Ruby Saffron Bar

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

Ruby Chocolate-Saffron

IngredientsPreparation

Heat to 45°C.

  • 2g
    saffron powder

Mix in.

Pre-crystallise at 29°C.
Layer at 2 mm thick. Cut squares of 9 cm x 9 cm.
Reserve at room temperature.
 

Ruby Chocolate-Vanilla

IngredientsPreparation

Mix together. Heat to 45°C.

Pre-crystallise at 29°C.
Layer at 2 mm thick. Cut squares of 9 cm x 9 cm.
Reserve at room temperature.
 

Assembly

1. Melt and stick together 1 ruby chocolate-saffron square with 1 ruby chocolate-vanilla
square. Reserve at room temperature.
2. Pre-crystallise ruby RB1 at 29°C and mould a square bar-shape of 10 cm x 10 cm.
3. Place the double-layered squares of 9 cm x 9 cm into mould. Finish with crystallised
ruby RB1. Reserve in fridge at 12°C for 30 mins.
4. Unmould bars. Leave at room temperature for 1 hour.
5. Pre-crystallise black cocoa butter spray IBC. Spray all sides of tablets except
backside. Leave to rest at room temperature.
6. Start sculpting half-spheres.