  • 46 g
    Crème fraiche
  • 93 g
    Raspberry puree
  • 23 g
    Glucose syrup
  • 15 g
    Dextrose
  • 23 g
    Sorbitol
  • 23 g
    Raspberry powder
  • 21 g
    Butter
  • 23 g
    Creme de framboise alcohol

Preparation

  1. Melt Ruby RB1 to 40°C (104°F) and transfer into a tall recipient.
  2. Combine the heavy cream, crème fraiche, raspberry purée, glucose, dextrose, sorbitol, and raspberry powder in a saucepan over a cooktop at medium heat until it dissolves. When adding the raspberry powder, add it slowly and blend it well as not to form any lumps. If you still have lumps you can use a whisk to smoothen the mixture.
  3. Once the raspberry powder is well blended, add the butter. Mix well using a whisk and make sure the butter is melted.
  4. Cool the mixture to 30°C (86°F), you can use a thermometer to check that the mixture is at 30°C (86°F).
  5. Add the mixture to the Ruby RB1 that has been previously melted to 40°C (104°F).
  6. Combine the melted Ruby with the warmed infusion and blend with an immersion blender to emulsify.
  7. With a spatula, scrape to make sure that all the ingredients have been properly blended and combined. The temperature of the ganache should be 30°C (86°F).
  8. Add the crème de framboise alcohol at the end, once the ganache is well blended, in order to preserve the flavor of the alcohol and bring a more pronounced raspberry flavor.
  9. Blend once more using an immersion blender.
  10. Pour the ganache into a piping bag. For ease of use, you can place the piping bag into a tall container, with the edges of the bag over the recipient. This makes it easy for you to pour the ganache into the piping bag.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Bowl(s)
  • Spoon
  • Spatula(s)

Assembly

Ingredients

  • Q.S.
    Chr-r35rb1

Preparation

  1. Take the piping bag with the ganache and cut a small tip to control the flow.
  2. Pipe the raspberry ganache into the prepared mold.
  3. For this mold, a nice and steady left to right movement is ideal to fill the mold evenly. Make sure to leave enough space – at least 1mm (0.04”) within the top – to close the molds later on.
  4. Tap the molds on the table to make sure that the ganache is evenly spread out into the molds and to remove any remaining air bubbles.
  5. Allow the ganache to crystallize until firm for at least 12 hours but preferably overnight at room temperature before closing the molds with tempered Ruby RB1.
  6. When the ganache is properly crystallized, using a heat gun, slightly warm the top of the mold to barely melt the Ruby shells. By doing so, we ensure that they will all join together perfectly when we close the mold with pre-crystallized Ruby RB1.
  7. When you close the molds, always make sure to work with pre-heated tools (palette knife and scraper) in order to avoid a temperature shock.
  8. Remove the excess and clean the side of the mold well by using a palette knife.
  9. Tap the mold onto the table to release all air bubbles from Ruby RB1.
  10. Place the molds on a metal tray lined with parchment paper.
  11. Put into the refrigerator for 15-20 minutes to promote the crystallization and until solid enough to be unmolded.
  12. Remove from the refrigerator and start unmolding by slightly flexing the molds.

Tools

  • Metal Tray
  • Scissors
  • Parchment paper
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Palette knife
  • Spatula(s)

Decorations

Ingredients

  • Q.S.
    Ibc - red color cocoat butter
  • 100 g
    Chr-r35rb1
  • 100 g
    Callebaut cocoa butter

Tools

  • Metal Tray
  • Bowl(s)
  • Spray gun
  • Plastic film
  • Spoon
  • Stencils
  • Spatula(s)

Recipes

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