Ruby chocolate crunch
A very crunchy confectionery with a rich, fruity flavour. Ruby chocolate is a completely new and intriguing chocolate flavour and colour that is made from ruby cocoa beans without the addition of food colourings or fruit flavours. It is totally natural. Although the pink colour disappears with this preparation, the fruity flavour remains!
Makes 1500g.
Allergens & dietary requirements
- Lactose
- Cow's milk
- Soy
- Vegetarian
Ingredients
- 800 g water
- 200 g granulated sugar
- 200 g isomalt
- 60 g Sosa gelcrem thickening agent
- 400 g ruby chocolate
Preparation method
- Put the water, granulated sugar, isomalt, and gelcrem in the mixing bowl of a thermoblender.
- Then blend for 30 minutes at 80°C until the mixture is smooth.
- Leave to cool for 5 minutes before mixing in the ruby chocolate.
- Leave to rest outside the refrigerator for 24 hours.
- Spread out the mixture thinly on a baking tray covered with a silicone mat.
- Place in an oven at 140°C with the fan set to 2 for 30 minutes.
- Keep the mixture warm under a heat lamp.
- Make thin chocolate caramel by pulling off pieces of the confectionery mixture with your thumb and index finger while wearing kitchen gloves. Make sure the pieces are as thin as possible.
- Store in an air-tight container with silicone granules.
Serving suggestions
- Combines well with components of beetroot, raspberry, and balsamic vinegar.
- Perfect with strawberry, lemon, and olive.
- Delicious in a dish with components of macadamia nut, redcurrant, and woodruff.
