The tempering of ruby chocolate is not much different than working with dark, milk, or white chocolate.
You’re starting with heating the chocolate in Bain-Marie to 45°C. Then you’re lowering the temperature to 26°C by adding callets in the melted chocolate, and then you heat it to 29°C.
To be sure that the chocolate is well tempered you can dip the tip of a knife into the tempered chocolate and wait for 5 minutes. If the chocolate is hard and with satin gloss then the chocolate is perfectly tempered and you can continue with molding or making other creations out of it.
When you’re molding, always be sure that the molds are well cleaned and are perfectly dry, otherwise, the chocolate will have stains. Polycarbonate molds are usually used for making all kinds of shapes of chocolate (bars, pralines, figures), but you can use silicon mold too.
- For chocolate tempering, you will need Bain Marie pot (or in my case I used a pan for heating the water and put a glass bowl over it)
- Thermometer to measure the temperature of melted chocolate
- Piping bags
- Spatula for scraping the chocolate out of the molds
In the following pictures there are some of my ruby chocolate creations I made this year. For other ideas check out my previous post:
For more detailed videos on how to work with ruby chocolate you should check out these links:
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