Ruby & Cranberry Bonbons

Created by

  • Rakhee Vaswani -
level 2

Recipe components

Callebaut® ingredients

Ruby ganache

IngredientsPreparation

Heat the cream in the microwave and pour over the ruby chocolates. Mix it well and set the ganache aside.

Cranberry compote

IngredientsPreparation
  • 100g
    cranberry puree
  • 25g
    caster sugar
  • 2g
    pectin
  • lime juice

Heat all the above ingredients together till good consistency is achieved.

Assembling

  • Heat cocoa butter and mix a few drops of oil based food coloring or chocolate colors and keep it aside.
  • In another bowl, mix gold dust with cocoa butter, ensuring it’s tempered well.
  • Clean the moulds really well with cotton and first sprinkle gold dust and let it set aside for a bit.
  • Paint the colour with a small paint brush.
  • You can also add layers of paint for more color.
  • Just allow the first coat to set before adding the next.
  • Pour tempered chocolates into each mould and tap the mold until all the air bubbles are out, give the mould a wipe, invert over a bowl or a rack and let the excess chocolates drizzle out.
  • Invert the mould onto a wire rack for the chocolate coating to sit and keep it in the fridge.
  • Transfer the ruby ganache into a piping bag and pipe a small layer of cranberry comport into the shell and let it set in the fridge.
  • Next, add a layer of ruby ganache. Don’t overfill or let the ganache spill on the edges.
  • Finally, seal the bonbons with some more tempered chocolates, tap it well and cover it with an OHP sheet and clear the excess and let it set overnight.
  • Once the chocolate sets, remove the OHP sheet, tap it on the counter and remove the edges.