Praline filling for moulded bonbons with ruby rb1
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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.
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Recipe components
Callebaut® ingredients
ruby praline filling for moulded bonbons
| Ingredients | Preparation |
|---|---|
Melt. | |
| Pour over melted chocolate. Temper to 23°C. Pipe into moulds. |
