Easy

Makes: 48 pieces

Good to go

Celebrate love with our Crunchy Ruby heart field with love, pistachio and raspberry.

Celebrate love with our Crunchy Ruby heart field with love, pistachio and raspberry.

Shelf life:: 3 months
Conservation:: +16°C

Containing: 3 Components

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250 g

raspberry puree
25 g

sugar
2 g

corn starch
30 g

CB‐E0

1. Heat at 40°c the raspberry fruit puree
2. Mix the sugar with the corn starch.
3. Mix with the fruit puree and bring it to boil.
4. Add the cocoa butter and mix well.
5. Let it cool down to 4°C before using it.

85 g

raspberry puree
21 g

glucose
9 g

honey
65 g

mascarpone
230 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets

1. Heat fruit puree with the glucose and honey at 85°C.
2. Pour over the Ruby Chocolate and mix well using a hand blender.
3. Add the Mascarpone and mix well.