In pastry, lightness is an act of bravery — taking bold flavors like ruby chocolate and raspberry and lifting them into something airy, delicate, and surprising. A true chef transforms intensity into elegance, proving that even the softest creation can leave the strongest impression.

Level:: Easy
Makes:: 72 units
Shelf life:: Up to 6 weeks
Conservation:: Room temperature

6.6 oz

sugar
2.3 oz

Trimoline 1
4.4 oz

raspberry puree
2.8 oz

Trimoline 2
2.9 oz

gelatin mass
15.4 gr

Citric acid
3.9 oz

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets

Melt the Ruby 2 chocolate and warm it to 40°C. Whisk in the citric acid until fully dissolved. Set aside.
In a saucepan, combine the sugar, Trimoline 1, and raspberry purée. Cook the mixture to 110°C.
Pour the hot sugar–raspberry mixture over Trimoline 2 and the gelatin mass.
Transfer the mixture to a stand mixer and whisk until it becomes aerated and forms a light, stable marshmallow. It should remain warm to the touch.
Add the Ruby 2 mixture and mix just until fully incorporated.
Pipe the marshmallow into a heavily oiled mold, ensuring even distribution.
Allow the marshmallow to set overnight. Unmold the next day and toss in sugar to coat.