The Ruby Chrysalis

Ingredients

• 800 g Ruby Callebaut chocolate
• Red fruit powder (optional)

Preparation

1. Place 2/3 of the ruby chocolate in a bowl and melt gently in the microwave.
2. Heat in short intervals (30 seconds, then 10-second bursts), stirring between each cycle to avoid overheating.
3. Bring the chocolate to 42 °C.
4. Gradually add the remaining 1/3 ruby chocolate (callets), not all at once.
5. Use a hand blender to emulsify and ensure even cooling.
6. Continue this process until the chocolate reaches 27 °C.
7. Briefly reheat to a working temperature of 29–30 °C (ideal 29.5 °C).
8. Pour the tempered chocolate into half-sphere molds.
9. Rotate the molds to create a thin, even coating, ensuring full coverage of the interior.
10. Tap lightly to remove air bubbles and allow excess chocolate to drain.
11. Let the shells crystallize completely, then carefully unmold.
12. (Optional) Before serving, lightly dust the unmolded spheres with red fruit powder to enhance color and create a subtle, elegant shine.

Ingredients

• Rhubarb peels (from 1 kg rhubarb)
• 500 g water
• 500 g sugar

Preparation

1. Combine peels, water, and sugar.
2. Bring to a boil, remove from heat, and infuse for 1 hour.
3. Strain and reserve the liquid.

Ingredients

• 400 g rhubarb ( peeled )
• Rhubarb stock (as needed)

Preparation

1. Slice rhubarb into long, thin strips (≈15 cm) using a mandoline or slicer.
2. Vacuum with a small amount of rhubarb stock.
3. Cook sous vide at 65 °C for 20 minutes.
4. Chill immediately in ice water.
5. Arrange strips slightly overlapping into a sheet. (keep the remaining liquid)
6. Freeze until firm.
7. Cut into rounds before serving.

Ingredients

• 500 ml rhubarb liquid (stock + sous vide liquid)
• 50 g yuzu juice
• 5 g agar agar

Preparation

1. Combine all ingredients and bring to a boil.
2. Cook for 30–60 seconds.
3. Set in a container, cool down in the fridge, then blend into a smooth gel.

Ingredients

• 600 g rhubarb
• 200 g sugar
• 12 g pectin
• 30 g fresh ginger (shaved)

Preparation

1. Cut rhubarb into small cubes and combine with ginger.
2. Mix sugar and pectin, then add to rhubarb.
3. Cook over medium heat for 5–10 minutes, until tender but holding shape.
4. Strain through a sieve and reserve the liquid.

Ingredients

• 250 g kadaifi pastry
• 150 g butter, melted
• 50 g sugar
• 30 g pistachios, finely chopped
• Seeds of 1 vanilla bean

Preparation

1. Preheat the oven to 170 °C.
2. Gently separate the kadaifi strands to loosen them.
3. In a bowl, combine melted butter, sugar, vanilla seed, and pistachios.
4. Add the kadaifi pastry and mix gently until evenly coated.
5. Lightly grease a muffin tin or small tart molds.
6. Place small portions of kadaifi into the molds and shape into nests, pressing lightly.
7. Bake for around 20 minutes until golden and crisp. Monitor closely to avoid over-coloring.

Ingredients

• 400 g Callebaut white chocolate mousse powder
• 500 ml cold milk
• 1 g ground cardamom
• 2 g rose water

Preparation

1. Pour the Callebaut white chocolate mousse powder into a mixing bowl.
2. Add the ground cardamom and cold milk.
3. Begin mixing on low speed, then increase to medium speed and whip until light and stable (≈ 3–5 minutes).
4. Add rose water carefully, adjusting to taste. The aroma should remain subtle and balanced, not dominant.
5. Transfer the mousse into a container and allow it to set completely in the refrigerator.
6. The next day, gently work the mousse with a whisk by hand until it reaches a smooth texture.
7. Transfer into a piping bag for plating.

Ingredients

• 30 g egg white
• 25 g flour
• 25 g olive oil
• 8 g sugar
• Lemon powder

Preparation

1. Mix flour, egg white, sugar, and olive oil until smooth.
2. Spread thinly on a butterfly silicone mat and bake at 160°C for 8 minutes.
3. Before serving, sprinkle lemon powder over the butterflies.

Ingredients

• Callebaut white Crispearls (e.g. Callebaut)
• Edible blossoms (e.g. zalloti / basil-flavored flowers)

Steps

1. Spoon a warm rhubarb jelly into the center of the plate and allow it to settle naturally.
2. Place the kadaifi nest on top of the jelly.
3. Add a few white chocolate pearls over the nest.
4. Pipe a small amount of rhubarb gel into the center of the nest.
5. Fill the ruby chocolate sphere with rhubarb compote and close it with the rhubarb sheet ring. Position the sphere on top of the kadaifi nest.
6. Pipe small, precise dots of rhubarb gel around the sphere. Place white chocolate pearls in between for balance and texture.
7. Garnish with edible blossoms to bring a light herbal (basil-like) note.
8. Pipe white chocolate mousse in the center (controlled, clean placement).
9. Finish with a butterfly tuile on top of the mousse.