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Ruby Chocolate Sponge

Ruby Chocolate Sponge

Level:
Easy
Makes:
5 bars

Ruby Chocolate Bar

Ingredients

  • 8.8 oz
    CHR-R35RB1

Preparation

Pre-crystallise at 29°C. Mould bars.

Ingredients

  • 2.6 oz
    candied raspberry pieces XS

Preparation

Add in before chocolate is completely crystallised.

Aerated ruby Chocolate

Ingredients

  • 8.8 oz
    CHR-R35RB1

Preparation

Melt at 45°C.

Ingredients

  • 0.9 oz
    rapeseed oil

Preparation

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.
 

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