$7 FLAT RATE SHIPPING to Canada. $17 FLAT RATE SHIPPING to USA*
Contact
shop@byhaute.com

Ruby Cherry

By
Patrick Aubrion
 Chef and Owner of Chocolaterie & Pâtisserie Aubrion Chocolates
 
Ruby Chocolate Moulding
Vanilla Cream
Ruby Spray Mix
Finishing & presentation
 
Ruby Cherry Callebaut
 
 

Ruby Chocolate Moulding

Ingredients Preparation

Pre-crystallise at 29°C. Mould triangle-shaped mould. 

Reserve at room temperature.

Vanilla Cream

Ingredients Preparation
  • 80g
    Corman Glacier Butter
  • 2g
    concentrated vanilla extract

Soften until creamy. 

Mix together. Pre-crystallise at 29°C. 

Mix together gently.
Pipe into triangle-shaped moulds. 

  • 100g
    cherry cointreau

Insert half into cream of 1 triangle shape without cherry stalk.

Compress both moulds. Reserve in fridge at 12°C for 1 hour.

Ruby Spray Mix

Ingredients Preparation

Heat to 45°C. Mix together. Pre-crystallise.

Finishing & presentation

1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.