Ruby Crispy Balls

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

level 2

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Recipe components

Callebaut® ingredients

Coffee & Gold Chocolate Caramel

Ingredients	Preparation
32g glucose DE 60 192g caster sugar	Heat to caramel.
160g cream	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	Add.
30g Callebaut - Finest Belgian Gold Chocolate - Couvertures - Gold - callets - 2.5kg bag	Add at 45°C.
Reserve at room temperature to fill half-spheres.

Moulded Crispearls™

Ingredients	Preparation
30g CER-CC-R1CRIE	Put on sights of half-sphere moulds.
200g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	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 Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag 30g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Mix together at 45°C.

Moulded Half-spheres

Ingredients	Preparation
300g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	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.