Ruby Chocolate Moulding

Ingredients: Ruby Chocolate Moulding

Preparation: Ruby Chocolate Moulding

Pre-crystallise at 29°C. Mould triangle-shaped mould. 

Reserve at room temperature.

Vanilla Cream

Ingredients: Vanilla Cream

  • 80 g
    Corman Glacier Butter
  • 2 g
    concentrated vanilla extract

Preparation: Vanilla Cream

Soften until creamy. 

Preparation: Vanilla Cream

Mix together. Pre-crystallise at 29°C. 

Mix together gently.
Pipe into triangle-shaped moulds. 

Ingredients: Vanilla Cream

  • 100 g
    cherry cointreau

Preparation: Vanilla Cream

Insert half into cream of 1 triangle shape without cherry stalk. 

Compress both moulds. Reserve in fridge at 12°C for 1 hour. 

Finishing & presentation

1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.