1. Preparing the dark chocolate bar .
We’re going to temper the chocolate. Melt the dark chocolate palets in a bain-marie at 45-50°C, using a food thermometer. Stir to bring down to 27°C. Then gently reheat to 31-32°C.
Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.
Quickly sprinkle your bars with gourmet decorations. For a dark chocolate bar, we recommend decorations such as strips of candied orange peel, caramelized shredded coconut and cranberries, for example.
2. Preparing the Ruby chocolate bar :
Let’s temper the chocolate. Melt the Ruby chocolate palets in a bain-marie at 45-50°C. Using a food thermometer, stir to bring down to 27°C. Then gently reheat to 29-32°C.
Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.
Sprinkle your tablets with gourmet decorations. For a Ruby chocolate bar, we recommend having fun with decorations such as sugar hearts, crushed pink pralines and meringue drops.
Chef’s note: Ruby chocolate is a variety of chocolate that has a tangy yet sweet and fruity taste with a different texture to dark, milk or white chocolate.
3. Preparing the milk chocolate bar :
We’re going to temper the chocolate. Melt the milk chocolate palets in a bain-marie at 40-45°C maximum, using a food thermometer, stir to bring down to 24-25°C. Then gently reheat to 29-30°C.
Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.
Sprinkle your tablets with gourmet decorations. For a Ruby chocolate bar, we recommend having fun with decorations such as sugar hearts, crushed pink pralines and meringue drops.
Leave to set in the open air for at least 1 hour, then carefully remove from the mould.
To be enjoyed and offered without moderation.
