Chocolate spread with ruby rb1

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 1

Many consumers prefer pure and home-made chocolate spreads by their artisan above anything else. Simply because the real chocolate taste and purity of the product make the difference. With this recipe you can’t go wrong and it enriches your shop offering with a sparkling new ruby variety.

Recipe components

Callebaut® ingredients

ruby chocolate spread

  • 2bean(s)
  • 335g
    35% cream
  • 75g
  • 5g
    beetroot powder

Boil together.

Mix together and melt at 30°C.