Ruby Chocolate Sponge

Level:
Easy
Makes:
5 bars

Ruby Chocolate Bar

Ingredients: Ruby Chocolate Bar

Preparation: Ruby Chocolate Bar

Pre-crystallise at 29°C. Mould bars.

Ingredients: Ruby Chocolate Bar

  • 75 g
    candied raspberry pieces XS

Preparation: Ruby Chocolate Bar

Add in before chocolate is completely crystallised.

Aerated ruby Chocolate

Ingredients: Aerated ruby Chocolate

Preparation: Aerated ruby Chocolate

Melt at 45°C.

Ingredients: Aerated ruby Chocolate

  • 25 g
    rapeseed oil

Preparation: Aerated ruby Chocolate

Mix in.

Pre-crystallise up to 30°C.
Pour into iSi whipper. Use 2 iSi cream chargers.
Shake whipper and pipe on top of raspberry fruit pieces into moulded bars.
Put moulds into vacuum packaging machine for 8 sec. Shut down.
Leave machine closed for 2 hrs until chocolate is crystallised.
Get out moulds, slice off top. Unmould.