Equipment
- 1 Stovetop
Ingredients
- 1 Vanilla Bean
- 11.8 oz Whipping Cream
- 2.6 oz Trimoline (invert sugar syrup)
- 0.2 oz Beetroot Powder (for enhancing the color)
- 3 oz Butter (PF17 - anhydrous butter)
- 1.6 lb Callebaut RB1 33% Ruby Couverture Chocolate Callets
Instructions
- Mix together the 1 Vanilla Bean, cream, trimoline and beetroot powder and bring to a boil
- Combine the butter and 1.6 lb Callebaut RB1 33% Ruby Couverture Chocolate Callets and melt in a double boiler. Bring to 30°C (86°F)
- Combine the mixtures and evenly combine. Let set in fridge