Ruby Chocolate Sponge
- Level:
-
Easy
- Makes:
-
5 bars
Ruby Chocolate Bar
Ingredients: Ruby Chocolate Bar
-
250 gCHR-R35RB1
Preparation: Ruby Chocolate Bar
Pre-crystallise at 29°C. Mould bars.
Ingredients: Ruby Chocolate Bar
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75 gcandied raspberry pieces XS
Preparation: Ruby Chocolate Bar
Add in before chocolate is completely crystallised.
Aerated ruby Chocolate
Ingredients: Aerated ruby Chocolate
-
250 gCHR-R35RB1
Preparation: Aerated ruby Chocolate
Melt at 45°C.
Ingredients: Aerated ruby Chocolate
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25 grapeseed 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.
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