For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.

RUBY GANACHE SNACKING BAR

RUBY BONBONS

Ingredients

60g raspberry puree Cap’Fruit
60g milk
5g raspberry powder
152g 35% cream, Even
76g sorbitol powder55g dextrose
54g glucose DE 60
679g Callebaut Ruby Chocolate RB1
61g dry butter

Preparation
Warm the raspberry powder, puree, milk, cream, sorbitol, dextrose and glucose together. Melt the Ruby chocolate and dry butter together then add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate.Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high-quality gloss.

Ingredients
129g raspberry puree Cap’Fruit2
4g lemon puree Cap’Fruit
119g 35% cream, Even
81g sorbitol powder
55g dextrose
54g glucose DE 606
79g Callebaut Ruby Chocolate RB1
61g dry butter

Preparation
Warm the purees, cream, sorbitol, dextrose, and glucose together. Melt the Ruby chocolate and dry butter together and add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate.Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high gloss.

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