Praline filling for moulded bonbons with ruby rb1

Created by

  • Ryan Stevenson -
level 1

Ruby pairs with many surprising ingredients, including nuts and sesame. In this recipe we combine the ruby chocolate with almonds and tahini (sesame paste) to add refined nutty flavours.

Apply this base as filling for moulded bonbons.

Recipe components

Used Callebaut products

ruby praline filling for moulded bonbons

IngredientsPreparation

Melt.

  • 502g
    Almond & Hazelnut Praline
  • 316g
    sesame paste ( tahini)
  • 66g
    liquid butter PF28

Pour over melted chocolate. Temper to 23°C. Pipe into moulds.