Ruby Chocolate Sponge

Pre-crystallise at 29°C. Mould bars.

Add in before chocolate is completely crystallised.

Melt at 45°C.

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.