Ganache for moulded pralines with ruby rb1
When mixing ruby with creams or water-based ingredients, it can happen that the typical taste and colour fade. That’s normal: ruby is made from the ruby cocoa bean. By adding creams, etc the natural pH of ruby chocolate changes – leading to a dilution of its taste and colour.
With this ganache recipe, you’ll prevent this from happening. The end result has a sparkling ruby colour and taste. Its texture is perfect for piping into moulded bonbons, bars and praline shells.
Ganache with ruby RB1 for moulded pralines
Warm to 40°C.
Melt to 35°C. Add and emulsify with hand mixer.
Bring into piping bag. Pipe into moulded chocolate shells. Leave to set before sealing.