RUBY ÉCLAIR GLAÇAGE

Ingredients

• 118g water • 236g sugar • 236g glucose DE 40 • 4g beetroot powder Preparation Boil to 104°C. • 118g concentrated milk • 118g gelatine mass • 315g Callebaut - Finest Belgian Ruby Chocolate - RB1 • 55g Callebaut - Cocoa Butter - Cocoa butter

Preparation

Pour over previous mixture. Mix well. Pour in bowl, seal and keep in fridge. Heat to 35°C before use.