Butter cream with ruby rb1
The taste of ruby chocolate really stands out when your customers or guests can taste it pure or when mixed with fats. This easy recipe for butter cream ganache yields a versatile base you can use in pastries, bonbons or bars, and in desserts. It even allows for whipping afterwards to create a light aerated texture.
Bring together in one recipient. Heat to 30°C.
Pipe directly into moulded chocolate shells or keep in fridge until further use.
Optional: whip butter cream until well aerated. Bring into piping bag and pipe into chocolate shells or onto chocolate bases before enrobing.