• Ruby Chocolate Mold
• Pre-crystallize at 84.2°F. Mold triangle-shaped mold, and once the shape is taken maintain at room temperature.

Vanilla Cream

• Mix together the Butter and Vanilla extract until a uniform fluidity
• Mix together the Ruby Callets and Cocoa butter to 84.2°F
• Combine the two mixes and gently mix. Then pipe into triangle-shaped molds.
• Insert half of a cherry into cream of one triangle shape without the cherry stalk.
• Compress both molds. Reserve in fridge at around 53°F for 1 hour.

Ruby Spray Mix

• Mix together the ingredients for the spray mix, and heat to 113°F. Mix together. Pre-crystallize.

Finishing

• Unmold triangle cherries. Melt off sharp edges.
• Make a little hole to put in the cherry stalk.
• Spray with ruby spray mix.
• Indulge