Średni

Wydajność: (1200 g) 4 formy na batony

With this snacking bar recipe, you can’t go wrong! Especially the ganache recipe will make the sparkling taste and colour of ruby stand out in your bonbons and bars. When mixing ruby with water-based ingredients such as milk or cream, you actually change the natural pH of ruby which causes its taste and colour to fade. That’s quite normal and easy to remedy. By adding colour from natural ingredients (such as beetroot or fruits), or by adding acidity from fruits (e.g. lemon, raspberry, etc.), you can restore the pH and bring the original colour back.

With this snacking bar recipe, you can’t go wrong! Especially the ganache recipe will make the sparkling taste and colour of ruby stand out in your bonbons and bars. When mixing ruby with water-based ingredients such as milk or cream, you actually change the natural pH of ruby which causes its taste and colour to fade. That’s quite normal and easy to remedy. By adding colour from natural ingredients (such as beetroot or fruits), or by adding acidity from fruits (e.g. lemon, raspberry, etc.), you can restore the pH and bring the original colour back.

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60 g

mleko
60 g

puree malinowe
5 g

proszek malinowy
152 g

35% śmietany
76 g

sorbitol w proszku
55 g

glukoza
54 g

glucose DE 60

Podgrzać do 35°C.

679 g

Callebaut RB1
61 g

dry butter PF28

Rozpuścić do 35°C. Dodać do poprzedniej mieszanki i wymieszać na emulsję.

Szybko wyszprycować do uformowanych korpusów. Odstawić na 4 godziny w 16°C do krystalizacji, zamknąć korpusy zatemperowaną czekoladą Callebaut Finest Belgian ruby Receptura N° CHR-R35RB1.