Cherry on Top!
RB1 helps bring out the flavor of the cherries, and the fruit is balanced with a rich, dark chocolate ganache.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.callebaut.com.
Cooking tools:
- Chocolate mold
- Heat gun
- Tempering machine
- Metal scraper
- Immersion blender
- Piping bag
- Stand mixer
- Candy thermometer
- Offset spatula
- Sifter
- Microwave
- Saucepan
- Whisk
- Airtight container
- Fine-mesh sieve
- Mixing bowl
- Spatula
- Spoon
- Parchment paper
- Plastic wrap
- Soft cloth
- Metal tray
- Kitchen shears
- Gloves
- Stove
- Refrigerator
Ingredients
- 22 g Sugar #1
- 5 g Pectin nh
- 306 g Cherry purée
- 30 g Raspberry puree
- 15 g Lemon juice
- 32 g Water
- 87 g Sugar #2
- 3 g Citric acid solution
- Q.S. Freeze dried cherry powder
- Q.S. Freeze dried cherry pieces
- Q.S. Dextrose
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