Ruby Apple praline
This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate. It combines basil, yoghurt, apple and ruby for a fresh taste sensation.
Pâte de Fruit Pommes
Heat to 40°C.
Add and re-warm to 40°C.
Mix together and boil to 76° Brix.
Add the acid at the end and leave to set.
Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder.