RASPBERRY RUBY CHOCOLATE

Melt the chocolate and cocoa butter. Combine the raspberry powder and the melted chocolate in a refiner.
Start the process until the chocolate is smooth. 

CUBES OF RASPBERRY FRUIT HG

Melt the chocolate at 45°C. Add the paste, the Fruit HG Granules Raspberry, citric acid and refine 3 hours. Add the anhydrous butter and pre-crystallize at 24°C. Add the rest of the ingredients and frame it. Cut cubes with the guitare.

Note: This filling is used for dragées.

Place the cubes in the panning machine and give a slow rotation with cold air at 6°C.

Add a first layer of white chocolate until you reach 3 mm layer. Add the Ruby Raspberry Chocolate little by little until the cubes are completely covered. Ensure that the cubes are not sticking to each other, and continue until all chocolate has been added.

Leave it to cristallize and shine with agents.