Ruby Kola

Created by

  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
level 1

Recipe components

Ruby Kola



  • 16drop(s)
    kola nut extract

Mix in.

Pre-crystallise up to 29°C.
Fill the bar moulds.
Reserve in fridge for about 15 mins.
Keep at 20°C for around 30-40 mins. and unmould.
Keep at 18°C with a humidity of ±60% ERH.