RUBY FLEUR  RECIPE BY

A modern twist on strawberries and cream in a stunning floral ruby chocolate bar. KIRSTEN TIBBALLS


ADVANCED
CHOCOLATE SHELL


STRAWBERRY CONFIT

RUBY CHOCOLATE GANACHE

180 MINS

CREATED WITH ROUNDED BAR CHOCOLATE MOULD

MAKES 20

MOULD DECORATION
METHOD
INGREDIENTS

For each colour, place cocoa butter into saucepan and gently
Dark Pink
melt until all is liquid. Transfer into a bowl and sieve in the
100g (3.53oz) Callebaut Mycryo cocoa butter
oil-soluble colours and emulsify with a stick blender. Use at
10g (0.35oz) Pink Oil Based Colour Powder
31°C (87.8°F).
Pastel Pink
Polish the mould with cotton wool, or cotton wool and pure
100g (3.53oz) Callebaut Mycryo cocoa butter
alcohol. With a small brush, create five flowers with the dark
5g (0.18oz) pink Oil Based Colour Powder
pink cocoa butter, ensuring to wipe any excess cocoa butter on
5g (0.18oz) white oil soluble colour (titanium
a sheet paper towel and dipping your brush regularly to prevent
dioxide)
the cocoa butter from crystallising. With a flat angled brush,
apply five small green lines in between the flowers. With a fine
Leaf Green
brush apply 7-9 pastel pink dots on the mould. Using a soft
100g (3.53oz) Callebaut Mycryo cocoa butter
sponge, dip it in the pure alcohol before coating it with gold
6g (0.21oz) green Oil Based Colour Powder
metallic and apply it sparingly to the mould.
4g (0.14oz) yellow Oil Based Colour Powder

metallic gold powder

100% Pure Alcohol
EQUIPMENT

Cacao Barry rounded bar mould

saucepan
stick blender
cotton wool
paint brushes
sponge

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
SPRAYING
METHOD
INGREDIENTS

100g (3.53oz) Callebaut Ruby RB1 Couverture Melt the cocoa butter on direct heat until it’s 50% melted,
47% then remove from heat and continue to stir until it’s all liquid.
100g (3.53oz) Callebaut Mycryo cocoa butter Combine the ruby chocolate and cocoa butter when it reaches
31°C (87.8°F) and spray a light coating onto the surface of
EQUIPMENT the mould. Before the cocoa butter sets, scrape excess cocoa
butter from the mould while holding it upside down, then rub the
spray gun with a 3 horsepower compressor surface of the mould along a strip of paper towel.
large metal scraper
paper towel

MOULDING

INGREDIENTS METHOD

1000g (35.27oz) Callebaut Ruby RB1 Couver- Temper ( see our online video for instructions) the ruby
ture 47% chocolate to 28.5-29.5°C (83.3-85.1°F), transfer into a piping
bag and pipe into each cavity of the prepared mould. Tap the
EQUIPMENT mould on the bench to dislodge any air bubbles. Turn the mould
upside down over a sheet of baking paper and tap with the han-
disposable piping bag dle of the scraper to remove the excess chocolate. Once all the
baking paper excess chocolate has been tapped out, scrape the mould while
large metal scraper it is upside down. Ensure the surface of the mould is scraped
clean. Place the mould on its side to set at room temperature.

STRAWBERRY CONFIT

INGREDIENTS METHOD

144g (5.08oz) Ravifruit strawberry puree Combine the strawberry puree and mint leaves and bring them
2g (0.07oz) fresh mint leaves to a boil. Strain the puree into another saucepan, add the
108g (3.81oz) fresh strawberries, diced into strawberries and bring the mixture back to a boil. Combine the
approx 5mm cubes pectin and sugar, add this to the boiling fruit mixture and whisk
13g (0.46oz) yellow pectin  through. Add in lemon juice. Transfer directly into a piping bag.
55g (1.94oz) caster (superfine) sugar Flatten it out on a stone surface, flipping it over every 5-10
5g (0.18oz) lemon juice minutes until it cools. Cool the mixture completely before piping
into the base of prepared chocolate moulds.
EQUIPMENT
 SUBSTITUTE
saucepan 13g (0.46oz) yellow pectin {for}
sieve 13g (0.46oz) citrus pectin
disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
RUBY CHOCOLATE GANACHE
METHOD
INGREDIENTS
400g (14.11oz) fresh cream 35% fat Combine the cream and vanilla bean paste in a saucepan. In
7.5g (0.26oz) Heilala vanilla bean split and a separate bowl, add the ruby chocolate. Add salt and liquid
scraped glucose into the saucepan with the cream and vanilla and bring
60g (2.12oz) liquid glucose to a boil, then add the butter. Cool the cream mixture to 30°C
2g (0.07oz) sea salt (86°F). While the cream is cooling, melt the couverture to 40°C
380g (13.4oz) Callebaut Ruby RB1 Couverture (104°F). When both are at the required temperatures, pour
47% the cream mixture over the couverture and process with a stick
60g (2.12oz) unslated butter, softened and at blender until emulsified. Optionally, you can add a drop of pink
room temperature colour at this point if you want your ganache more coloured.
1 drop deep pink AmeriColor gel colour Use at 29-30°C (84-86°F).

EQUIPMENT  SUBSTITUTE
60g (2.12oz) liquid glucose {for}
saucepan 60g (2.12oz) corn syrup
digital thermometer
stick blender

FILLING THE MOULDS

INGREDIENTS METHOD
prepared strawberry confit
prepared ruby chocolate ganache Pipe a line of confit into the base of the prepared moulds.
prepared moulds Transfer ganache into a piping bag and pipe on top of the straw-
berry confit, leaving a gap to seal mould with chocolate. Allow
EQUIPMENT to sit for 24 hours before sealing the mould.

disposable piping bag

SEALING AND FINISHING

INGREDIENTS METHOD
300g (10.58oz) Callebaut Ruby RB1 Couver-
Heat the surface of mould slightly with a heat gun or hairdryer
ture 47%
and place on a sheet of baking paper. Transfer the tempered
ruby chocolate into a piping bag and pipe a layer onto each
EQUIPMENT bar. Place your guitar sheet on top of your mould and use the
metal scraper to spread the chocolate out underneath. Using
heat gun or hairdryer your metal scraper, mark the centre point. Then use the scraper
disposable piping bag to scrape the chocolate to from the centre to one end, then from
guitar sheet the centre again to the other end. Remove any excess chocolate
large metal scraper from the edges. Place into fridge for approximately 20 minutes.
Remove from fridge and allow moulds to come back to room
temperature before removing the guitar sheet and unmoulding.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.