Ruby all the way

For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.

RUBY GANACHE SNACKING BAR Ingredients 60g raspberry puree Cap’Fruit 60g milk 5g raspberry powder 152g 35% cream, Even 76g sorbitol powder 55g dextrose 54g glucose DE 60 679g Callebaut Ruby Chocolate RB1 61g dry butter

Preparation Warm the raspberry powder, puree, milk, cream, sorbitol, dextrose and glucose together. Melt the Ruby chocolate and dry butter together then add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate. Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high-quality gloss. RUBY BONBONS Ingredients 129g raspberry puree Cap’Fruit 24g lemon puree Cap’Fruit 119g 35% cream, Even 81g sorbitol powder 55g dextrose 54g glucose DE 60 679g Callebaut Ruby Chocolate RB1 61g dry butter

Preparation Warm the purees, cream, sorbitol, dextrose, and glucose together. Melt the Ruby chocolate and dry butter together and add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate. Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high gloss.

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