Ruby Crispy Balls

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 2

Recipe components

Callebaut® ingredients

Coffee & Gold Chocolate Caramel

  • 32g
    glucose DE 60
  • 192g
    caster sugar

Heat to caramel.

  • 160g

Heat. Use to deglaze caramel.

Reserve in fridge at 12°C.
Next day, heat at 32°C.

  • 5g
    coffee powder Arabica Ethiopia
  • 6g
    softened butter


Add at 45°C.

Reserve at room temperature to fill half-spheres.

Moulded Crispearls™


Put on sights of half-sphere moulds.

Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.

Reserve in fridge at 12° for 30 mins.

Ruby Cocoa Butter Spray


Mix together at 45°C.

Moulded Half-spheres


Pre-crystallise at 29°C. Mould.
Reserve in fridge at 12°C for 10 mins.

Fill cavities with Coffee & Gold Chocolate Caramel.
Use crystallised ruby RB1 to close mould. Stick 1st mould with Crispearls™.
Unmould top mould with Crispearls™ texture.
Put 2nd mould with complete bonbon in fridge at 4°C for 1 hour.
Crystallise ruby cocoa butter spray and only spray the side with texture.