Cherry on Top!

Difficult
Makes: 64
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.
Shelf life:
5 Days
Conservation:
Between 18ºC - 20ºC
Containing: 7 Components
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Molding

Ingredients

  • Q.S.
    FMR-RUBY36

Preparation

  1. Polish the molds using a soft cloth to remove any impurities.
  2. 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.
  3. Using a spatula, fill the molds with Ruby RB1 making sure each cavity is well filled.
  4. Using a metal scraper, remove excess Ruby RB1 and vibrate the molds on the table to remove air bubbles and spread it out evenly.
  5. Leave it to set for about 3 minutes.
  6. 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.
  7. Then scrape the mold and place it upside down on parchment paper.
  8. 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)

Cherry Jam

Ingredients

  • 22 g
    Sugar #1
  • 5 g
    pectin NH
  • 306 g
    Cherry purée
  • 30 g
    raspberry puree
  • 15 g
    lemon juice
  • 32 g
    water
  • 87 g
    Sugar #2
  • 3 g
    citric acid solution

Preparation

  1. Mix the first quantity of sugar and pectin NH together in a bowl, stirring well.
  2. Heat the purées in a saucepan with the water and lemon juice to 40°C (104°F).
  3. When the mixture reaches 40°C (104°F), add the sugar and pectin mixture little by little to prevent lumps from forming and bring to the boil.
  4. Once boiling, add the second quantity of sugar. Cook the mixture to 103°C (217°F), turn off the heat and add the citric acid solution.
  5. Pour the jam into a bowl and cover with plastic film, touching the surface of the mixture. Let it cool down to room temperature (18-20°C (64-68°F).
  6. Once cooled, remove the plastic film and mix the jam with a spatula until smooth.
  7. Pass the jam through a strainer to make it perfectly smooth.
  8. Transfer into a piping bag and set aside.

Tools

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

Unmolding

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

Tools

  • Metal Tray
  • Parchment paper
  • Gloves

Dark Chocolate Ganache

Ingredients

  • 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

Preparation

  1. Combine the heavy cream, sugars and salt in a saucepan.
  2. Warm them just to dissolve the solids. Final temperature should be 30°C (86°F).
  3. Melt the chocolate and clarified butter to 40°C (104°F).
  4. Pour the cream mixture onto the chocolate mixture.
  5. Blend the two mixtures together to form a proper emulsion. Start using a spatula and then finish with an immersion blender.
  6. 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)

Montage

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

Tools

  • Scissors
  • Bowl(s)
  • Offset spatula
  • Gloves

Ruby Marshmallow

Ingredients

  • 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
    CHR-R35RB1

Preparation

  1. Combine the gelatin and the water in a bowl, and set aside to hydrate.
  2. Pour the dextrose, sugar, first quantity of inverted sugar and the water into a saucepan.
  3. Cook the syrup to 110°C (230°F) mixing with a spatula.
  4. In the meatime, combine the gelatin mass and second quantity of inverted sugar in a mixer bowl.
  5. Once the syrup reaches 110°C (230°F), pour it over the gelatin mixture.
  6. 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.
  7. Melt the Ruby RB1 to about 35°C (95°F) and then fold it in the mixture using a spatula.
  8. Pour the marshmallow into a piping bag.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Thermometer
  • Microwave
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Mixing bowl (s)
  • Spoon
  • 8 mm piping tip
  • Tabletop mixer
  • Spatula(s)

Final Assembly

Ingredients

  • Q.S.
    Freeze dried cherry powder
  • Q.S.
    Freeze dried cherry pieces
  • Q.S.
    dextrose

Preparation

  1. Pipe the marshmallow on top of the ganache filled cups.
  2. Decorate the marshmallow with dried cherry pieces.
  3. Sprinkle some dextrose and then some freeze dried cherry powder on top.

Tools

  • Bowl(s)
  • Gloves
  • Small Sifter

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