Ruby Chocolate Sponge

level 1

Used Callebaut products

Ingredients	Preparation
250g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Pre-crystallise at 29°C. Mould bars.
75g candied raspberry pieces XS	Add in before chocolate is completely crystallised.

Ingredients	Preparation
250g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Melt at 45°C.
25g rapeseed oil	Mix in.
Pre-crystallise up to 30°C. Pour into iSi whipper. Use 2 iSi cream chargers. Shake whipper and pipe on top of raspberry fruit pieces into moulded bars. Put moulds into vacuum packaging machine for 8 sec. Shut down. Leave machine closed for 2 hrs until chocolate is crystallised. Get out moulds, slice off top. Unmould.