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Callebaut Ruby Cherries

Course: Dessert


Ruby Chocolate Mold

Vanilla Cream


  • 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.


  • Unmold triangle cherries. Melt off sharp edges.
  • Make a little hole to put in the cherry stalk.
  • Spray with ruby spray mix.
  • Indulge