Cacao! ∴∵ゞ(´ω`*) ♪
This time, Raspberry Ganache's chocolate bonbons (bite-size chocolate) which used the newly released ruby chocolate Ruby Chocolate RB 1 from Barry Callebaut Japan.
Based on the information and photos of the official website, I use the same mold as the official one.
When tempering, chocolate will gloss and solidify firmly. Also, it will be slightly shrunk, so that you can easily take it out from the mold.
※ This video is not sponsored.
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[Ingredients] (2 molds 42 pieces)
■ Coating
Ruby chocolate RB 1: 200 g
■ Raspberry Ganache
Ruby chocolate RB 1: 150 g
A - Raspberry Puree: 50 g
A - Citric acid: 0.2 g
A - Whipping cream: 40 g
A - invert sugar: 15 g
[Directions]
■ Ruby Chocolate Tempering
1. Melt chocolate at 40 ~ 45 ℃
2. Lower with stirring to 27 ℃
3. warm up to 29 ℃
4. Working temperature is 29 ℃
5. Filling temperature of ganache is around 32 ℃ or less
■ Raspberry Ganache
1. Chop ruby chocolate or melt it
2. Mix A and melt it with fire
3. Add 1 to 2 and slightly warm up to emulsify
4. Filling temperature of coating chocolate is around 32 ℃ or less
