Ruby Chocolate Sponge

Recipe

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ingredients	preparation
250g CHR-R35RB1	Pre-crystallise at 29°C. Mould bars.
75g candied raspberry pieces XS	Add in before chocolate is completely crystallised.

ingredients	preparation
250g CHR-R35RB1	Melt at 45°C.
25g rapeseed oil	Mix in.
Pre-crystallise up to 30°C. Pour into iSi whipper. Use 2 iSi cream chargers. Shake whipper and pipe on top of raspberry fruit pieces into moulded bars. Put moulds into vacuum packaging machine for 8 sec. Shut down. Leave machine closed for 2 hrs until chocolate is crystallised. Get out moulds, slice off top. Unmould.