Ruby Crispy Balls
Recipe
Coffee & Gold Chocolate Caramel
Ingredients | Preparation |
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Heat to caramel. |
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Heat. Use to deglaze caramel. |
Reserve in fridge at 12°C. |
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Add. |
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Add at 45°C. |
Reserve at room temperature to fill half-spheres. |
Moulded Crispearls™
Ingredients | Preparation |
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Put on sights of half-sphere moulds. |
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Pre-crystallise at 29°C. Cover centre of |
Reserve in fridge at 12° for 30 mins. |
Ruby Cocoa Butter Spray
Ingredients | Preparation |
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Mix together at 45°C. |
Moulded Half-spheres
Ingredients | Preparation |
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Fill cavities with Coffee & Gold Chocolate Caramel. |