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Makes : 180 Yield

This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers will love.

This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers will love.

rok trajanja:: 2 months
Conservation:: 8°C - 16°C

Containing: 1 Component

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Demonstration video<span>Raspberry and Ruby Caramel</span>

Demonstration videoRaspberry and Ruby Caramel

1.3 lb

Heavy cream, 35% fat
10.6 oz

sugar
3.5 oz

glucose syrup
0.1 oz

baking soda
8.8 oz

raspberry puree
3.5 oz

invert sugar
0.1 oz

soy lecithin
1.8 oz

butter
0.1 oz

sea salt
0.9 oz

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
0.9 oz

Callebaut Ruby Chocolate - RB1 - 10kg Callets
Q.S.

Red gel color

Soften the butter
Combine raspberry purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
Remove from the heat and add the remaining ingredients. Add a few drops of red gel food color to brighten caramel to your liking.
Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
Allow the caramel slab to rest for at least 12 hours before cutting.
Remove the silicone mat and transfer the caramel to a cutting board.
Cut into desired shapes, then wrap for sale.