Batonik z Ruby Ganache
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.
Zawiera: 1 Składnik

Batonik z Ruby Ganache

Składniki: Batonik z Ruby Ganache

  • 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

Przygotowanie: Batonik z Ruby Ganache

Podgrzać do 35°C.

Składniki: Batonik z Ruby Ganache

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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