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Callebaut Ruby Cherries
Course:
Dessert
Keyword:
Ruby, Valentine's Day
Brand:
Callebaut
Ingredients
Ruby Chocolate Mold
Callebaut Ruby Chocolate
Vanilla Cream
Corman Glacier Butter
Concentrated Vanilla Extract
Callebaut 100% Pure Cocoa Butter
Callebaut Ruby Chocolate
Cherry Liqueur
Ruby Spray Mix
Callebaut 100% Pure Cocoa Butter
Callebaut Ruby Chocolate
US Customary
-
Metric
Instructions
Ruby Chocolate Mold
Pre-crystallize at 84.2°F. Mold triangle-shaped mold, and once the shape is taken maintain at room temperature.
Vanilla Cream
Mix together the Butter and Vanilla extract until a uniform fluidity
Mix together the Ruby Callets and Cocoa butter to 84.2°F
Combine the two mixes and gently mix. Then pipe into triangle-shaped molds.
Insert half of a cherry into cream of one triangle shape without the cherry stalk.
Compress both molds. Reserve in fridge at around 53°F for 1 hour.
Ruby Spray Mix
Mix together the ingredients for the spray mix, and heat to 113°F. Mix together. Pre-crystallize.
Finishing
Unmold triangle cherries. Melt off sharp edges.
Make a little hole to put in the cherry stalk.
Spray with ruby spray mix.
Indulge