Ruby Cherry

Pre-crystallise at 29°C. Mould triangle-shaped mould. 

Reserve at room temperature.

Soften until creamy. 

Mix together. Pre-crystallise at 29°C. 

Mix together gently.
Pipe into triangle-shaped moulds. 

Insert half into cream of 1 triangle shape without cherry stalk. 

Compress both moulds. Reserve in fridge at 12°C for 1 hour. 

Heat to 45°C. Mix together. Pre-crystallise.

1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.