Ruby bonbons autumn

Created by

  • Ryan Stevenson -
level 2

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.

Recipe components

Used Callebaut products

ruby bonbons autumn

IngredientsPreparation
  • 129g
    raspberry puree
  • 24g
    lemon puree
  • 119g
    35% cream
  • 81g
    sorbitol powder
  • 55g
    dextrose
  • 54g
    glucose DE 60

Warm to 35°C.

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.