Raspberry and Ruby Caramel

This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers will love.

600 g

Heavy cream, 35% fat
300 g

sugar
100 g

glucose syrup
2 g

baking soda
250 g

raspberry puree
100 g

invert sugar
2 g

soy lecithin
50 g

butter
3 g

sea salt
25 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
25 g

CHR-R35RB1
Q.S.

Red gel color

Soften the butter
Combine raspberry purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
Remove from the heat and add the remaining ingredients. Add a few drops of red gel food color to brighten caramel to your liking.
Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
Allow the caramel slab to rest for at least 12 hours before cutting.
Remove the silicone mat and transfer the caramel to a cutting board.
Cut into desired shapes, then wrap for sale.