Ruby Encyclopedia

VOLUME ONE
RUBY
ENCYCLOPEDIA
EXPLORE RUBY LIKE NEVER BEFORE
TABLE OF CONTENT
PREFACE 04 PART 1 06
MANIFESTO
ALL ABOUT RUBY CHOCOLATE

06 What is Ruby chocolate?
07 Where do the Ruby chocolate taste

and color come from?
07 Where are the Ruby cocoa beans

grown?
08 Which flavors work with

Ruby chocolate?
12 How to work and create with Ruby

chocolate?
13 Playing with the pH
02
PART 2 14 PART 3 00
CONFECTION
PASTRY / BAKERY
14 CH. 1: Confection Basics: Tempering, 56 CH. 1: Bakery / Pastry basics
making shells, tips & tricks for confection
58 Pound Cake with Ruby Glaze
14 How to temper Ruby chocolate 60 Ruby Brownie
16 Making shells 61 Ruby Cookies
18 Simple tricks 62 Ruby Muffins
63 Granola Bar
22 CH. 2: Ruby Ganaches
64 CH. 2: Simple bakery / pastry recipes
23 Ruby Dairy Ganache
24 Yogurt Strawberry ganache 65 Pistachio Cookies
25 Dairy Ganache with Beet Root 68 Coconut Cream Pie
26 Dairy Ganache with Acid 70 Layered Cake
28 Dairy Ganache with 2x Acid 71 Cheesecake
29 Ginger 72 Cupcake
30 Dairy Puree Raspberry
31 Dairy Puree Raspberry with Acid
74 CH. 3: Creams, Curds, Mousses, Glazes
34 Rose Lychee
35 Rose Lychee with Acid 75 Pastry Cream Ruby
36 Yuzu Ganache 76 Ruby Dairy Cremeux
37 Hibiscus 77 Raspberry Ruby Cremeux
80 Ruby Yogurt Mousse
38 CH. 3: Ruby & Others 81 Whipped Ganache
82 Ruby Glaze
39 Yuzu & W2 Ruby 83 Ruby Supreme
40 Gold & Ruby 84 Coconut Whip Ganache
41 Milk & Ruby
42 Dark & Ruby
44 Gianduja 86 CH. 4: Inspiration
45 Ruby Sesame Praline 88 Choux
92 Entremet
48 CH. 4: Snacking Confection 94 Black Forest
96 Tarte
49 Marshmallows 98 Macaron
50 Ruby Melt Away
51 Panning
52 Ruby Snacking Tablet
53 Almond Ruby Spread
54 Raspberry Caramel
03
MANIFESTO
With Ruby chocolate, Callebaut® changed the face of the industry by introducing a 4th type of chocolate.
Ruby chocolate’s new intensely fruity, tangy, and fresh flavor and natural color will inspire chefs’ creations
for years to come.
Today, the Chocolate AcademyTM North America chef team invites you to dive even deeper into the possibilities
offered by this chocolate with the Ruby Encyclopedia. Built like a handbook, it showcases unlimited
combinations of flavors, textures and colors, allowing chefs to explore a new palette of applications never
seen before.
We look forward to experiencing your new Ruby creations.
The Chocolate Academy North America
04
05
PART 1
ALL What is Ruby chocolate?
ABOUT
After dark, milk and white chocolate, Ruby is the
most extraordinary chocolate discovery in 80
years. This 4th type of chocolate surprises with a
RUBY
completely new chocolate taste and color – purely
natural from the Ruby cocoa bean – without adding
any colorants or fruit flavorings.
CHOCOLATE Ruby chocolate features the same ingredients as

milk chocolate: cocoa liquor, milk powder, cocoa
butter, sugar and vanilla. The result is an intense
fruitiness with fresh sour notes.
06
Where do the Ruby Where are the Ruby cocoa
chocolate taste and color beans grown?
come from? They’re grown in the traditional cocoa growing
countries of Brazil, Ecuador and Ivory Coast.
Callebaut®’s chocolate makers found out that
Neither genus nor origin determine the qualification
unique components, naturally present in cocoa
for a cocoa bean to be a Ruby bean. It’s the inside
beans, yield chocolate with an exceptional red-pink
of the beans that counts. The natural occurrence of
color and fruity taste.
the sought-after precursors determines whether
a cocoa bean will yield the typical Ruby chocolate
Everything pointed towards the precursors in
color and taste during processing. Exactly those
a specific type of bean: the Ruby cocoa bean.
beans are selected to make Ruby chocolate.
Identifying the Ruby cocoa beans – which hold
plenty of these precursors – and finding the best
way to process the beans during chocolate making
has taken years of research in collaboration with
the Jacobs University in Germany.
After more than a decade, Callebaut®’s chocolate

makers and cocoa experts cracked it and finetuned
the selection and processing of the right cocoa
beans. With Ruby chocolate RB1, Callebaut®
composed the first Ruby couverture chocolate
dedicated to chefs.
07
PART 1
WHICH FLAVORS
WORK WITH
RUBY CHOCOLATE?
Very different from any other Wasabi
chocolate in the world, Curry Pink Pepper
Ruby chocolate has a fruity,
berry-like taste with typical
fresh, sour notes. The taste
itself comes from the cocoa Turmeric Ginger
beans selected to make this SPICES
chocolate type. Delicate
processing of the beans
preserves the typical sour Vanilla
flavors. Cinnamon
Ruby chocolate is an exceptional Black Sesame Szechuan

chocolate for guests and
customers to taste and enjoy as
such in a variety of applications.
Because of its unique and

different taste profile,
Ruby chocolate opens up to
completely new pairings.
Exactly this makes Ruby
chocolate an exceptional Gold Madagascar
CHOCOLATES
chocolate that appeals to a
new audience of centennials
and millennials. They’re eager to
explore new sensations and love
the high Instagram-appeal of
Ruby chocolate.
08
Codfish Almond
Scallops Sea Urchin Popcorn Cashew
FISH NUTS &

SEEDS
Crab Clam (Ensis) Macademia Peanut
Oyster Hazelnut
Caramel
Tomato Lemon
Cauliflower Lime
Maple syrup Honey
FRUITS &
SYRUPS VEGETABLES
Carrot Calamansi
Sirop de Liège Cuberdon

Yuzu Mango
09
PART 1
WHICH FLAVORS
WORK WITH
RUBY CHOCOLATE?
Mint Roquefort
Rosemary Saffron Camembert Mascarpone
HERBS CHEESES
Basil Violet Gorgonzola Blue cheese
Sesame Oil
OILS &
VINEGARS
Soy Sauce Balsamic vinegar
10
BEVERAGES
Rosé Champagne Kriek
Red Rioja Rosé Cava
WINES BEERS
Rodenbach Geuze
Sauternes Red Syrah
Whiskey Green Tea
Cognac Rum
Black Tea COFFEE Arabica
SPIRITS & TEA
Gin Sake
Ethiopia
11
PART 1
HOW TO WORK AND

CREATE WITH RUBY
CHOCOLATE?
HOW TO MELT RUBY CHOCOLATE?
At a temperature
BETWEEN 40 AND 45°C.
Use a melter or a bain-marie.
HOW TO COOL RUBY CHOCOLATE?
MOLDED PRODUCTS: ENROBED ITEMS:

Cool at a temperature that is
Keep cool at
AROUND 10°C a temperature of
lower than the working area
14-18°C
ABOUT 8-12°C
HOW TO STORE RUBY CHOCOLATE?

Free from light.
IN A CLEAN DRY SPACE
(relative humidity of max. 70%), free from odors
At a constant temperature between
12-20°C (53-68°F)
12
PLAYING
WITH THE pH
The Ruby chocolate has a pH of 5.4
When you add water content to Ruby chocolate, check the
pH. The ingredients neutralize the pH of the chocolate to
bring the pH values up which affects the color.
Adjust your pH to be as close as possible to 4

with the addition of acids (purees, juices, citric acid)
if you want to recover the color.
13
PART 2
CONFECTION
HOW TO TEMPER
RUBY CHOCOLATE
Tempering chocolate is pre-crystallizing the cocoa Using Ruby chocolate in a tempering machine for a
butter in chocolate. It ensures the chocolate will few days does not affect its taste or color. Ensure
become hard and shiny during cooling. Good continuous movement (stirring) to avoid separation.
tempering also guarantees molded chocolate When keeping Ruby chocolate in liquid condition, it
products can be easily removed from the molds is mandatory to maintain a processing temperature
after cooling. between 40-50°C (104-122°F).
CLASSIC TEMPERATURE WITH RUBY CALLEBAUT® CALLETS™

1. Melt the chocolate at 40-45°C.
2. Add 15-20% callets™ and stir.
3. Allow the chocolate to cool to 30-32°C.
4. Chocolate is ready to process.
WHEEL-TYPE TEMPERING MACHINE

1. Melt the chocolate in the wheel machine at 40-45°C.
2. Once melted, lower the thermostat to 30°C.
3. Add 15% to 20% of callets™. The machine mixes the callets™ – and their crystals – into the melted chocolate.
TEMPERING IN THE MICROWAVE

1. Pour callets™ in a bowl.
2. Melt in the microwave.
3. Take the callets™ out of the microwave every 15 to 20 seconds and stir well to ensure they do not scorch.
4. Repeat until all callets™ have almost melted. Only some small pieces should still be visible.
5. Remove from the heat and stir well until the last pieces have melted and the chocolate has slightly thickened.
TEMPERING ON A COOL (MARBLE) WORK SURFACE

1. Melt the chocolate at 40-45°C.
2. Pour 2/3 of the chocolate on the marble.
3. Move continually.
4. Continue until the chocolate thickens.
5. Add back again to the rest of the melted chocolate.
6. Stir well. Chocolate is ready to process.
TEMPERING THE CHOCOLATE IS VERY SIMPLE, THANKS TO MYCRYO® COCOA BUTTER

1. Melt the chocolate at 40-45°C (in microwave or bain-marie).
2. Allow the chocolate to cool at room temperature to: 33-34°C.
3. Add 1% of Mycryo® cocoa butter, or 10 g for 1 kg of chocolate.
4. Mix well. Chocolate is ready to process.
14
15
CONFECTION BASICS:
TEMPERING, MAKING SHELLS, TIPS & TRICKS
FOR CONFECTION
PART 2
CONFECTION
MAKING SHELLS
A molded bonbon is characterised by the fact that it has an outer shell in chocolate that is made by pouring
pre-crystallized chocolate into a mold and leaving it to harden. Once the shell has hardened, a filling is piped into
the mold and the bonbon is closed with a layer of tempered chocolate.
A wide range of fillings are suitable for molded bonbons, as long as they are easily pourable. What is essential
is that you need to be able to fill the interior completely without leaving behind air bubbles. For this you need a
soft, runny filling.
EQUIPMENT REQUIREMENTS
Molds Make sure that the molds are at room
Piping bags temperature and heat them up slightly
Melting tank or wheel-type tempering machine with a hot air blower. Make sure the
Small palette knife molds are no warmer than the tempered
Triangular palette knife chocolate.
Paper
FOR THE FILLING

Ganache, praline or the filling of your choice
Piping bag with smooth piping tip
Small palette knife
16
MAKING SHELLS
STEP BY STEP
1. Fill the mold with pre-crystallised chocolate. Hold the mold

at a slight angle. Use the small palette knife to scrape the
excess chocolate from the top and the bottom edge of the
mold.
2. Run the molds firmly over the surface of the marble or

the work surface in order to shake out any air bubbles in the
chocolate.
3. Pour the excess chocolate out of the mold and make sure
that all the corners and edges in the mold are covered with
chocolate.
4. Remove the remaining chocolate from the top and the edges
of the mold using the small palette knife.
5. Leave the mold to drip onto the paper for 5 minutes (until
the dripping chocolate begins to solidify). Scrape the chocolate
remains off the top of the mold and leave it to harden for ten
minutes in the fridge (10°C). The molds are now ready to fill
with a ganache, or another filling.
6. Fill the molds with a ganache, praline or the filling of your

choice. For this you should preferably use a piping bag with
a smooth piping tip. Fill them up to two millimeters from the
edge. Otherwise it will be impossible to close the molds. Make
sure that the filling is not too warm (max 25°C). Once filled,
leave the filling to solidify.
7. Close the bonbons: Heat up the mold briefly with a hot

airgun, put the chocolate on half of the bonbons, and scrape
off the rest. Just make sure that the mold stays horizontal
while scraping, otherwise you will have air bubbles.
8. Once the bonbons are set, tap the molds gently out onto a
sheet of paper or a stainless steel plate. If necessary, you can
tap the mold lightly with the back of the palette knife in order
to loosen the bonbons.
PRO TIP
1. Wear gloves when removing the bonbons from the mold in

order to avoid fingerprints. Remove the bonbons preferably onto
a clean surface in order to avoid attracting dust and chocolate
debris.
2. When bonbons are taken out of the mold they remain static
for a little while.
17
PART 2
CONFECTION
SIMPLE TRICKS
PROBLEM: DIFFICULT TO REMOVE FROM MOLD
CAUSE:
• Poorly tempered chocolate couverture.
• Cooling temperature too high.
• Layer of chocolate couverture too thin.
• Mold not cleaned sufficiently.
SOLUTION:
• Crystallising the chocolate couverture properly.
• Good tempering is easy with callets™.
• Once molded, the mold temperature should be between 14-16°C
for easy unmolding.
• Use a less fluid chocolate couverture for bigger molded figures.
PROBLEM: WHITE OR GREY COLORATION

CAUSE:
• Too slow cooling of chocolate couverture.
• Poorly tempered chocolate couverture.
• “Over-crystallized” chocolate couverture.
• Mold too cold when chocolate couverture retracts.
SOLUTION:
• Cooling should occur at a temperature approx. 10°C lower than
the ambient temperature.
• Melt the excess crystals by increasing the temperature
gradually by 0.5°C.
• Mold temperature should be 20 to 24°C before unmolding.
PROBLEM: CRACKS IN MOLDED PRODUCT

CAUSE:
• Refrigerator too cold.
• Layer too thin and cooling too fast.
SOLUTION:
• Mold temperature should be 14-16°C before unmolding.
• Use a chocolate that has the right viscosity for the mold
(for small mold, use a fluid chocolate and and for large mold use a
less fluid chocolate).
18
PROBLEM: DULL STAINS ON MOLDED PRODUCTS
CAUSE: SOLUTION:
• “Over-crystallised” chocolate. • Melt the excess crystals by increasing
• Refrigerator too cold the temperature gradually by 0.5°C.
(ideal temperature is between 14-16°C). • Mold temperature should be 20 to 24°C
• Molds too cold. before unmolding.
• Molds not cleaned sufficiently. • Clean molds!
PROBLEM: THICKENING OF COUVERTURE WHILE WORKING

CAUSE: SOLUTION:
• Excessive crystallisation of chocolate couverture. • Increase the temperature gradually by 0.5°C.
Do not add cocoa butter.
PROBLEM: MOLDED PRODUCTS ARE NOT GLOSSY

CAUSE: SOLUTION:
• Chocolate couverture too cold when filling • Chocolate temperature during the filling of
the molds. the molds should be around 20°C.
• Workshop or refrigerator too cold. • Ambient temperature should ideally be 18° to 22°C.
• Follow the advised temperature for tempering.
PROBLEM: FINGERPRINTS ON FINISHED PRODUCT

CAUSE: SOLUTION:
• Product touched with wet or warm fingers. • Do not touch the product with wet or warm
fingers. If necessary, gloves should be worn.
PROBLEM: DIRTY MOLDS

CAUSE: SOLUTION:
• Fingerprints inside the mold. • Clean molds using warm water and
• Molds contaminated by fillings. a very mild detergent.
• Dull stains in the mold. Use a very soft cloth, a sponge or brush in order to
• Poorly tempered chocolate used. avoid scratching the inside of the molds. Rinse
• Molds not pre-heated. with warm water and remove remaining water
with a dry cloth. Once rinsed, you can also use a
compressed air gun to dry your mold.
• Molds should ideally have a temperature of
20°C (preheat a little).
19
MARSHMALLOWS
20
Do not touch the product
with wet or warm fingers
21
PART 2
CONFECTION
II. RUBY GANACHES
22
PART 2
CONFECTION
II. RUBY GANACHES
PLAIN RUBY GANACHE

This is a unflavored Ruby ganache, using dairy as a base
Format: Molded
Color & Flavor preservation: AW 0.89, up to 4 weeks
Tips & Tricks: For brighter color add up to 1.5% of

Citric Acid Solution of total weight
pH level: 5,1
Difficulty level: Medium
INGREDIENTS GRAMS %
Milk 110g 21,87%

Cream 35% 50g 9,94%
Dextrose 15g 2,98%
Sorbitol 25g 4,97%
Trimoline 15g 2,98%
Ruby 250g 49,70%
Cocoa butter 20g 3,98%
Fleur de sel 1g 0,20%
Butter 17g 3,38%
TOTAL 503g 100%
PROCEDURE
1. Boil the milk, cream, dextrose, sorbitol and trimoline

2. Cool to 70°C
3. Pour over the Ruby chocolate, cocoa butter and fleur de sel, allow heat to
transfer before burr mixing
4. Burr mix, add the butter and create an emulision
5. Once everything is burr mixed together, transfer to a piping bag to cool
6. Bring ganache to 29°C before piping into shells
7. Allow ganache to crystallize before closing shells
23
PART 2
CONFECTION
II. RUBY GANACHES
YOGURT
RUBY GANACHE
Yogurt Ruby ganache flavored with Strawberry powder
Format: Molded
Tips & Tricks: Using Yogurt as an acid component and
Strawberry powder to enhance
the color and taste
pH level: 4,8
INGREDIENTS GRAMS %
Cream 35% 187,5g 18,99%

Sorbitol 62,5g 6,33%
Trimoline 23,4g 2,37%
Soy lecithin 3,1g 0,31%
Sheep yogurt 156,3g 15,83%
Ruby 546,9g 55,38%
Strawberry powder 7,8g 0,79%
TOTAL 987,5g 100%
PROCEDURE
1. Boil the cream, sorbitol, trimoline and strawberry powder

and cool to 70°C
2. Strain the mixture over the Ruby chocolate and soy lecithin
3. Allow heat to transfer before burr mixing
4. Begin to burr mix while adding in the sheep yogurt
5. Once everything is well emulsified transfer to piping bag to cool
6. Allow ganache to cool to 29°C
24
PART 2
CONFECTION
II. RUBY GANACHES
VANILLA
RUBY GANACHE
Dairy base Vanilla Ruby ganache colored
with beet root powder
Format: Molded
Tips & Tricks: Using beet root powder
as a natural coloring
pH level: 4,9
INGREDIENTS GRAMS %
Cream 35% 335g 30,10%

Trimoline 75g 6,74%
Vanilla beans 2g 0,18%
Beet root powder 5g 0,45%
Butter 84g 7,55%
Ruby 612g 54,99%
TOTAL 1113 g 100%
PROCEDURE
1. Boil the cream, trimoline, vanilla bean, and beet root powder,
then cool to 70°C
2. Strain the mixture over the Ruby chocolate
3. Burr mix, add in the butter and create an emulsion
4. Once everything is well emulisified, transfer to piping bag to cool
5. Cool ganache to 29°C before piping into shells
6. Allow to crystallize before closing the shells
25
26
PART 2
II. RUBY GANACHES

CONFECTION
VANILLA GANACHE WITH CITRIC ACID

II. RUBY GANACHES
VANILLA GANACHE
WITH CITRIC ACID
Dairy base Vanilla ganache with the addition of citric acid to enhance the color
Format: Framed
Tips & Tricks: Adding the citric acid will not
alter your flavor but will enhance
your color
pH level: 4,66
INGREDIENTS GRAMS % PROCEDURE
Cream 35% 335g 29,99% 1. Boil the cream, trimoline, and vanilla bean then cool to 70°C
Trimoline 75g 6,71% 2. Pour the mixture over the Ruby chocolate
Vanilla beans 2g 0,18% 3. Begin to burr mix while adding butter and citric acid
Citric acid solution 9g 0,81% 4. Once everything is emulsified cast into prep frame
Butter 84g 7,52% 5. Allow to crystallize before cutting and enrobing
Ruby 612g 54,79%
TOTAL 1117g 100%
27
PART 2
CONFECTION
II. RUBY GANACHES
VANILLA GANACHE
WITH CITRIC ACID X2
Dairy base Vanilla ganache with the addition of
citric acid to enhance the color
Format: Framed
Tips & Tricks: Adding the citric acid will not alter your
flavor but will enhance your color
This is the same recipe as before with
2 times the amount of acid
pH level: 4,03
INGREDIENTS GRAMS %
Cream 35% 335g 29,75%

Trimoline 75g 6,66%
Citric acid solution 18g 1,60%
Butter 84g 7,46%
Ruby 612g 54,35%
TOTAL 1126g 100%
PROCEDURE
1. Boil the cream, trimoline and vanilla to a simmer, then cool to 70°C
2. Pour over the Ruby chocolate and let sit a moment before burr mixing
3. Begin to burr mix and add in the butter and citric acid
4. Once an emulision has been created, cast into prepped frame
5. Allow to crystallize before cutting and enrobing
28
PART 2
CONFECTION
II. RUBY GANACHES
RUBY GINGER
GANACHE
Almond milk based ganache flavored with ginger
Format: Framed
Tips & Tricks: An alternative to dairy with the usage
of almond milk, paired with ginger to
compliment the Ruby chocolate
pH level: 5,4
INGREDIENTS GRAMS %
Almond milk 200g 20,66%

Sorbitol 68g 7,02%
Dextrose 42g 4,34%
Glucose DE60 56g 5,79%
Butter 36g 3,72%
Ruby 562g 58,06%
Ginger 4g 0,41%
TOTAL 968g 100%
PROCEDURE
1. Boil the almond milk, sorbitol, dextrose, glucose, and grated ginger
2. Cool to 70°C and strain over the Ruby chocolate
3. Add in the butter and create an emulision
4. Once everything is emulsified, cast into prep frame
29
PART 2
CONFECTION
II. RUBY GANACHES
RASPBERRY
GANACHE (NO ACID)
Ganache puree and dairy base
Format: Framed
Tips & Tricks: The addition of puree not only brings
flavor but bright red color
pH level: 4,7
INGREDIENTS GRAMS %
Raspberry puree 270g 25,35%

Sorbitol 25g 2,35%
Cream 35% 25g 2,35%
Ruby 675g 63,38%
Butter 70g 6,57%
TOTAL 1065g 100%
PROCEDURE
1. Boil the puree, sorbitol, and cream, cool to 70°C

2. Pour over the Ruby chocolate and let sit for a minute
3. Begin to burr mix, add in butter
4. Once emulsified, cast into prepped frame
30
PART 2
CONFECTION
II. RUBY GANACHES
RASPBERRY
GANACHE (ACID)
Ganache made with puree, dairy and addition of acid
Format: Framed
Tips & Tricks: The addition of acid to the prior recipe
to enhance the color and brighten the
flavor by reducing the PH
pH level: 4,3
INGREDIENTS GRAMS %

Sorbitol 25g 2,33%
Cream 35% 25g 2,33%
Ruby 675g 62,91%
Butter 70g 6,52%
Citric acid solution 8g 0,75%
TOTAL 1073g 100%
PROCEDURE
1. Boil the puree, sorbitol, and cream, cool to 70°C

2. Pour over the Ruby chocolate and let sit for a minute
3. Begin to burr mix, add in butter and citric acid
31
RASPBERRY GANACHE
cast into prepped frame
32
33
PART 2
CONFECTION
II. RUBY GANACHES
RUBY ROSE LYCHEE

GANACHE (NO ACID)
Puree based ganache
Format: Molded
Tips & Tricks: Using puree as a base to remain
true to the flavor
pH level: 4,61
INGREDIENTS GRAMS %

Glucose DE 40 40g 9,80%
Trimoline 25g 6,13%
Dextrose 30g 7,35%
Ruby 225g 55,15%
Rose oil (drops) 5g 1,23%
Lychee oil (drops) 3g 0,74%
TOTAL 408g 100%
PROCEDURE
1. Boil the raspberry puree, glucose, trimoline, dextrose

2. Cool to 70°C, pour over the chocolate and oils
3. Allow heat to transfer and begin to melt the chocolate
before burr mixing
4. Create an emulision using the burr mix, transfer to piping bag
5. Allow ganache to cool to 29°C before filling the shells
6. Leave ganache to crystallize before closing the shells
34
PART 2
CONFECTION
II. RUBY GANACHES
RUBY ROSE LYCHEE

GANACHE (ACID)
Ruby Rose Lychee Ganache with Acid
Format: Molded
Tips & Tricks: Using puree as a base to remain true to
the flavor, adding acid to brigthen
the color
pH level: 4,03
INGREDIENTS GRAMS %

Citric acid 3g 0,73%
Glucose DE 40 40g 9,73%
Trimoline 25g 6,08%
Dextrose 30g 7,30%
Ruby 225g 54,74%
Rose oil (drops) 5g 1,22%
Lychee oil (drops) 3g 0,73%
TOTAL 411g 100%
PROCEDURE
1. Boil the puree, glucose, trimoline, and dextrose

2. Cool to 70°C and pour over the Ruby chocolate and oils
3. Burr mix to create an emulsion
4. Transfer to piping bag to cool ganache
35
PART 2
CONFECTION
II. RUBY GANACHES INGREDIENTS GRAMS %
YUZU Yuzu puree

Glucose DE 40
87,5g
17,5g
19,66%
3,93%
RUBY GANACHE Trimoline

Salt
Ruby
27,5g
0,5g
300g
6,18%
0,11%
67,42%
Citrus puree base ganache Cocoa butter 12g 2,70%
TOTAL 445g 100%
Format: Framed
Color & Flavor preservation: AW 0.87 up to 5 weeks
Tips & Tricks: Using a citrus ganache helps reduce PROCEDURE
the pH level close to that of Ruby
chocolate 1. Boil the puree, glucose and trimoline
pH level: 3,86 2. Cool to 70°C and pour over the salt, Ruby chocolate and
cocoa butter
3. Allow heat to transfer before bur mixing
4. Burr mix to create an emulsion
6. Allow ganache to crystallize before cutting and enrobing
36
PART 2
CONFECTION
II. RUBY GANACHES
HIBISCUS
RUBY GANACHE
Water base infusion ganache
Format: Framed
Tips & Tricks: Hibiscus tea infusion not only brings
flavor that pairs well with Ruby
chocolate but gives a bright purple color
pH level: 4,3
INGREDIENTS GRAMS %
Water 250g
Hibiscus 30g
Infusion 123g 26,28%

Sorbitol 38g 8,12%
Dextrose 23g 4,91%
Ruby 263g 56,20%
Butter 15g 3,21%
TOTAL 468g 100%
PROCEDURE
1. Bring the water to a boil and pour over tea leaves

2. Infuse the tea for 7 minutes
3. Strain the tea and rescale infusion
4. Add the sorbitol, dextrose, and glucose to the infusion
5. Heat mixture to 70°C and ensure all sugar is dissolved
6. Pour over the Ruby chocolate and allow heat to transfer before
emulsifing
7. Begin to burr mix, add the butter and create emulsion
9. Allow ganache to crystallize before cutting and enrobing
37
PART 2
CONFECTION
III. RUBY & OTHERS
38
III. RUBY & OTHERS
RUBY YUZU &

W2 GANACHE
Citrus puree base ganache paired with Callebaut® W2
Format: Molded
Tips & Tricks: The sweetness of W2 cuts down on

taste acidity of the yuzu
pH level: 4,17
INGREDIENTS GRAMS %

Trimoline 55g 6,95%
Salt 1g 0,13%
Yuzu juice 175g 22,12%
Callebaut® W2 200g 25,28%
Ruby 300g 37,93%
TOTAL 791g 100%
PROCEDURE
1. Boil the yuzu juice, glucose and trimoline

2. Cool to 70°C
3. Pour over the Ruby chocolate, cocoa butter and salt, allow heat to transfer before
burr mixing
4. Burr mix and create an emulsion
5. Once everything is burr mixed together, transfer to a piping bag to cool
6. Bring ganache to 29°C before piping into shells
7. Allow ganache to crystallize before closing shells
39
PART 2
CONFECTION
III. RUBY & OTHERS
RUBY &
GOLD GANACHE
Dairy base ganache
Format: Molded
Tips & Tricks: The creaminess of Callebaut® Gold
round up the overall flavor and texture
of the ganache
pH level: 5,43
INGREDIENTS GRAMS %
Cream 35% 250g 39,75%

Trimoline 25g 3,97%
Salt 2g 0,32%
Vanilla bean 2g 0,32%
Callebaut® Gold 100g 15,90%
Ruby 200g 31,80%
Butter 50g 7,95%
TOTAL 629g 100%
PROCEDURE
1. Boil the cream, trimoline and vanilla

2. Cool to 70°C
3. Pour over the Ruby chocolate, Callebaut® Gold and the salt
5. Begin to burr mix and add in the butter
6. Once an emulsion is created, transfer to piping bag
40
PART 2
CONFECTION
III. RUBY & OTHERS
RUBY &
823 GANACHE
Dairy base ganache
Format: Molded
Tips & Tricks: Pairing cinnamon with Ruby chocolate
and Milk chocolate for a well balance
flavor profile
pH level: 5,25
INGREDIENTS GRAMS %
Cream 35% 320g 36,76%

Trimoline 50g 5,74%
Ruby 350g 40,21%
Callebaut® 823 150g 17,23%
Cinnamon powder 0,5g 0,06%
TOTAL 870,5g 100%
PROCEDURE
1. Boil the cream and trimoline

2. Cool to 70°C
3. Pour over the Ruby chocolate, Callebaut® 823 and cinnamon
5. Begin to burr mix
6. Once an emulsion is created, transfer to piping bag
41
42
PART 2
III. RUBY & OTHERS

CONFECTION
RUBY & 811 GANACHE

III. RUBY & OTHERS
RUBY & 811 GANACHE

Dairy base ganache
Format: Framed
Tips & Tricks: Pairing dark couverture with
Ruby chocolate enhancing the
fruitness of the Ruby chocolate
pH level: 5,2
Cream 35% 400g 40,00% 1. Boil the cream and glucose

Glucose DE40 50g 5,00% 2. Cool to 70°C
Ruby 417g 41,70% 3. Pour over the Ruby chocolate and 811
811 100g 10,00% 4. Allow heat to transfer before burr mixing
Butter 33g 3,30% 5. Begin to burr mix and add in the butter
6. Cast into frame
TOTAL 1000g 100%
7. Allow to crystalize before cutting
43
PART 2
CONFECTION
III. RUBY & OTHERS
RUBY GIANDUJA
Nut base gianduja
Format: Framed
Color & Flavor preservation: up to 6 weeks
Tips & Tricks: Coconut pairs well with Ruby chocolate
allowing us to keep a vibrant color
1/ COCONUT GIANDUJA
Coconut flakes 450g 34,62% 1. Melt the Ruby chocolate to 40°C

Confectioner sugar 500g 38,46% 2. Robot Coupe all ingredients together
Coconut oil 50g 3,85% 3. Transfer to stone grinder and refine to desire consistency
Ruby 300g 23,08% 4. Temper to 28°C and cast
TOTAL 1300g 100%
2/ ALMOND GIANDUJA
Toasted almonds 500g 38,46% 1. Toast almonds

Confectioner sugar 500g 38,46% 2. Melt the Ruby chocolate to 40°C
Ruby 300g 23,08% 3. Robot Coupe all ingredients together
4. Tranfer to stone grinder and refine to desire consistency
TOTAL 1300g 100%
5. Temper to 28°C and cast over the coconut gianduja
6. Allow to crystallize before cutting
44
PART 2
CONFECTION
III. RUBY & OTHERS
RUBY SESAME
PRALINE
Praline base
Format: Molded
Tips & Tricks: Pairing sesame with Ruby chocolate
and Milk chocolate for a well balance
flavor profile
INGREDIENTS GRAMS %
Hazelnut praline 75g 18,61%

Almond praline 75g 18,61%
Tahini paste 136g 33,75%
Ruby 46g 11,41%
Butter 5g 1,24%
Feuilletine 37g 9,18%
TOTAL 403g 100%
PROCEDURE
1. Melt the Ruby chocolate, cocoa butter and butter to 40°C

2. Combine the pralines and paste together
3. Mix the Ruby chocolate and pralines together
4. Temper to 28°C before adding in the feuilletine
5. Pipe into milk chocolate casted molds
6. Allow to crystallize before closing shells
45
46
RUBY SESAME PRALINE
Allow to crystallize before
closing shells
47
48
PART 2
CONFECTION
IV. SNACKING
CONFECTION
I V. S N AC K I N G C O N F E C T I O N
RUBY
MARSHMALLOWS
Blackcurrent and Ruby Marshmallows
Format: Framed
Tips & Tricks: Blackcurrent pairing to enhance a fruit

forward profile and bright color
Works well with other purees
1/ MARSHMALLOWS
Sugar 375g 28,97% 1. Cook the first trimoline, sugar and puree to 110°C
Trimoline 1 125g 9,66% 2. In a mixing bowl with a whip, combine the second
Cassis puree 250g 19,32% amount of trimoline and gelatin mass
Trimoline 2 156,25g 12,07% 3. Once syrup is at 110°C pour over the ingredients in the mixing
Gelatin mass 165g 12,75% bowl
Citric acid 3g 0,23% 4. Whip the mixture on high speed to begin to cool and
Ruby 220g 17,00% incorporate air
5. Melt the Ruby chocolate to 40°C
TOTAL 1294,25g 100%
6. Fold in the Ruby chocolate and citric acid making sure
there are no streaks
8. Cast the marshmallows into desired frame thickness
9. Allow to sit overnight before cutting, toss in coating
2/ MARSHMALLOW COATING
Dextrose 160g 78.05% 1. Combine all dry ingredients in a coffee grinder

Powdered sugar 30g 14.63% 2. Once mixed, add in purple color as desired
Cornstarch 10g 4.88 % 3. Toss marshmallow after cutting
Citric acid powder 4g 1.95 %
Drops purple color 1g 0.49%
TOTAL 204g 100%
49
PART 2
CONFECTION
I V. S N AC K I N G C O N F E C T I O N INGREDIENTS GRAMS %
RUBY MELT AWAY Ruby

Coconut oil
520g
155g
77,04%
22,96%
TOTAL 675g 100%
Format: Framed
Color & Flavor preservation: up to 8 weeks PROCEDURE
Tips & Tricks: Can be easily enrobed, molded or
1. Temper the Ruby chocolate
used with another ganache
2. Add the coconut oil and cast
Difficulty level: Easy 3. Allow to crystalise before coating
50
PART 2
CONFECTION
RUBY PANNING
Panning
Format: Round
Color & Flavor preservation: up to 3 months
Tips & Tricks: Choose product to be panned, nuts,
gianduja, pâte de fruits...
Add some fruit powder to flavor
the Ruby chocolate
Difficulty level: Difficult
INGREDIENTS GRAMS %
Tempered Ruby 2000g 66.14%

Caramelized hazelnuts 1000g 33.07%
Capol 18g 0.60%
Shallac 6g 0.20%
TOTAL 3024g 100%
PROCEDURE
1. Set up the air between 10°C and 20°C depending on your room temperature
2. Set up the rotation around 20 %
3. Start adding the temper Ruby chocolate small amount at a time
4. Once all the Ruby chocolate has been added let crystalize overnight
THE NEXT DAY

1. For the Capol
2. For 3000 gr of products you need to add 0.6% in 3 time.
0.6% =18gr
18 divided by 6 = 3
0.3%=3x3=9gr | 0.2%=3x2=6gr | 0.1%=3x1=3gr
3. Add the first amount of Capol while the air is off
4. Turn on the air for 20 minutes
5. Repeat with the second amount of capol then third amount of capol
6. Once the third amount of capol is dry to touch reduce speed to 5%
and add the shallac
7. Rotate for a minute and empty the machine
51
PART 2
CONFECTION
I V. S N AC K I N G C O N F E C T I O N INGREDIENTS GRAMS
RUBY SNACKING Ruby

Assorted spices, nuts,
as needed
TABLET candied fruit, dried fruits as needed
Bark style tablet
PROCEDURE
Format: Molded 1. Temper the Ruby chocolate and cast into desire molds
2. Top with choice of aromas
Color & Flavor preservation: up to 3 months
Tips & Tricks: Use the pairing chart to complement
the Ruby chocolate with aromas
Difficulty level: Easy
52
PART 2
CONFECTION
ALMOND RUBY
SPREAD
Revisited hazelnut chocolate spread
Format: Jar
Tips & Tricks: Can easily substitute almonds for
another nut, macadamia, hazelnut
INGREDIENTS GRAMS %
Toasted almonds 240g 34,58%

Sugar 120g 17,29%
Confectioner sugar 150g 21,61%
Ruby 150g 21,61%
Milk powder 25g 3,60%
Grapeseed oil 5g 0,72%
TOTAL 694g 100%
PROCEDURE
1. Toast the almonds, divide into 2

2. Make a dry caramel with the sugar and pour over 1/2 of the almonds
3. In the Robot Coupe, grind the other 1/2 of the almonds and
the powdered sugar
4. Grind the remaining almonds with the caramel
5. Transfer both to the stone refiner and add the rest of the ingredients
6. Melt the Ruby chocolate at 40°C and add to the mix
7. Grind to desire texture
8. Temper and store
53
PART 2
CONFECTION
RASPBERRY CARAMEL
Soft chewy fruit base caramel
Format: Framed
Color & Flavor preservation: up to 3 month
Tips & Tricks: Fruit puree can be substituted
INGREDIENTS GRAMS %
Cream 35% 75g 7,72%

Sorbitol 44g 4,53%
Sugar 180g 18,52%
Glucose 270g 27,78%
Butter 60g 6,17%
Lecithin 3g 0,31%
Ruby 110g 11,32%
TOTAL 972g 100%
PROCEDURE
1. Bring the cream, sorbitol and puree to a boil

2. Add the glucose, bring to boil
3. Whisk in sugar slowly to maintain the boil
4. Cook to 115°C
5. Add in the butter and the lecithin
6. Cook to 118°C and take off the heat
7. Add in the melted Ruby chocolate
8. Cast caramel into desired heat resistant shape
9. Allow to set overnight before cutting
54
PART 2
CONFECTION
55
56
PART 3
I. BAKERY / PASTRY
PASTRY / BAKERY
BASICS
PART 3
PASTRY / BAKERY
In this section,
we bring you
basic bakery and pastry
recipes to give you all
the tips & tricks to work
with Ruby chocolate.
Our main focus
has been on the taste.
Color dilution is
normal as we mix Ruby
chocolate with other
ingredients in these
recipes. We worked on
pairings to offer great
taste and still have a
color twist to amaze
your clients.
57
58
PART 3
I. BAKERY / PASTRY: BASICS
POUND CAKE
PASTRY / BAKERY
POUND CAKE
Vanilla pound cake with raspberry and Ruby calletsTM glazed with Ruby glaze
Format: Loaf
Color & Flavor preservation: Refrigerate up to 5 days
Tips & Tricks: For a better result,
glaze your pound cake cold
1/ POUND CAKE
Yolks 203g 17,22% 1. Whip the yolks and the sugar to ribbon stage
Sugar 279g 23,66% 2. Sift the dry ingredients and mix just until combined
Creme fraiche 152g 12,89% 3. Melt the butter, add in, followed by the vanilla and
Bread flour 215g 18,24% creme fraiche
Baking powder 5g 0,42% 4. Once combined fold in the raspberries and Ruby chocolate
Butter 82g 6,96% pieces
Vanilla paste 3g 0,25% 5. Pour the batter into prepared loaf pan
Raspberry pieces 120g 10,18% 6. Bake at 170°C for 35-40 minutes depending on size
Chopped Ruby 120g 10,18% 7. Soak the cake after baking
TOTAL 1179g 100%
2/ VANILLA SYRUP
Sugar 200g 47,62% 1. Boil all the ingredients

Water 200g 47,62%
Vanilla paste 20g 4,76%
TOTAL 420g 100%
2/ RUBY GLAZE
Ruby 1070g 254,76% 1. Melt the Ruby chocolate to 40°C add the oil and butter
Grapeseed oil 80g 19,05% 2. Use between 23 & 25°C
Butter 30g 7,14%
TOTAL 1180g 100%
59
PART 3
PASTRY / BAKERY
BROWNIE
Dark Chocolate brownie with pistachio and
Ruby callets™ topped with Ruby ganache
Format: Sheet pan

Tips & Tricks: Add any type of nuts to fit your needs
1/ BROWNIE
Butter 681g 9,84% 1. Cream the butter and sugar

Sugar 1816g 26,25% 2. Add in the corn syrup, vanilla and salt
Corn syrup 681g 9,84% 3. Incorporate eggs one at a time
Vanille paste 56g 0,81% 4. Melt the cocoa paste and add into batter
Salt 56g 0,81% 5. Sift the flour and mix in just until incorporated
Eggs 908g 13,13% 6. Add Ruby chocolate and pistachios
Cocoa paste 681g 9,84% 7. Spread batter into baking tray
Cake flour 908g 13,13% 8. Bake at 170°C for 18-25 minutes depending on size
Ruby 681g 9,84% 9. Allow brownie to cool completely before topping with
Pistachios 450g 6,50% the ganache
TOTAL 6918g 100%
2/ GANACHE
Cream 35% 335g 29,75% 1. Boil the cream, trimoline and vanilla beans
Trimoline 75g 6,66% 2. Cool to 70°C and strain over the Ruby chocolate and citric acid
Vanilla beans 2g 0,18% 3. Burr mix until smooth
Citric acid solution 18g 1,60% 4. Add in butter and emulsifie
Butter 84g 7,46% 5. Allow to crystallize before using
Ruby 612g 54,35%
TOTAL 1126g 100%
60
PART 3
PASTRY / BAKERY
COOKIES
Ruby chocolate chip cookies
Format: Scooped
1 day once baked
Tips & Tricks: Add any type of nuts or dried fruits
to fit your needs
INGREDIENTS GRAMS %
Butter 1150g 15,74%

Sugar 624g 8,54%
Brown sugar 1200g 16,42%
Eggs 300g 4,11%
Yolks 160g 2,19%
Pastry flour 1760g 24,09%
Salt 40g 0,55%
Baking soda 18g 0,25%
Ruby 1200g 16,42%
Macadamia pcs 400g 5,47%
Cranberries 400g 5,47%
TOTAL 7307g 100%
PROCEDURE
1. Paddle the butter to soften

2. Add the sugars, mix just until combined
3. Incorporate eggs and yolks one at a time, followed by the vanilla
4. Sift the dry ingredients and alternate with the eggs
5. Add in the inclusions just until incorporated without over mixing
6. Scoop cookies and chill the dough
7. Bake at 180°C for 12-15 minutes until done
8. While cookies are still hot top cookie with Ruby chocolate pieces, and let
melt
61
PART 3
PASTRY / BAKERY
MUFFINS
Almond muffins filled with Cherry cream
Format: Individual
Color & Flavor preservation: 1 day
Tips & Tricks: Cherries paired with Ruby chocolate for
a flavorful experience
1/ MUFFINS
Butter 84% 226g 10,61% 1. Cream the butter and sugar until light and fluffy
Sugar 396g 18,59% 2. Mix in the eggs one at a time followed by almond extract
Eggs 212g 9,95% 3. Sift together the dry ingredients
Almond extract 3,5g 0,16% 4. Alternate the dries and milk into the butter sugar mixture
Almond flour 160g 7,51% 5. Fold in almond then cherries gently
Cake flour 320g 15,02% 6. Scoop into desired molds
Baking powder 8g 0,38% 7. Bake at 175°C for 15-20 minutes depending on size
Salt 4g 0,19% 8. Once the muffin are completely cool, filling with Ruby chocolate
Milk 226g 10,61% Cremeux
Slivered almonds 150g 7,04%
Cherries 425g 19,95%
TOTAL 2130,5g 100%
2/ FILLING
Cherry puree 225g 36,12% 1. Whisk together the eggs and the yolks in a bowl and set aside
Yolks 67g 10,75% 2. Heat the puree and the sugar together until light simmer
Eggs 85g 13,64% 3. Slowly temper the puree into the the egg mixture
Sugar 74g 11,88% 4. Place back into the pot and continue to whisk until
Gelatin mass 25g 4,01% the mixture has reached 82°C
Ruby 85g 13,64% 5. Pour over the Ruby chocolate and gelatin mass
Butter 62g 9,95% allow heat to transfer
6. Burr mix, add butter and finish burr mixing until
TOTAL 623g 100%
mixture is smooth
7. Allow to cool slightly before filling the muffin
62
PART 3
PASTRY / BAKERY
GRANOLA BAR
Energy bar packed with dried seeds and nuts
Format: Sheet pan

Color & Flavor preservation: Up to 5 days
Tips & Tricks: Add any type of nuts and seeds to fit
your needs
INGREDIENTS GRAMS %
Roasted pistachios 140g 27,56%

Pistachios brittle 30g 5,91%
Puffed millet 10g 1,97%
Puffed quinoa 10g 1,97%
Pumpkin seeds 40g 7,87%
F.D raspberry 10g 1,97%
Dried Iyokan 20g 3,94%
Cranberries 70g 13,78%
Ruby 60g 11,81%
Honey 40g 7,87%
TOTAL 508g 100%
PROCEDURE
1. Toast the pistachios

2. Add all the dry ingredients together besides the Ruby chocolate
3. Cook the glucose and honey to 110°C
4. Pour over all the dry ingredients and paddle on low
5. Add in the Ruby chocolate pieces before mixture cools to much
6. Once everything is incorporated, spread into prepared molds
7. Allow to set up overnight before cutting/ unmolding
8. Dip the base of the granola bar in tempered Ruby chocolate,
then drizzle over top
63
64
PART 3
II. SIMPLE BAKERY /

PASTRY / BAKERY
PASTRY RECIPES
II. SIMPLE RECIPES
PISTACHIO COOKIES
Pistachio cookies topped with Ruby
Format: Individual
Tips & Tricks: Top the cookie with Ruby chocolate,

crushed pistachio, fleur de sel, raspberry
caramel or anything to make it
indulgent
1/ COOKIES
Butter 115g 12,40% 1. Paddle the butter to soften

Sugar 62,4g 6,73% 2. Add in the sugars and mix until just combined
Brown sugar 120g 12,94% 3. Incorporate the eggs slowly, followed by the pistachio paste
Eggs 66g 7,12% 4. Sift the dry ingredients and add into mixer
Pistachio flour 80g 8,63% 5. Mix just until combined
Pistachio paste 70g 7,55% 6. Add in the pistachio pieces and Ruby chocolate just to
Pastry flour 176g 18,98% incorporate
Salt 4g 0,43% 7. Scoop cookies and bake at 180°C for 12-15 minutes until done
Baking soda 3g 0,32% 8. While cookies are still hot, top with Ruby caramel pieces,
Baking powder 3g 0,32% silician pistachios, Ruby pieces and fleur de sel, allow to melt
Pistachio pcs 98g 10,57%
Ruby 130g 14,02%
TOTAL 927,4g 100%
2/ RASPBERRY CARAMEL
Cream 35% 75g 7,72% 1. Bring the cream, sorbitol and puree to a boil
Sorbitol 44g 4,53% 2. Add the glucose, bring to boil
Raspberry puree 230g 23,66% 3. Whisk in sugar slowly to maintain the boil
Sugar 180g 18,52% 4. Cook to 115°C
Glucose 270g 27,78% 5. Add in the butter and the lecithin
Butter 60g 6,17% 6. Cook to 118°C and take off the heat
Lecithin 3g 0,31% 7. Add in the melted Ruby chocolate
Ruby 110g 11,32% 8. Cast caramel into desired heat resistance shape
9. Allow to set overnight before cutting
TOTAL 972g 100%
65
BROWNIE
66
67
PART 3
PASTRY / BAKERY
II. SIMPLE RECIPES
PIE
Ruby Coconut Cream pie
Format: 8 inch
Tips & Tricks: Twist on the classic coconut cream pie
with the addition of Ruby chocolate,
coconut and Ruby chocolate are a good
pairing
1/ DOUGH
Pastry flour 650g 50,31% 1. Paddle all dry ingredients together

Sugar 36g 2,79% 2. Add in the cubed cold butter
Salt 12g 0,93% 3. Once crumbly, add in cold water slowly
Butter 450g 34,83% 4. Incorporate the yolks and form dough
Water 120g 9,29% 5. Chill the dough before sheeting
Yolks 24g 1,86% 6. Sheet the dough and cut desired size to fit pan
7. Par bake the crust at 175°C for 10-15 minutes
TOTAL 1292g 100%
8. Remove baking beans and finish baking the crust
68
2/ PIE FILLING
Coconut puree 380g 54,04% 1. Heat the puree, sugar, and salt
Sugar 50g 7,11% 2. Whisk together the yolks and corn starch
Salt 0,62g 0,09% 3. Temper the warm puree mixture into the eggs
Yolks 40g 5,69% 4. Cook on medium heat while whisking
Corn starch 20g 2,84% 5. Mixture will become thick when done
Cream cheese 42,5g 6,04% 6. Take off the heat and add in the cream cheese
Ruby 115g 16,36% 7. Add into the Ruby chocolate, citric acid and dessicated coconut
Citric acid 5g 0,71% 8. Place into shell and allow to set before garnishing
Dessicated coconut 50g 7,11%
TOTAL 703,12g 100%
3/ RUBY LIME WHIPPED GANACHE

Lime juice 39,5g 5,36% 1. Heat the cream and sugar

Sugar 10g 1,36% 2. Pour over the Ruby chocolate and gelatin mass
Ruby 140g 18,98% 3. Burr mix, add in the lime juice
Gelatin mass 24g 3,25% 4. Add in the sour cream, burr mix to combine everything
Cream 35% 430g 58,31% 5. Allow to set overnight before whipping
Sour cream 94g 12,75% 6. Whip to medium peak once ready to use
7. Top the coconut filling with the whip ganache
TOTAL 737,5g 100%
69
PART 3
PASTRY / BAKERY
II. SIMPLE RECIPES
LAYERED CAKE
Layered cake with buttercream and coulis
Format: 8 inch
Tips & Tricks: Assortment of color and flavor
enhance the visual and taste profile
1/ CASSIS SPONGE
Cake flour 545g 22,80% 1. Make a meringue with whites and sugar #2
Sugar #1 454g 19,00% 2. Whip the eggs and sugar #1
Baking powder 12g 0,50% 3. Fold in the puree and oil
Eggs 200g 8,37% 4. Add the sifted dries
Vegetable oil 200g 8,37% 5. Fold in the meringue
Cassis puree 300g 12,55% 6. Bake at 170°C for 20 minutes
Whites 400g 16,74%
Sugar #2 273g 11,42%
TOTAL 2390g 100%
2/ RUBY BUTTERCREAM
Egg whites 470g 28,48% 1. Whisk together the whites and sugar
Sugar 300g 18,18% 2. Heat over a water bath to 75°C
Butter room temp 595g 36,06% 3. Transfer to mixer and whip on high speed
Ruby 275g 16,67% 4. Once meringue is cool, slowly begin to add room temp butter
Citric acid 10g 0,61% 5. Melt the chocolate to 40°C and add in citric acid
6. Whip together all butter and meringue well
TOTAL 1650g 100%
7. Fold in the Ruby chocolate and citric acid until no streaks
3/ RASPBERRY GELEE
Raspberry puree 1000g 76,57% 1. Heat the puree and sugar

Sugar 200g 15,31% 2. Take off heat and add gelatin mass and lemon juice
Gelatin mass 96g 7,35% 3. Cast into ring molds and freeze
Lemon juice 10g 0,77%
TOTAL 1306g 100%
70
PART 3
PASTRY / BAKERY
II. SIMPLE RECIPES
CHEESECAKE
Traditional cheesecake flavored with Ruby
Format: 8 inch
Tips & Tricks: Finished with a Ruby chocolate glaze to
enhance the visual and taste of Ruby
chocolate. Adding lemon juice to the
cheesecake, enhance the flavor and
color
1/ CHEESECAKE
Ruby 225g 17,18% 1. Paddle the cream cheese until smooth

Butter 15g 1,15% 2. Add in the butter add paddle until smooth
Cream cheese 456g 34,82% 3. Mix in the sugar until combined
Sugar 115g 8,78% 4. Incorporate the eggs one at a time, mixing well
Heavy cream 225g 17,18% 5. Add in heavy cream, vanilla and lemon juice
Vanilla 15g 1,15% 6. Melt the chocolate to 40°C and mix into batter
Eggs 225g 17,18% 7. Pour batter into pre baked crust
Lemon juice 33,75g 2,58% 8. Bake at 160°C in water bath for about an hour until done
TOTAL 1309,75g 100%
2/ CRUST
Graham crakers 140g 53,85% 1. Melt the butter and add it to the graham cracker
Sugar 30g 11,54% 2. Add the sugar and Ruby chocolate
Butter 65g 25,00% 3. Line your mold
Ruby pcs 25g 9,62% 4. Bake at 180°C for 10 minutes
TOTAL 260g 100%
3/ GLACAGE
Water 50g 3,60% 1. Cook the water, sugar, puree and glucose to 104°C
Glucose 300g 21,58% 2. Take off heat and add condensed milk
Sugar 300g 21,58% 3. Pour over the Ruby chocolate, gelatin mass, and mirror glaze
Condensed milk 100g 7,19% 4. Burr mix and cool
Raspberry puree 100g 7,19% 5. Glaze at 22°C
Gelatin mass 140g 10,07%
Ruby 300g 21,58%
Mirror glaze 100g 7,19%
TOTAL 1390g 100%

71
72
PART 3
II. SIMPLE RECIPES
CUPCAKE
PASTRY / BAKERY
II. SIMPLE RECIPES
CUPCAKE
Red velvet cupcake topped with Ruby cream cheese icing
Format: Individual
Tips & Tricks: Traditional Red velvet cupcake
with the addition of Ruby
chocolate
Adding lemon juice enhance the
flavor and color
1/ RED VELVET CUPCAKE

Butter 115g 11,52% 1. Cream the butter and sugar

Sugar 200g 20,04% 2. Add the eggs one at a time
Eggs 115g 11,52% 3. Sift all dry ingredients together
Cake flour 275g 27,56% 4. Combine the remaining wet ingredients in a separate bowl
Cocoa powder 30g 3,01% 5. Alternate wet and dry ingredients into the butter mixture
Baking soda 5g 0,50% 6. Scoop and bake cupcakes at 160°C for 18-22 minutes
Baking powder 5g 0,50%
Salt 3g 0,30%
Buttermilk 225g 22,55%
Red coloring 15g 1,50%
White vinegar 5g 0,50%
Vanila paste 5g 0,50%
TOTAL 998g 100%
2/ CREAM CHEESE FROSTING

Cream cheese 450g 28,72% 1. Paddle the cream cheese till smooth
Butter 450g 28,72% 2. Cream the butter separately and combine with
Salt 8g 0,51% the cream cheese
Lemon juice 30g 1,91% 3. Add in the salt, vanilla and lemon juice
Vanilla extract 4g 0,26% 4. Slowly add in the powdered sugar
Confectioner sugar 400g 25,53% 5. Melt the Ruby chocolate to 40°C
Ruby 225g 14,36% 6. Fold in the Ruby chocolate and whip to consistency
7. Pipe on the cupcake and garnish
TOTAL 1567g 100%
73
74
PART 3
III. CREAMS, CURDS,

PASTRY / BAKERY
MOUSSES, GLAZES
III. CREAMS, CURDS, MOUSSES & GLAZES
PASTRY CREAM
Ruby Pastry Cream
Format: Mass
Color & Flavor preservation: 2 days
Tips & Tricks: Pastry cream flavored with Ruby
chocolate, for a brighter color, replace
some milk by a red fruit puree
INGREDIENTS GRAMS %
Milk 100 19,79%

Strawberry puree 155 30,67%
Yolks 84,44 16,71%
Sugar 33,33 6,60%
Corn starch 15,56 3,08%
Ruby 117 23,15%
TOTAL 505,33g 100%
PROCEDURE
1. Heat the milk, puree and sugar

2. Temper into the yolks and cornstarch
3. Put back on the heat and cook on medium while whisking
4. Mixture will become thick when done
5. Pour over the chocolate
6. Refrigerate before use
75
PART 3
PASTRY / BAKERY
III. CREAMS, CURDS, INGREDIENTS GRAMS %

MOUSSES & GLAZES
Cream 35% 1000g 57,70%
RUBY CREMEUX Yolks

Sugar
180g
150g
10,39%
8,66%
Dairy base cremeux Vanilla paste 5g 0,29%
Ruby 350g 20,20%
TOTAL 1733g 100%

Format: Mass
PROCEDURE
Tips & Tricks: Add up to 2% of citric acid to
enhance the color 1. Heat the cream and 1/2 sugar
2. Temper into the yolks & 1/2 sugar
3. Cook over medium heat to 85°C whisking continuously
4. Pour over the Ruby chocolate, gelatin mass, and vanilla
paste
5. Burr mix till smooth
6. Allow to cool before using
76
PART 3
PASTRY / BAKERY
RUBY RASPBERRY
CREMEUX
Puree base cremeux
Format: Mass
Tips & Tricks: The acidity and color of the raspberry
makes it visually appealing
INGREDIENTS GRAMS %

Yolks 270g 10,83%
Eggs 340g 13,64%
Sugar 297g 11,92%
Ruby 340g 13,64%
Butter 250g 10,03%
TOTAL 2492g 100%
PROCEDURE
1. Heat the puree and 1/2 sugar

2. Temper into the yolks, eggs & 1/2 sugar
3. Cook over medium heat to 85°C whisking continuously
4. Pour over the Ruby chocolate and gelatin mass
5. Burr mix till smooth
6. At 40°C add the butter and burr mix
7. Cast and freeze
77
78
RUBY YOGURT MOUSSE
79
PART 3
PASTRY / BAKERY
RUBY YOGURT
MOUSSE
Pate a bombe base mousse
Format: Mass
Tips & Tricks: Sourness of the yogurt pairs well
with the Ruby chocolate
INGREDIENTS GRAMS %
Sheep milk yogurt 200g 26,77%

Yolks 70g 9,37%
Sugar 90g 12,05%
Water 30g 4,02%
Ruby 95g 12,72%
Whip cream 220g 29,45%
TOTAL 747g 100%
PROCEDURE
1. Cook the sugar and water to 118°C

2. Pour over the yolks
3. Add the melted gelatin
4. Add the melted Ruby at 40°C
5. Fold in the yogurt, the whipped cream and lemon juice
80
PART 3
PASTRY / BAKERY
WHIPPED GANACHE
Ruby Whipped Ganache
Format: Mass
Tips & Tricks: Lemon zest brighten the flavor
INGREDIENTS GRAMS %
Milk 265g 26,50%

Lemon zest 5g 0,50%
Ruby 265g 26,50%
Cream 35% 425g 42,50%
TOTAL 1000g 100%
PROCEDURE
1. Warm the milk and infuse the zest for 10 minutes

2. Strain over the Ruby chocolate and gelatin mass
3. Burr mix together
4. Add in cream, mix together
5. Allow to set overnight before whipping
81
PART 3
PASTRY / BAKERY
GLAZE
Raspberry Ruby Glacage
Format: Mass
Color & Flavor preservation: 1 week
Tips & Tricks: Bright red color with the puree
INGREDIENTS GRAMS %
Water #1 210g 13,04%

Glucose 170g 10,56%
Sugar 400g 24,84%
Ruby 150g 9,32%
Corn starch 45g 2,80%
Water #2 65g 4,04%
TOTAL 1610g 100%
PROCEDURE
1. Whisk together the cornstarch and water #2, set aside

2. Boil the water #1, puree, glucose and sugar
3. Add in the cornstarch mixture and bring back to a boil
4. Once boiled, pour over the Ruby chocolate and gelatin mass
5. Burr mix everything together until smooth
6. Refrigerate till use
7. Use at 22°C
82
PART 3
PASTRY / BAKERY
SUPREME
Ruby Supreme
Format: Mass
Tips & Tricks: Using beet root powder
as a natural coloring
INGREDIENTS GRAMS %
Milk 1094g 23,28%

Beet root powder 10g 0,21%
Yolks 416g 8,85%
Sugar 326g 6,94%
Ruby 450g 9,57%
Whipped cream 2194g 46,68%
TOTAL 4700g 100%
PROCEDURE
1. Heat the milk, sugar and beet root powder

2. Strain over the yolks
3. Cook mixture to 82°C while whisking
4. Once cooked, pour over Ruby chocolate and gelatin mass
5. Burr mix until smooth, transfer to bowl to chill over ice bath
6. Whip the cream to a medium/soft peak
7. Once mixture is at 35°C fold in the whipped cream
8. Mix until all streaks are gone and everything is well incorporated
83
PART 3
PASTRY / BAKERY
III. CREAMS, CURDS, INGREDIENTS GRAMS %

MOUSSES & GLAZES
Cream 35% 400g 51,55%
COCONUT RUBY Sugar

Ruby
40g
100g
5,15%
12,89%
WHIPPED GANACHE Gelatin mass

Coconut puree
36g
200g
4,64%
25,77%
TOTAL 776g 100%
Format: Mass
PROCEDURE
Tips & Tricks: Pairing coconut with Ruby for a
well rounded mouth feel 1. Warm the cream and sugar
2. Pour over the Ruby chocolate and gelatin mass
3. Burr mix until well combined
4. Add the coconut puree
5. Burr mix again
84
85
PART 3
PASTRY / BAKERY
IV. INSPIRATION
86
RASPBERRY TARTE
87
88
PART 3
I V. I N S P I R AT I O N
PASTRY/BAKERY
CHOUX
CHOUX
Ruby Coconut Choux
Format: Individual
Tips & Tricks: Pairing Coconut with Ruby chocolate
1/ PATE A CHOUX
Water 113g 15,48% 1. Bring the water, milk, salt, sugar and butter to a simmer
Milk 113g 15,48% 2. Add the flour and dry the dough
Salt 8g 1,10% 3. Transfer to a mixer
Sugar 8g 1,10% 4. Add the eggs one at a time
Butter 113g 15,48% 5. Pipe the choux
Bread flour 150g 20,55% 6. Put a disc of craquelin on the top
Eggs 225g 30,82% 7. Bake at 180°C for 45 minutes
TOTAL 730g 100%
2/ CRAQUELIN
Butter 145g 28,71% 1. Mix the ingredients together

Brown sugar 180g 35,64% 2. Roll to 2 mm
Pastry flour 180g 35,64% 3. Cut and place over the choux
TOTAL 505g 100%
RECIPE CONTINUES
89
PART 3
PASTRY/BAKERY I V. I N S P I R AT I O N
CHOUX
3/ COCONUT WHIPPED GANACHE

Cream 35% 400g 353,98% 1. Warm the cream and sugar

Sugar 40g 35,40% 2. Pour over the Ruby chocolate and gelatin mass
Ruby 100g 88,50% 3. Burr mix until well combined
Gelatin mass 36g 31,86% 4. Add the coconut puree
Coconut puree 200g 176,99% 5. Burr mix again
TOTAL 776g 100%
4/ RASPBERRY GELEE
Raspberry puree 500g 76,57% 1. Bring the puree and sugar to a simmer
Sugar 100g 15,31% 2. Pour over the lemon juice and gelatin mass
Gelatin mass 48g 7,35% 3. Cast and freeze
TOTAL 653g 100%
FINAL ASSEMBLY
1. Once choux has completely cooled, cut the top ⅓ off

and set aside
2. Fill the choux with the coconut whip ganache and
place the raspberry sphere in the center
3. Cover and level off the bottom choux with the whip
ganache
4. With a french star tip, pipe on the top and place
the cut piece of choux on top
5. Garnish the edge with coconut flakes and top with
a Ruby garnish
90
YOGURT RASPBERRY
ENTREMET
91
PART 3
PASTRY/BAKERY
PETIT GATEAU
Yogurt Raspberry Entremet
Format: Individual
Tips & Tricks: Pairing Yogurt Raspberry with Ruby
chocolate
1/ ALMOND DACQUOISE
Almond flour 144g 33,80% 1. Mix the almond flour, confectioner sugar and flour
Confectioner sugar 64g 15,02% 2. Make a meringue with the egg whites and sugar
Egg whites 144g 33,80% 3. Fold in the dries
Sugar 54g 12,68% 4. Spread and bake at 200°C for 15 minutes
TOTAL 426g 100%
2/ RASPBERRY CREMEUX
Raspberry puree 180g 36,12% 1. Heat the puree and 1/2 sugar
Yolks 54g 10,83% 2. Temper into the yolks, eggs & 1/2 sugar
Eggs 68g 13,64% 3. Cook over medium heat to 85°C whisking continuously
Sugar 59,40g 11,92% 4. Pour over the Ruby chocolate and gelatin mass
Gelatin mass 19g 3,81% 5. Burr mix till smooth
Ruby 68g 13,64% 6. At 40°C add the butter and burr mix
Butter 50g 10,03% 7. Cast and freeze
TOTAL 498,40g 100%
92
PART 3
PASTRY / BAKERY
3/ YOGURT MOUSSE
Sheep milk yogurt 200g 26,77%
1. Cook the sugar and water to 118°C
Yolks 70g 9,37%
2. Pour over the yolks
Sugar 90g 12,05%
3. Add the melted gelatin
Water 30g 4,02%
4. Add the melted Ruby chocolate at 40°C
5. Fold in the yogurt, the whipped cream and lemon juice
Ruby 95g 12,72%
Whip cream 220g 29,45%
TOTAL 747g 100%
4/ GLAZE
INGREDIENTS GRAMS %
Water #1 210g 13,04%

Glucose 170g 10,56%
Sugar 400g 24,84%
Ruby 150g 9,32%
Corn starch 45g 2,80%
Water #2 65g 4,04%
TOTAL 1610g 100%
PROCEDURE
1. Whisk together the cornstarch and water #2, set aside

2. Boil the water #1, puree, glucose and sugar
3. Add in the cornstarch mixture and bring back to a boil
4. Once boiled, pour over the Ruby chocolate and gelatin mass
5. Burr mix everything together until smooth
6. Refrigerate till use
7. Use at 22°C
FINAL ASSEMBLY
1. Cast the mousse into a mold

2. Insert the raspberry cremeux
3. Top with mousse
4. Set a disc of dacquoise
5. Freeze
6. Unmold and glaze
93
PART 3
PASTRY / BAKERY
BLACK FOREST
Twist on a classical black forest
Format: Individual
Tips & Tricks: Adding Ruby chocolate and cherry to a mousse
brings a little twist to this classical dessert
1/ CHOCOLATE CAKE
Eggs 210g 7,32% 1. Whisk together eggs, vanilla, oil and buttermilk until
Vanilla extract 40g 1,39% well combined
Vegetable oil 224g 7,81% 2. Sift all the dry ingredients and slowly incorporate
Buttermilk 480g 16,73% into wet mixture
Cake flour 420g 14,64% 3. Lastly add in the hot water slowly just until combined
Salt 34g 1,19% 4. Transfer batter into desired frame
Baking powder 5g 0,17% 5. Bake at 180°C for 20-30 minutes
Baking soda 10g 0,35%
Cocoa powder 180g 6,27%
Sugar 800g 27,88%
Hot water 466g 16,24%
TOTAL 2869g 100%
94
2/ RUBY CHERRY MOUSSE
Cherry puree 135g 19,29% 1. Whip the cream to a medium soft peak, set in fridge
Gelatin mass 15g 2,14% until ready to use
Ruby 150g 21,43% 2. Heat the cherry puree just to a soft simmer
Callebaut® 811 25g 3,57% 3. Add the gelatin mass (take our bloomed), mix well
Cream 35% 375g 53,57% 4. Pour over the chocolate and purr mix
5. Once mixed well, cool to 41°C over an ice bath
TOTAL 700g 100%
6. Fold in the whipped cream into the chocolate mixture
7. Once everything is well incorporated, use immediately
to build the cake
3/ CHERRY WHIPPED GANACHE

Lime juice 12g 2,51% 1. Bring the puree and glucose to a simmer
Cherry puree 61g 12,73% 2. Pour over the chocolate, lime juice and gelatin mass
Glucose 6g 1,25% 3. Burr mix together well, add in the cream and burr mix
Ruby 85g 17,75% 4. Allow to set overnight before using
Gelatin mass 15g 3,13% 5. When ready for use, whip the ganache to a medium
Cream 35% 300g 62,63% peak garnish the cake
TOTAL 479g 100%
FINAL ASSEMBLY
1. Once cake is completely cool, cut into layer of desired thickness

2. In a frame, lay down a layer of cake, soak with the syrup from the cherries
3. Add a layer of the Cherry Mousse, top the mousse with the Kirsch Cherries
4. Pressing the cherries slightly into the mousse layer
5. Add a very thin layer of mousse over the cherries before covering with second layer of the cake, then soak the cake with the syrup
6. Freeze the frame, unmold and cut to desired size
7. Pipe the cherry whipped ganache
95
PART 3
PASTRY/BAKERY
1/ PATE SUCREE
I V. I N S P I R AT I O N INGREDIENTS GRAMS %
TART Butter
Confectioner sugar
212g
134g
27,04%
17,09%
Almond flour 42g 5,36%
Raspberry tarte
Eggs 80g 10,20%
TOTAL 784g 100%

Format: Individual
Tips & Tricks: Pairing dark chocolate, Ruby PROCEDURE
chocolate and raspberry
1. Cream the butter and salt
2. Add the confectioner sugar and almond flour
3. Alternate with the eggs and sifted flour
4. Roll out to 3 mm
5. Cut and line your tart shell
6. Bake at 160°C for 8 minutes
96
2/ BISCUIT CHOCOLAT
Trimoline 20g 7,97% 1. Melt the butter and cocoa paste to 50°C
Eggs 70g 27,89% 2. Hand blend the rest of the ingredients
Sugar 33g 13,15% 3. Add the melted buter/chocolate
Cream 35% 35g 13,94% 4. Pipe into the par baked tart shells
Almond flour 20g 7,97% 5. Bake at 170°C for 9 minutes
Cake flour 35g 13,94%
Cocoa powder 7g 2,79%
Baking powder 3g 1,20%
Salt 1g 0,40%
Cocoa paste 7g 2,79%
Butter 20g 7,97%
TOTAL 251g 100%
3/ RASPBERRY WHIPPED GANACHE

Lime juice 210g 14,00% 1. Bring the lime juice, puree and glucose to a simmer
Raspberry puree 170g 11,33% 2. Pour over the Ruby chocolate and gelatin mass and burr mix
Glucose 400g 26,67% 3. Add the cream
Ruby 450g 30,00% 4. Refrigerate overnight
Cream 35% 150g 10,00%
TOTAL 251g 100%
FINAL ASSEMBLY
1. Whip the ganache

2. Pipe a dollop over the cool tart
3. Dollop with fresh raspberries
4. Shave some Ruby chocolate calletsTM
97
98
PART 3
PASTRY/BAKERY
MACARON
MACARON
Macaron filled with Ruby ganache
Format: Individual
Tips & Tricks: Refrigerate the macaron overnight
for better tasting result
1/ MACARON
Almond flour 250g 24,72% 1. In a bowl, mix together the almond flour,
Confectioner sugar 250g 24,72% powdered sugar and first amount of egg whites
Whites #1 86g 8,50% 2. Begin whipping second amount of egg whites making
Sugar 250g 24,72% a meringue
Water 90g 8,90% 3. Cook the sugar, water and color to 118°C
Whites #2 85g 8,40% 4. Slowly stream into the meringue, whip on a higher speed
Red Color 0,5g 0,05% 5. Once meringue is cool to touch, fold into the first mixture
6. Mix until pipeable consistancy
TOTAL 1011,5g 100%
7. Pipe and bake at 160°C for 12 minutes
8. Allow to cool before filling with ganache
2/ RUBY GANACHE
Cream 35% 176g 42,62% 1. Heat the cream and glucose

Ruby 212g 51,33% 2. Pour over the chocolate, Mycryo® and citric acid
Mycryo® 3g 0,73% 3. Burr mix to create an emulsion
Glucose 20g 4,84% 4. Allow to crystallize overnight
Acid citric solution 2g 0,48% 5. Pipe filling into macaron shells
TOTAL 413g 100%
99
PART 3
PASTRY / BAKERY
100
MACARON
Pipe filling into
macaron shells
101

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Ruby Encyclopedia

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VOLUME ONE

ALL ABOUT RUBY CHOCOLATE

07 Where do the Ruby chocolate taste

07 Where are the Ruby cocoa beans

08 Which flavors work with

12 How to work and create with Ruby

13 Playing with the pH

We look forward to experiencing your new Ruby creations.

The Chocolate Academy North America

ALL What is Ruby chocolate?

CHOCOLATE Ruby chocolate features the same ingredients as

After more than a decade, Callebaut®’s chocolate

Ruby chocolate is an exceptional Black Sesame Szechuan

Because of its unique and

Scallops Sea Urchin Popcorn Cashew

FISH NUTS &

Crab Clam (Ensis) Macademia Peanut

Sirop de Liège Cuberdon

Rosemary Saffron Camembert Mascarpone

Basil Violet Gorgonzola Blue cheese

Soy Sauce Balsamic vinegar

Rosé Champagne Kriek

Red Rioja Rosé Cava

Sauternes Red Syrah

Whiskey Green Tea

HOW TO WORK AND

HOW TO COOL RUBY CHOCOLATE?

MOLDED PRODUCTS: ENROBED ITEMS:

HOW TO STORE RUBY CHOCOLATE?

Adjust your pH to be as close as possible to 4

CLASSIC TEMPERATURE WITH RUBY CALLEBAUT® CALLETS™

WHEEL-TYPE TEMPERING MACHINE

TEMPERING IN THE MICROWAVE

TEMPERING ON A COOL (MARBLE) WORK SURFACE

TEMPERING THE CHOCOLATE IS VERY SIMPLE, THANKS TO MYCRYO® COCOA BUTTER

FOR THE FILLING

1. Fill the mold with pre-crystallised chocolate. Hold the mold

2. Run the molds firmly over the surface of the marble or

6. Fill the molds with a ganache, praline or the filling of your

7. Close the bonbons: Heat up the mold briefly with a hot

1. Wear gloves when removing the bonbons from the mold in

PROBLEM: WHITE OR GREY COLORATION

PROBLEM: CRACKS IN MOLDED PRODUCT

PROBLEM: THICKENING OF COUVERTURE WHILE WORKING

PROBLEM: MOLDED PRODUCTS ARE NOT GLOSSY

PROBLEM: FINGERPRINTS ON FINISHED PRODUCT

PROBLEM: DIRTY MOLDS

II. RUBY GANACHES

II. RUBY GANACHES

PLAIN RUBY GANACHE

Color & Flavor preservation: AW 0.89, up to 4 weeks

Tips & Tricks: For brighter color add up to 1.5% of

Difficulty level: Medium

Milk 110g 21,87%

TOTAL 503g 100%

1. Boil the milk, cream, dextrose, sorbitol and trimoline

II. RUBY GANACHES

Cream 35% 187,5g 18,99%

TOTAL 987,5g 100%

1. Boil the cream, sorbitol, trimoline and strawberry powder

II. RUBY GANACHES

Cream 35% 335g 30,10%

TOTAL 1113 g 100%

II. RUBY GANACHES