Praline filling for moulded bonbons with ruby rb1

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 1

Ruby pairs with many surprising ingredients, including nuts and sesame. In this recipe we combine the ruby chocolate with almonds and tahini (sesame paste) to add refined nutty flavours.

Apply this base as filling for moulded bonbons.

Recipe components

Callebaut® ingredients

ruby praline filling for moulded bonbons



  • 502g
  • 316g
    sesame paste ( tahini)
  • 66g
    liquid butter PF28

Pour over melted chocolate. Temper to 23°C. Pipe into moulds.