Ruby Crispy Balls
- Level:
-
Medium
- Makes:
-
20 pieces
Moulded Crispearls™
Ingredients: Moulded Crispearls™
-
30 gCER-CC-R1CRIE
Preparation: Moulded Crispearls™
Put on sights of half-sphere moulds.
Ingredients: Moulded Crispearls™
-
200 gCHR-R35RB1
Preparation: Moulded Crispearls™
Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.
Reserve in fridge at 12° for 30 mins.
Ruby Cocoa Butter Spray
Ingredients: Ruby Cocoa Butter Spray
-
200 gCHR-R35RB1
Preparation: Ruby Cocoa Butter Spray
Mix together at 45°C.
Moulded Half-spheres
Ingredients: Moulded Half-spheres
-
300 gCHR-R35RB1
Preparation: Moulded Half-spheres
Pre-crystallise at 29°C. Mould.
Reserve in fridge at 12°C for 10 mins.
Fill cavities with Coffee & Gold Chocolate Caramel.
Use crystallised ruby RB1 to close mould. Stick 1st mould with Crispearls™.
Unmould top mould with Crispearls™ texture.
Put 2nd mould with complete bonbon in fridge at 4°C for 1 hour.
Crystallise ruby cocoa butter spray and only spray the side with texture.
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