Ganache for hand-dipped pralines with ruby rb1

Created by

  • Ryan Stevenson -
level 1

Achieving the right texture taste, colour and texture for your hand dipped pralines is easy with this recipe. We recommend to hand dip it into ruby chocolate to enhance the taste sensation and to make your bonbons stand out in the counter.

Recipe components

Used Callebaut products

ganache with ruby RB1 for hand-dipped pralines

IngredientsPreparation
  • 185g
    milk
  • 93g
    cream
  • 5g
    beetroot powder
  • 57g
    dextrose
  • 44g
    sorbitol
  • 37g
    glucose DE 60

Bring all ingredients together in one recipient and heat to 40°C.

Melt to 35°C and emulsify with the hand mixer.

Pour into frame, film and leave to set overnight. Provide a thin layer of tempered ruby chocolate (to prevent filling from deforming on dipping fork during dipping). Cut into desired shape and enrobe or hand dip in ruby chocolate.