Ruby Crispy Balls

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 2

Recipe components

Used Callebaut products

Moulded Crispearls™

IngredientsPreparation

Put on sights of half-sphere moulds.

Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.
 

Reserve in fridge at 12° for 30 mins.

Ruby Cocoa Butter Spray

IngredientsPreparation

Mix together at 45°C.

Moulded Half-spheres

IngredientsPreparation


Pre-crystallise at 29°C. Mould.
Reserve in fridge at 12°C for 10 mins.
 

Fill cavities with Coffee & Gold Chocolate Caramel.
Use crystallised ruby RB1 to close mould. Stick 1st mould with Crispearls™.
Unmould top mould with Crispearls™ texture.
Put 2nd mould with complete bonbon in fridge at 4°C for 1 hour.
Crystallise ruby cocoa butter spray and only spray the side with texture.