Ruby Buttercream

Recipe

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Ingredients	Preparation
80g butter	Soften.
20g CB 140g CHR-R35RB1	Melt. Mix together. Pre-crystallise. Add the butter.
20g candied raspberry pieces XS	Add.
Pour into silicone moulds. Leave to set in fridge for 2 hrs at 4°C. Unmould. Keep at room temperature.

Ingredients	Preparation
300g CHR-R35RB1	Dip in dômes.
25g raspberry fruit crunches	Sprinkle on top.