Ruby Chocolate Spread Recipe
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Easy
Many consumers prefer pure and home-made chocolate spreads by their artisan above anything else. Simply because the real chocolate taste and purity of the product make the difference. With this recipe you can’t go wrong and it enriches your shop offering with a sparkling new ruby variety.
Ingredients
- 2 vanilla pods
- 335g 35% cream
- 75g trimoline
- 5g beetroot powder
- 84g liquid butter PF17
- 712g Callebaut Ruby Chocolate Couverture
Method
- Boil together the vanilla beans, cream, trimoline and beetroot powder.
- Mix in the liquid butter and ruby chocolate couverture and melt at 30°C.
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