RUBY ROULADE  RECIPE BY

KIRSTEN TIBBALLS
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh


berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond
glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries
and a dusting of icing sugar. BEGINNER


RUBY CHOCOLATE GARNISH

GOURMET GLAZE
60 MINS
CHOCOLATE SPONGE

WHIPPED RUBY GANACHE

FRESH BERRIES

MAKES 1

CHOCOLATE SPONGE
METHOD
INGREDIENTS

Spray a 240mm x 370mm baking tray with vegetable oil

90g (3.17oz) caster (superfine) sugar
and line the base and sides with baking paper. Preheat the oven
180g (6.35oz) whole eggs, room temperature
to 190°C (374°F), fan forced. In the bowl of a stand mixer
55g (1.94oz) plain (all-purpose) flour
fitted with a whisk attachment, whisk the sugar and eggs for
30g (1.06oz) Callebaut Dutch Process Cocoa
approximately 5 minutes, until light and fluffy. Meanwhile, sieve
Powder
the flour and cocoa powder onto a sheet of baking paper. Once
caster (superfine) sugar, for sprinkling
the egg mixture is pale and aerated, remove the bowl from the
EQUIPMENT mixer and gradually add the sieved ingredients, gently folding
through after each addition. Pour the sponge batter into the
baking tray 240mm x 370mm prepared baking tray and using a palette knife, gently spread the
stand mixer mixture out evenly. Bake in the preheated oven for 7-8 minutes,
sieve until the sponge bounces back when gently pressed. Slightly
spatula dampen a clean tea towel, lay it out flat onto your work bench
medium angled palette knife and sprinkle it with sugar. While the sponge is still hot, flip it
onto the sugar-coated tea towel. Gently remove the baking paper
from the sponge. Fold the end of the tea towel over the sponge
and roll into a tight roll. Set aside to cool.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
WHIPPED RUBY CHOCOLATE GANACHE
METHOD
INGREDIENTS

In a saucepan, boil the cream (A) and liquid glucose. Place

270g (9.52oz) fresh cream 35% (A)
the Ruby chocolate into a bowl. Pour the boiled cream over the
25g (0.88oz) liquid glucose
chocolate and whisk to combine. Add the cream (B) and whisk
190g (6.7oz) Callebaut Ruby RB1 Chocolate
to combine. Add in a couple of drops of the pink colour gel and
47.3%
whisk to incorporate. Cover with plastic wrap touching the sur-
395g (13.93oz) fresh cream 35% (B)
face and place into the refrigerator to chill for at least 6 hours.
1-2 drops Dusty Pink Americolor Gel Paste,
optional
EQUIPMENT

whisk

CARAMELISED ALMONDS

INGREDIENTS METHOD

Preheat the oven to 160°C (320°F), fan forced. Place the water
80g (2.82oz) water
and sugar into a saucepan and bring to the boil, or heat until
135g (4.76oz) caster (superfine) sugar
the sugar is completely dissolved. Place the almonds into a
200g (7.05oz) slivered almonds
bowl and pour over the boiled syrup. Line a baking tray with
EQUIPMENT baking paper. Spoon the almonds onto the tray without too
much excess syrup. Spread the almonds out evenly. Bake in the
spatula preheated oven for 15-20 minutes, until golden brown in colour,
aluminium baking tray mixing the nuts every 5 minutes to ensure even roasting. Allow
the almonds to cool completely before finely chopping. Set
aside until required.

RUBY CHOCOLATE GARNISH

METHOD
INGREDIENTS

Temper the Ruby chocolate ( see our online video for in-
120g (4.23oz) Callebaut Ruby RB1 Chocolate
structions). Transfer the tempered chocolate into a paper piping
47.3%
cone ( see our online video for instructions) and cut a small
EQUIPMENT amount off the tip. Pipe the tempered chocolate in offset circles
onto a strip of baking paper to create the chocolate garnishes.
spatula Allow to set at room temperature.
paper piping bag

 NOTE

Any excess chocolate can be reused. Spread the left-over

chocolate out over a sheet of baking paper. Once the chocolate
sets, it can be broken up and stored in the original packaging or
wrapped tightly in plastic wrap and stored in an opaque bag or
container.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
INGREDIENTS

Place the prepared Ruby cream mixture into the bowl of a stand
5g (0.18oz) vanilla bean paste
mixer fitted with a whisk attachment. Add the vanilla bean paste
1/2 punnet raspberries
and whisk until it reaches a piping consistency. Gently unroll the
1/2 punnet blueberries
chocolate sponge and transfer it onto a sheet of baking paper.
1/2 punnet blackberries, cut in half
Using a palette knife, spread three quarters of the whipped
icing (confectioner’s) sugar
Ruby ganache evenly over the sponge, leaving a 10mm edge
EQUIPMENT at the end of the sponge that you will be rolling towards. Place
the remaining whipped Ruby ganache into the refrigerator until
stand mixer required. Arrange the berries over the whipped Ruby ganache
spatula ensuring they are evenly distributed. Set aside the remaining
large angled palette knife berries. Use the baking paper to lift the sponge as you roll it as
ruler tight as possible. Use a ruler to tighten the roll as demonstrated
in the video. Place the roll into the freezer for a minimum of 6-8
hours. Once frozen, use a hot serrated edged knife to trim the
ends. Return the roulade to the freezer until ready to glaze.

GOURMET GLAZE

INGREDIENTS METHOD

Temper the Ruby chocolate ( see our online video for instruc-
700g (24.69oz) Callebaut Ruby RB1 Chocolate
tions). Add in the chopped caramelised almonds and grapeseed
47.3%
oil, mix until completely combined. Place the frozen roulade onto
200g (7.05oz) caramelised almonds, above
a cooling rack over a tray with sides. Pour the glaze over the
200g (7.05oz) grapeseed oil
roulade. Using a sharp knife, trim around the base before the
EQUIPMENT chocolate becomes too firm. Transfer the roulade to a serving
plate.
spatula
cooling rack
baking tray with sides
paring knife

FINISHING

INGREDIENTS METHOD

When ready to serve, transfer the reserved whipped Ruby

icing (confectioner’s) sugar, for dusting
ganache into a piping bag fitted with a 12mm star piping tube.
EQUIPMENT Pipe the ganache on top of the roulade in an offset V pattern.
Arrange the Ruby chocolate garnishes and reserved berries on
spatula top of the whipped ganache. Finish with a dusting of icing sugar.
disposable piping bag
12mm star piping tube
sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.