Ruby Ginger Praline Molded Bonbons

Ginger pairs very well with the sourness of Ruby RB1 chocolate. In this recipe, you will learn how to make sure the cocoa butter is at the right temperature before spraying it into the molds. And you will know more about cold emulsifying - a new technique for making a ganache that will improve the shelf life of your finished products.

Recipe

Created by

Ryan Stevenson - Baker, Paddock Bakery

Mold preparation

ingredients	preparation
3g F027549 17g CHR-R35RB1 3g Alcohol 96% Q.S. Creative powder Scarlet	Dip a corner of paper towel into the alcohol and clean each individual demi-sphere carefully. Pour the melted red cocoa butter into a piping bag and tie the bag. Check the temperature and roll it on a marble counter until it reaches 27°C (81°F). Cut a small hole in the piping bag and pour it into a spray gun. Turn the mold over on a piece of paper towel and wipe it clean. Let it set for 10 minutes. Using a round tip brush, add the creative powder glitter inside the demi-sphere mold. Tap the molds on the work surface to remove the excess powder. Temper the ruby RB1 chocolate. Pour 2/3 of the melted chocolate onto the work surface and scrape it back and forth using a scraper until it thickens and reaches 26°C (79°F). Add it back to the rest of the melted chocolate and check the temperature, which should be between 27-29°C (81-84°F). Pour the tempered Ruby RB1 chocolate into a piping bag and cut a small hole in the bag. Pipe chocolate into each demi-sphere and tap the mold to remove any unwanted air bubbles. Turn the mold over, tap out and scrape the excess chocolate. Leave the molds upside down and let them set at least 1 hour at 16°C (61°F).

ingredients

preparation

3g

F027549
17g

CHR-R35RB1
3g

Alcohol 96%
Q.S.

Creative powder Scarlet

Dip a corner of paper towel into the alcohol and clean each individual demi-sphere carefully.
Pour the melted red cocoa butter into a piping bag and tie the bag. Check the temperature and roll it on a marble counter until it reaches 27°C (81°F).
Cut a small hole in the piping bag and pour it into a spray gun.
Turn the mold over on a piece of paper towel and wipe it clean. Let it set for 10 minutes.
Using a round tip brush, add the creative powder glitter inside the demi-sphere mold. Tap the molds on the work surface to remove the excess powder.
Temper the ruby RB1 chocolate. Pour 2/3 of the melted chocolate onto the work surface and scrape it back and forth using a scraper until it thickens and reaches 26°C (79°F).
Add it back to the rest of the melted chocolate and check the temperature, which should be between 27-29°C (81-84°F).
Pour the tempered Ruby RB1 chocolate into a piping bag and cut a small hole in the bag.
Pipe chocolate into each demi-sphere and tap the mold to remove any unwanted air bubbles.
Turn the mold over, tap out and scrape the excess chocolate. Leave the molds upside down and let them set at least 1 hour at 16°C (61°F).

Ruby ginger ganache

ingredients	preparation
240g 35% cream 4g fresh ginger 54g Glucose DE 36 55g dextrose 82g sorbitol powder 4g beetroot powder g 61g Dry butter PF17 674g CHR-R35RB1	Mix the cream, ginger, sugars and beetroot powder and warm in the microwave until the mix reaches 40°C (104°F). Mix well. Mix the butter and chocolate and microwave in one minute bursts until the mixture is completely melted and reaches 30°C (86°F). When both preparations are ready, strain the sugar mixture into the chocolate and blend with a hand blender until completely emulsified. Pour the ganache into a piping bag equipped with no. 8 round tip. Fill the demi spheres ¾ of the way then tap the molds to remove any air bubbles. Let the ganache crystallize overnight in a cool place, preferably at 16°C (61°F). Take some tempered Ruby chocolate and pour into a piping bag. Cut a hole in the bag and pipe a line of chocolate onto each row of demi spheres. Place the acetate sheet on the mold and scrape hard until all the excess chocolate is scraped away. Slide onto a tray and place in a cool place, at 16C°C (61°F), for at least 2 hours before unmolding. Remove the acetate sheet and twist your mold to make sure the demi-spheres are loose. Turn the mold upside down and tap it on the work surface.

ingredients

preparation

240g

35% cream
4g

fresh ginger
54g

Glucose DE 36
55g

dextrose
82g

sorbitol powder
4g

beetroot powder
g
61g

Dry butter PF17
674g

CHR-R35RB1

Mix the cream, ginger, sugars and beetroot powder and warm in the microwave until the mix reaches 40°C (104°F). Mix well.
Mix the butter and chocolate and microwave in one minute bursts until the mixture is completely melted and reaches 30°C (86°F).
When both preparations are ready, strain the sugar mixture into the chocolate and blend with a hand blender until completely emulsified.
Pour the ganache into a piping bag equipped with no. 8 round tip. Fill the demi spheres ¾ of the way then tap the molds to remove any air bubbles. Let the ganache crystallize overnight in a cool place, preferably at 16°C (61°F).
Take some tempered Ruby chocolate and pour into a piping bag. Cut a hole in the bag and pipe a line of chocolate onto each row of demi spheres.
Place the acetate sheet on the mold and scrape hard until all the excess chocolate is scraped away.
Slide onto a tray and place in a cool place, at 16C°C (61°F), for at least 2 hours before unmolding.
Remove the acetate sheet and twist your mold to make sure the demi-spheres are loose. Turn the mold upside down and tap it on the work surface.

Ruby Ginger Praline Molded Bonbons

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