Ruby Chocolates

Melt 320 grams of Ruby melts in the chocolate melting pot at 45 degrees. Once completely melted, add the remaining 80 grams then bring the melting pot temperature down to 29 degrees. Let the melts dissolve in the warm chocolate and allow to cool to 29 degrees before use. This requires extreme precision. Use the chocolate thermometer for this. Tip! If you don't have a chocolate melting pot, you can melt 320 grams of chocolate in a bain-marie. When it is almost melted, remove the pan from the heat. Stir until the visible pieces in the warm chocolate have dissolved. Then add the remaining 80 grams of ruby and mix the melts into the warm chocolate. Let cool to 29 degrees, stirring occasionally. Here too, precision is crucial! Use the chocolate thermometer. Then proceed as indicated above.

If the chocolate is at the correct temperature (29 degrees), put it into a piping bag. Cut a small tip off the bag, then fill the molds with the liquid chocolate. Gently tap the molds to remove air bubbles. Place in the refrigerator until the chocolate hardens, then unmold. Store at room temperature.