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Ruby, Rhubarb & Ginger

Ingredients

  • 300g Cream (SCM280P)
  • 550g Callebaut Ruby Chocolate (SCC595)
  • 65g Glucose (SCA118)
  • 75g Butter
  • Q.S. Rhubarb Spice Drops (SCF0691)
  • Q.S. Ginger Spice Drops (SCF0660)
  • Q.S Gold Creative Powder (SCR460)
  • 180g Callebaut Ruby Chocolate (SCC595)

Method

Ruby, Rhubarb & Ginger Ganache

1. Bring the cream, glucose, rhubarb spice drops and ginger spice drops to the boil.

2. Once boiling, remove from the heat, allow to cool to 80*C.

3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

 

Composition

1. Cast the mould with Ruby Chocolate.

2. Pipe the ganache into the mould, leaving a 2mm gap for the base.

3. Once the caramel has firmed up, cap the chocolates with Ruby Chocolate.

4. Dust the finished chocolates with gold creative powder. 

Approximate costs

£17.44
Makes 120 Chocolates
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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Callebaut

Callebaut Ruby Chocolate RB1

Easymelt Chips; Minimum Cocoa Solids 47.3%

SCC1595

In-stock: 6

£224.95 10kg bag
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IBC

Gold Creative Powder

25g; Non Azo; E171 Free

SCR460

Please note that IBC is now called Mona Lisa Studio. Your products could arrive with either brand on the packaging.

In-stock: 94

£26.56 25g tub
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