Ruby Physalis

Callebaut® ingredients

Ingredients	Preparation
6000g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Heat to 45°C.
4000g sundried physalis	Pour over chocolate. Blow in cold air. Let crystallise into several layers and repeat. Heat top layer of crystallised chocolate with heating gun.
500g Sosa passion fruit powder	Add.