RUBY
CREATION KIRSTEN TIBBALLS,
CALLEBAUT GLOBAL AMBASSADOR
ROULADES
60 mins.
Makes: 1 (serves 8-10)
CHOCOLATE SPONGE
Ingredients
• 90 g caster sugar
• 180 g whole eggs, room
temperature
• 55 g plain (all-purpose)
flour
• 30 g Callebaut Dutch
Process Cocoa Powder
• caster sugar, for
sprinkling
Preparation
• Spray a 240 mm x 370 mm baking tray with
vegetable oil and line the base and sides with
baking paper. Set aside.
• Preheat the oven to 190°C, fan forced.
• Whisk the sugar and eggs for 5 minutes, until
light and fluffy.
• Meanwhile, sieve the flour and cocoa powder
onto a sheet of baking paper.
• Once the egg mixture is pale and aerated,
gradually add the sieved ingredients, gently
folding through after each addition.
• Pour the sponge batter into the baking tray and
gently spread the mixture out evenly, careful not
to knock out too much air.
• Bake in the oven for 7-8 minutes, until the
sponge bounces back when gently pressed.
• Slightly dampen a clean tea towel, lay it out flat
and sprinkle it with sugar.
• While the sponge is still hot, flip it onto the
sugar-coated tea towel. Gently remove the
baking paper from the sponge.
• Fold the end of the tea towel over the sponge
and roll into a tight roll. Set aside to cool.
WHIPPED RUBY CHOCOLATE GANACHE CARAMELISED ALMONDS
Ingredients Preparation Ingredients Preparation

• 270 g fresh cream 35% (A)
• 25 g liquid glucose
• 190 g Callebaut Ruby RB1
Chocolate 47.3%
• 395 g fresh cream 35% (B)
• pink colour gel paste,
optional
• In a saucepan, boil the cream (A) and liquid
glucose.
• Place the Callebaut Ruby into a bowl and pour
over the boiled cream. Whisk to combine.
• Add the cream (B) and whisk.
• Add in a couple of drops of the pink colour gel
and whisk.
• Cover with plastic wrap touching the surface
and place into the refrigerator to chill for at
least 6 hours.
• 80 g water • Preheat the oven to 160°C, fan forced.
• 135 g caster sugar • Place the water and sugar into a saucepan and bring to
• 200 g slivered the boil, or heat until the sugar is completely dissolved.
almonds
• Place the almonds into a bowl and pour over the boiled
syrup.
• Line a baking tray with baking paper. Spoon the
almonds onto the tray without too much excess syrup.
Spread out evenly.
• Bake for 15-20 minutes, until golden brown in colour,
mixing the nuts every 5 minutes to ensure even
roasting.
• Allow the almonds to cool completely before finely
chopping.
• Set aside until required.
 ends meet. Angle the ruler towards the bottom of the
RUBY CHOCOLATE GARNISH roulade.
Ingredients Preparation • Push the ruler in while pulling on the bottom piece of baking
paper to tighten the roll.
• 120 g Callebaut • To temper the Callebaut Ruby, place the chocolate
Ruby RB1 into a microwave-safe plastic bowl, heat in 30 second • Remove the ruler and place the roll into the freezer for a
Chocolate 47.3% increments, stirring in between. Once you have 50% minimum of 6-8 hours.
solids and 50% liquid, stir vigorously until the solids have • Once frozen, use a hot serrated edged knife to trim the
completely melted. ends.
• Transfer the chocolate into a paper piping cone, zip lock • Return the roulade to the freezer until ready to glaze.
bag or small piping bag.
• Cut a small amount off the tip of the piping bag. Pipe GOURMET GLAZE
the tempered chocolate in offset circles onto a strip of Ingredients Preparation
baking paper to create the chocolate garnishes.
• Allow to set at room temperature. • 700 g • Temper the Callebaut Ruby as per the instructions above.
Callebaut Ruby • Add in the chopped caramelised almonds and grapeseed oil,
NOTE: RB1 Chocolate mix to combine.
47.3%
To test if your chocolate is tempered, dip the edge of a plastic scraper, or strip of • Place the frozen roulade onto a cooling rack over a tray
• 200 g
baking paper, into the chocolate, tap off the excess chocolate and leave at room with sides.
caramelised
temperature for approximately 7 minutes. If the chocolate sets in this time it is • Pour the glaze over the roulade. Using a sharp knife, trim
almonds,
tempered. If the bowl of chocolate begins to thicken while waiting for the test around the base before the chocolate becomes too firm.
above
results, gently warm it with a hair dryer, or heat gun, and stir. Transfer the roulade to a serving plate.
• 200 g
Any excess chocolate can be reused. Spread the left-over chocolate out over a grapeseed oil
sheet of baking paper. Once the chocolate sets, it can be broken up and stored
in the original packaging or wrapped tightly in plastic wrap and stored in an
opaque bag or container. FINISHING AND PRESENTATION
Ingredients Preparation
ASSEMBLY
Ingredients Preparation • whipped Ruby • When ready to serve, transfer the reserved whipped Ruby
chocolate ganache into a piping bag fitted with a 12 mm star piping
• 75 g vanilla bean • Place the prepared Ruby cream mixture into the bowl of ganache, above tube. Pipe the ganache on top of the roulade in an offset
paste a stand mixer fitted with a whisk attachment. Add the Ruby chocolate V pattern.
• 1/2 punnet vanilla bean paste and whisk until it reaches a piping garnishes • Arrange the Ruby chocolate garnishes and berries on top
raspberries consistency. • berries of the whipped ganache.
• 1/2 punnet • Gently unroll the chocolate sponge and transfer it onto • above icing
blueberries • Finish with a dusting of icing sugar.
a sheet of baking paper. (confectioner’s)
• 1/2 punnet sugar, for dusting
• Spread three quarters of the whipped Ruby ganache
blackberries, cut
evenly over the sponge, leaving a 10mm edge at the end
in half NOTE:
of the sponge that you will be rolling towards.
• icing
• Place the remaining whipped Ruby ganache into the If you do not have a piping bag and star tip, you can simply place small scoops of
(confectioner’s)
refrigerator. the whipped Ruby ganache in an offset pattern on top of the roulade.
sugar
• Arrange the berries over the whipped Ruby ganache
ensuring they are evenly distributed.
• Use the baking paper to lift the sponge as you roll it as
tight as possible.
• Place a ruler on top of the baking paper where the 2
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