Heat the cream

Caramelised the sugar then add the warm cream then the glucose keeping on a low heat.

Remove from the heat and reduce the temperature to 80c then add to the chocolate and blend.

Blend in the butter, praline and liquor then leave to cool.

You will need to add this to a piping bag for assembly of your bars.

Mix the sugar with the pectin and place to one side.

Start to heat the pure and glucose in a sauce pan.

Mix the citric acid with 13g hot water and leave to one side.

Heat the cherry puree. When the puree is around 40c start to add the sugar mix.

Boil the mix until it reaches 108c.
Pour into a 2cm x10cm silicon mat and allow to set.

Place the coating sugar and acid into a tray and mix.

Remove the jelly from the mould and cut down the length of each one to make three stripes and coat in the sugar and acid.
Shake of the remaining sugar and stick to the one side of the bar on the top.

Brush the 3 moulds with purple cocoa butter then line with Callebaut RB2 Ruby Chocolate

Pipe your milk chocolate and almond ganache into the RB2 lined chocolate shells and cap off with RB2

Remove the bars from the mould and using a small amount of chocolate pipe a line down one side of the bar and place on the cherry jelly.