Ruby Crispy Balls
- Level:
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Medium
- Makes:
-
20 pieces
Coffee & Gold Chocolate Caramel
Ingredients: Coffee & Gold Chocolate Caramel
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1.1 ozglucose DE 60
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6.8 ozcaster sugar
Preparation: Coffee & Gold Chocolate Caramel
Heat to caramel.
Ingredients: Coffee & Gold Chocolate Caramel
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5.6 ozcream
Preparation: Coffee & Gold Chocolate Caramel
Heat. Use to deglaze caramel.
Reserve in fridge at 12°C.
Next day, heat at 32°C.
Ingredients: Coffee & Gold Chocolate Caramel
-
0.2 ozcoffee powder Arabica Ethiopia
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0.2 ozsoftened butter
Preparation: Coffee & Gold Chocolate Caramel
Add.
Ingredients: Coffee & Gold Chocolate Caramel
Preparation: Coffee & Gold Chocolate Caramel
Add at 45°C.
Reserve at room temperature to fill half-spheres.
Moulded Crispearls™
Ingredients: Moulded Crispearls™
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1.1 ozCER-CC-R1CRIE
Preparation: Moulded Crispearls™
Put on sights of half-sphere moulds.
Ingredients: Moulded Crispearls™
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
Preparation: Ruby Cocoa Butter Spray
Mix together at 45°C.
Moulded Half-spheres
Ingredients: Moulded Half-spheres
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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