Snacking bar ruby ganache

With this snacking bar recipe, you can’t go wrong! Especially the ganache recipe will make the sparkling taste and colour of ruby stand out in your bonbons and bars. When mixing ruby with water-based ingredients such as milk or cream, you actually change the natural pH of ruby which causes its taste and colour to fade. That’s quite normal and easy to remedy. By adding colour from natural ingredients (such as beetroot or fruits), or by adding acidity from fruits (e.g. lemon, raspberry, etc.), you can restore the pH and bring the original colour back.
Level:
Medium
Makes:
1200 g / makes 4 moulds of snacking bars

Snacking bar ruby ganache

Ingredients: Snacking bar ruby ganache

  • 60 g
    milk
  • 60 g
    raspberry puree
  • 5 g
    raspberry powder
  • 152 g
    35% cream
  • 76 g
    sorbitol powder
  • 55 g
    dextrose
  • 54 g
    glucose DE 60

Preparation: Snacking bar ruby ganache

Warm to 35°C.

Ingredients: Snacking bar ruby ganache

  • 679 g
    CHR-R35RB1
  • 61 g
    dry butter PF28

Preparation: Snacking bar ruby ganache

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.