Ruby Fleur Updated 2021 [PDF]

Zitiervorschau



RUBY FLEUR

RECIPE BY

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

KIRSTEN TIBBALLS

 CHOCOLATE SHELL STRAWBERRY CONFIT

RUBY CHOCOLATE GANACHE

ADVANCED



180

MINS

CREATED WITH ROUNDED BAR CHOCOLATE MOULD

MAKES 20

MOULD DECORATION INGREDIENTS

Dark Pink 100g (3.53oz) Callebaut Mycryo cocoa butter 10g (0.35oz) Pink Oil Based Colour Powder Pastel Pink 100g (3.53oz) Callebaut Mycryo cocoa butter 5g (0.18oz) pink Oil Based Colour Powder 5g (0.18oz) white oil soluble colour (titanium dioxide) Leaf Green 100g (3.53oz) Callebaut Mycryo cocoa butter 6g (0.21oz) green Oil Based Colour Powder 4g (0.14oz) yellow Oil Based Colour Powder

METHOD

For each colour, place cocoa butter into saucepan and gently melt until all is liquid. Transfer into a bowl and sieve in the oil-soluble colours and emulsify with a stick blender. Use at 31°C (87.8°F). Polish the mould with cotton wool, or cotton wool and pure alcohol. With a small brush, create five flowers with the dark pink cocoa butter, ensuring to wipe any excess cocoa butter on a sheet paper towel and dipping your brush regularly to prevent the cocoa butter from crystallising. With a flat angled brush, apply five small green lines in between the flowers. With a fine brush apply 7-9 pastel pink dots on the mould. Using a soft sponge, dip it in the pure alcohol before coating it with gold metallic and apply it sparingly to the mould.

metallic gold powder 100% Pure Alcohol EQUIPMENT













Cacao Barry rounded bar mould saucepan stick blender cotton wool paint brushes sponge 2 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 47% 100g (3.53oz) Callebaut Mycryo cocoa butter EQUIPMENT

spray gun with a 3 horsepower compressor

large metal scraper

paper towel

Melt the cocoa butter on direct heat until it’s 50% melted, then remove from heat and continue to stir until it’s all liquid. Combine the ruby chocolate and cocoa butter when it reaches 31°C (87.8°F) and spray a light coating onto the surface of the mould. Before the cocoa butter sets, scrape excess cocoa butter from the mould while holding it upside down, then rub the surface of the mould along a strip of paper towel.

MOULDING INGREDIENTS

1000g (35.27oz) Callebaut Ruby RB1 Couverture 47% EQUIPMENT

disposable piping bag

baking paper

large metal scraper

METHOD

Temper ( see our online video for instructions) the ruby 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 mould on the bench to dislodge any air bubbles. Turn the mould upside down over a sheet of baking paper and tap with the handle of the scraper to remove the excess chocolate. Once all the excess chocolate has been tapped out, scrape the mould while 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 2g (0.07oz) fresh mint leaves 108g (3.81oz) fresh strawberries, diced into approx 5mm cubes 13g (0.46oz) yellow pectin  55g (1.94oz) caster (superfine) sugar 5g (0.18oz) lemon juice

Combine the strawberry puree and mint leaves and bring them to a boil. Strain the puree into another saucepan, add the strawberries and bring the mixture back to a boil. Combine the pectin and sugar, add this to the boiling fruit mixture and whisk through. Add in lemon juice. Transfer directly into a piping bag. Flatten it out on a stone surface, flipping it over every 5-10 minutes until it cools. Cool the mixture completely before piping into the base of prepared chocolate moulds.

EQUIPMENT

saucepan

sieve

disposable piping bag

 SUBSTITUTE 13g (0.46oz) yellow pectin {for} 13g (0.46oz) citrus pectin

3 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 7.5g (0.26oz) Heilala vanilla bean split and scraped 60g (2.12oz) liquid glucose 2g (0.07oz) sea salt 380g (13.4oz) Callebaut Ruby RB1 Couverture 47% 60g (2.12oz) unslated butter, softened and at room temperature 1 drop deep pink AmeriColor gel colour EQUIPMENT

saucepan

digital thermometer

stick blender

Combine the cream and vanilla bean paste in a saucepan. In a separate bowl, add the ruby chocolate. Add salt and liquid glucose into the saucepan with the cream and vanilla and bring to a boil, then add the butter. Cool the cream mixture to 30°C (86°F). While the cream is cooling, melt the couverture to 40°C (104°F). When both are at the required temperatures, pour the cream mixture over the couverture and process with a stick blender until emulsified. Optionally, you can add a drop of pink colour at this point if you want your ganache more coloured. Use at 29-30°C (84-86°F).  SUBSTITUTE 60g (2.12oz) liquid glucose {for} 60g (2.12oz) corn syrup

FILLING THE MOULDS INGREDIENTS

prepared strawberry confit prepared ruby chocolate ganache prepared moulds EQUIPMENT

METHOD

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

disposable piping bag

SEALING AND FINISHING INGREDIENTS

300g (10.58oz) Callebaut Ruby RB1 Couverture 47% EQUIPMENT









heat gun or hairdryer disposable piping bag guitar sheet large metal scraper

METHOD

Heat the surface of mould slightly with a heat gun or hairdryer and place on a sheet of baking paper. Transfer the tempered ruby chocolate into a piping bag and pipe a layer onto each bar. Place your guitar sheet on top of your mould and use the metal scraper to spread the chocolate out underneath. Using your metal scraper, mark the centre point. Then use the scraper to scrape the chocolate to from the centre to one end, then from the centre again to the other end. Remove any excess chocolate 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.

4 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.