Ruby Crispy Balls

Heat to caramel.

Heat. Use to deglaze caramel.

Reserve in fridge at 12°C.
Next day, heat at 32°C.
 

Add.

Add at 45°C.

Reserve at room temperature to fill half-spheres.

Put on sights of half-sphere moulds.

Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.
 

Reserve in fridge at 12° for 30 mins.

Mix together at 45°C.

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.