Name: Callebaut Ruby Chocolate Spread
Ingredients: 1 vanilla bean; 11.8 oz 35% cream; 2.6 oz trimoline (invert sugar syrup); 0.2 oz beetroot powder (for enhancing the color); 3 oz liquid butter PF17 (anhydrous butter); 1.6 lb Callebaut RB1 33% Ruby Couverture Chocolate Callets

Callebaut Ruby Chocolate Spread

Real chocolate taste and purity of the product makes the difference in spreads. With this recipe you can’t go wrong and it enriches your creations with a sparkling new ruby variety.

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Course: Dessert

Cuisine: American

Keyword: Spread

Ingredients

1 vanilla bean
11.8 oz 35% cream
2.6 oz trimoline invert sugar syrup
0.2 oz beetroot powder for enhancing the color
3 oz liquid butter PF17 anhydrous butter
1.6 lb Callebaut RB1 33% Ruby Couverture Chocolate Callets

Instructions

Mix together the vanilla, cream, trimoline and beetroot powder and bring to a boil
Combine the butter and Ruby Chocolate and melt in a double boiler. Bring to 30°C (86°F)
Combine the mixtures and evenly combine. Let set in fridge

Callebaut Ruby Chocolate Spread

Ingredients

Instructions

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