![Batonik z Ruby Ganache](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/de2583e8b9f969694baa276984b5fd7e.jpg?itok=rUvSg2em)
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.With this snacking bar recipe, you can’t go wrong! Especially the ganache recipe will make the sparkling taste and colou...
Zawiera: 1 Składnik
Batonik z Ruby Ganache
Składniki: Batonik z Ruby Ganache
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60 gmleko
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60 gpuree malinowe
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5 gproszek malinowy
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152 g35% śmietany
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76 gsorbitol w proszku
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55 gglukoza
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54 gglucose DE 60
Przygotowanie: Batonik z Ruby Ganache
Podgrzać do 35°C.
Składniki: Batonik z Ruby Ganache
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679 g
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61 gdry butter PF28
Przygotowanie: Batonik z Ruby Ganache
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.
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