Ruby Crispy Balls


Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Coffee & Gold Chocolate Caramel

Ingredients Preparation
  • 32g
    glucose DE 60
  • 192g
    caster sugar

Heat to caramel.

  • 160g

Heat. Use to deglaze caramel.

Reserve in fridge at 12°C.
Next day, heat at 32°C.

  • 5g
    coffee powder Arabica Ethiopia
  • 6g
    softened butter


  • 30g

Add at 45°C.

Reserve at room temperature to fill half-spheres.

Moulded Crispearls™

Ingredients Preparation
  • 30g

Put on sights of half-sphere moulds.

  • 200g

Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.

Reserve in fridge at 12° for 30 mins.

Ruby Cocoa Butter Spray

Ingredients Preparation
  • 200g
  • 30g

Mix together at 45°C.

Moulded Half-spheres

Ingredients Preparation
  • 300g

Pre-crystallise at 29°C. Mould.
Reserve in fridge at 12°C for 10 mins.

Fill cavities with Coffee & Gold Chocolate Caramel.
Use crystallised ruby RB1 to close mould. Stick 1st mould with Crispearls™.
Unmould top mould with Crispearls™ texture.
Put 2nd mould with complete bonbon in fridge at 4°C for 1 hour.
Crystallise ruby cocoa butter spray and only spray the side with texture.

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