Ruby Buttercream

level 1

Callebaut® ingredients

Ingredients	Preparation
80g butter	Soften.
20g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets 140g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	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.