Ruby, Raspberry & Pistachio Bar

Method

In the summer months, we tend to crave clean tasting, fruity treats when it comes to confectionery - and we've got just the thing! Made using Callebaut's unique RB1 chocolate, this bar gives you all the soft tang of Ruby, with a clean, satisfying finish.

The creaminess of the ganache completes the harmonic blend of sweet raspberry and ruby, whilst complimenting the smooth, subtly nutty flavour of pistachios wonderfully.

In terms of texture, this Ruby chocolate bar is a triple threat, providing snap, melt, and crunch, all in one bite. So, if you’re after an all-around sensory experience this summer, you’re in the right place!

How to Make a Ruby, Raspberry and Pistachio Chocolate Bar:

Raspberry, Ruby Ganache

1. Bring the raspberry puree, cream, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender. 

4. Cool to 35*C before using in the moulds.

Composition

1. Cast the mould with Callebaut Ruby RB1 chocolate and tap out the excess.

2. Pipe the ganache into the mould, leaving a 2mm gap for the base.

3. Cap the mould with chocolate and, while still wet, sprinkle with Pistachios and Freeze-Dried Raspberry crumble.

Enjoyed this recipe? This bar would taste just as good with white chocolate, or try a strawberry purée ganache and almonds. There's no limit to the possibilities with these fabulous bars!