Ruby marshmallow

Created by

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

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Recipe components

Callebaut® ingredients

Natural marshmallow

Ingredients	Preparation
82g invert sugar	Put in whipper bowl.
10g gelatin leaves gold	Soften in cold water.
180g caster sugar 57g invert sugar 60g water	Boil to 110°C. Mix in gelatine leaves. Pour on top of invert sugar. Whisk on full speed.
At 30°C, frame whisked mixture.

Raspberry marshmallow

Ingredients	Preparation
82g invert sugar	Put in whipper bowl.
10g gelatin leaves gold	Soften in cold water.
180g caster sugar 57g invert sugar 60g water	Boil to 110°C. Mix in gelatine leaves. Pour on top of invert sugar. Whisk on full speed.
1g red colour liquid 2g raspberry flavouring	Add. Whisk
At 30°C, frame whisked mixture on top of natural marshmallow. Leave to set for 1 day.

Dipping marshmallow

Ingredients	Preparation
600g Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets	Pre-crystallise.
Cut squares. Dip into ruby RB1. Create wave-effect with air blower.