Ruby Apple praline

Created by

  • Ryan Stevenson -
level 2


This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate.  It combines basil, yoghurt, apple and ruby for a fresh taste sensation.

Recipe components

Used Callebaut products

Pâte de Fruit Pommes

IngredientsPreparation
  • 430g
    apple juice
  • 70g
    fresh celery juice

Heat to 40°C.

  • 425g
    sugar
  • 40g
    glucose DE 40

Add and re-warm to 40°C.  

  • 12g
    yellow pectin
  • 54g
    sugar

Mix together and boil to 76° Brix.  

  • 8g
    citric acid solution

Add the acid at the end and leave to set.

Ganache with ruby RB1 and Basil

IngredientsPreparation
  • 12g
    basil leaves
  • 128g
    35% cream
  • 100g
    vanilla yoghurt

Heat to 40°C and leave to infuse for 10 min.

  • 68g
    sorbitol
  • 46g
    dextrose
  • 45g
    glucose DE 60

Add the sugars and re-heat to 40°C.

Melt the butter with the chocolate to 30°C.

Add the two mixtures together and emulsify well.

Assembly

Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder. 
Mould in Ruby chocolate. 
Pipe a small amount of ganache into the mould.
Press down the pâte de fruit already pre-cut. 
Cover with more ganache and leave to set. 
When set, close with Ruby chocolate and leave to crystallise. 
De-mould and store appropriately.