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RB1 helps bring out the flavor of the cherries, and the fruit is balanced with a rich, dark chocolate ganache.

RB1 helps bring out the flavor of the cherries, and the fruit is balanced with a rich, dark chocolate ganache.

Διάρκεια ζωής:: 5 Days
Conservation:: Between 18ºC - 20ºC

Περιέχει: 7 Συστατικά

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Demonstration video<span>Cherry on Top!</span>

Demonstration videoCherry on Top!

Q.S.

Callebaut Fillings - Crema RB1 - 5kg Bucket

Polish the molds using a soft cloth to remove any impurities.
Check the fluidity of the Ruby RB1 in the melting kettle. If too thick, use a heat gunand a spatula to obtain the right texture.
Using a spatula, fill the molds with Ruby RB1 making sure each cavity is well filled.
Using a metal scraper, remove excess Ruby RB1 and vibrate the molds on the table to remove air bubbles and spread it out evenly.
Leave it to set for about 3 minutes.
Turn the molds upside down over the melting kettle and tap the side of the mold to remove excess Ruby RB1 using the handle of the scraper.
Then scrape the mold and place it upside down on parchment paper.
Place the mold in the refrigerator for 10-15 minutes.

Tools

Metal Tray
Parchment paper
Soft cloth
Melting kettle or automatic tempering machine
Heat gun
Cacao Barry Bonbon Polycarbonate Molds
Metal Scraper
Spatula(s)

Tools

Cooktop
Saucepan
Whisk
Tall recipient
Strainer
Thermometer
Piping Bag
Bowl(s)
Plastic film
Spoon
Spatula(s)

Remove the mold from the refrigerator and unmold the Ruby shells by slightly flexing the mold.
With your fingers, carefully unmold each shell and place it on a metal tray lined with parchment paper.

Tools

Metal Tray
Parchment paper
Gloves

164 g

heavy cream
23 g

invert sugar
23 g

glucose syrup DE 40
20 g

dextrose
0.3 g

salt
220 g

CHD-U66MAD
50 g

clarified butter

Combine the heavy cream, sugars and salt in a saucepan.
Warm them just to dissolve the solids. Final temperature should be 30°C (86°F).
Melt the chocolate and clarified butter to 40°C (104°F).
Pour the cream mixture onto the chocolate mixture.
Blend the two mixtures together to form a proper emulsion. Start using a spatula and then finish with an immersion blender.
Transfer the ganache into a piping bag and set aside.

Tools

Cooktop
Saucepan
Tall recipient
Thermometer
Immersion blender
Piping Bag
Bowl(s)
Heat-resistant Bowl
Spatula(s)

Cut the tips off the piping bags of the cherry jam and the chocolate ganache.
Pipe the cherry jam into the bottom of the cups to fill them about 1/3 full.
Pipe the chocolate ganache on top to completely fill the cups.
Using a small offset spatula, smooth the surface of the ganache in each cup.

Tools

Scissors
Bowl(s)
Offset spatula
Gloves

124 g

granulated sugar
15 g

dextrose
41 g

inverted sugar
62 g

water
15 g

gelatin powder (200 Bloom)
78 g

Water for gelatin
62 g

inverted sugar
103 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets

Combine the gelatin and the water in a bowl, and set aside to hydrate.
Pour the dextrose, sugar, first quantity of inverted sugar and the water into a saucepan.
Cook the syrup to 110°C (230°F) mixing with a spatula.
In the meatime, combine the gelatin mass and second quantity of inverted sugar in a mixer bowl.
Once the syrup reaches 110°C (230°F), pour it over the gelatin mixture.
Mix first by hand using a spatula and then whip with a tabletop mixer at high speed until the mixture reaches 25°C (77°F) until obtaining firm peaks.
Melt the Ruby RB1 to about 35°C (95°F) and then fold it in the mixture using a spatula.
Pour the marshmallow into a piping bag.