Ruby Gia

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Callebaut® ingredients

Ruby Gia

  • 400g
    chopped hazelnuts

Blend to paste.

Melt and add. Mix well.
Sieve and crystallise.

Pour into silicone moulds.
Leave to set in fridge for 2 hrs at 4°C.
Unmould. Keep at room temperature.

Ruby Glazing


Dip in rectangles.

  • 400g
    roasted hazelnut pieces