COOKIE SKILLET WITH

RUBY CHOCOLATE
SAUCE
Callebaut product Mona lisa product
/ ruby / decors xxxx
1/ CHOCOLATE CHIP COOKIE SKILLET yield : 1002 g

Ingredients Preparation
221 g fresh butter Mix together.
166 g brown sugar
1 g salt
73 g whole eggs Whip lightly and add.
276 g flour Sieve together and add.
4 g baking soda
2 g Callebaut® Cocoa Powder
38 g Callebaut® Recipe N° 811 Dark Chocolate Add and knead into a log. Leave to rest in a refrigerator
221 g chocolate chips for 12 hours. Cut into equal slices and bake at 338°F for
15 to 16 minutes (depending on the size of the skillet).

2/ RUBY CHOCOLATE SAUCE yield : 1195 g

Ingredients Preparation
137 g milk Bring to the boil together.
512 g cream 35% fat For a brighter color, you can add Mona Lisa Power Flo-
5 g beetroot powder wers Red Non Azo coloring instead of beetroot powder.
546 g Callebaut® Ruby RB1 Pour the above mixture over the Ruby chocolate and
emulsify with the hand mixer.
Pour in a bowl or recipient, seal and keep in the fridge until further use.
Before use: heat to ±113°F.

ASSEMBLY
Add the desired toppings and pour over Ruby chocolate sauce.

MONA LISA RUBY

COATED BISCOTTINO
CHR-PN-6222-70A