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.

Course: Dessert

Cuisine: American

Keyword: Ruby, Spread/Paste, Valentine's Day

Difficulty: Easy

Brand: Callebaut

Equipment

1 Stovetop

Ingredients

1 Prova Gourmet Grade A Papua New Guinea Vanilla Beans (4oz)
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

US Customary - Metric

Instructions

Mix together the 1 Prova Gourmet Grade A Papua New Guinea Vanilla Beans (4oz), 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