Ruby Corne de Gazelle


Created by
  • Jeremy Grovalet - Chocolate Academy Director & Technical Advisor North Africa

Ganache Ruby Raspberry

ingredients preparation
  • 200g
    35% cream
  • 200g
    raspberry puree
  • 300g
  • 5g

Warm the cream with the raspberry puree.
Pour over the Ruby Chocolate and the gelatin, then mix.
Put the mixture in a silicone mould with a gazelle horn shape. 
Place in the freezer.

Almond filling

ingredients preparation
  • 500g
    almond paste 65%
  • 25g
    orange blossom water
  • 1piece(s)
    lemon zest

In a bowl, add the almond paste, orange blossom water and lemon zest.
Mix everything together and then refrigerate for one hour.
Roll out the almond paste and coat the ganache completely.
Dip in Ruby Chocolate, leave to crystallize and with a cornet make Ruby chocolate strips on the gazelle horn.
Finish with a sprakling powder.

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