Praline filling for hand-dipped bonbons with ruby rb1

Created by

  • Ryan Stevenson -
level 1

Ruby pairs extremely well with a wide range of surprising ingredients, for instance sesame. This combination brings out the typical fruity and sour notes of ruby and adds a subtle, spicy twist that is loved by many.

Our chefs recommend to hand dip the fillings in ruby chocolate to create a ruby showstopper in your counter and to enhance the taste sensation.

Recipe components

Callebaut® ingredients

ruby praline filling for hand-dipped bonbons

IngredientsPreparation
  • 215g
    milk
  • 33g
    glucose DE 60
  • 33g
    sorbitol
  • 63g
    trimoline
  • 3g
    lecithin
  • 164g
    sesame paste ( tahini)

Melt.

Melt. Add and emulsify.

Spread out evenly in frame. Leave to crystallise overnight before further processing.