Ganache for moulded pralines with ruby rb1

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 1

When mixing ruby with creams or water-based ingredients, it can happen that the typical taste and colour fade. That’s normal: ruby is made from the ruby cocoa bean. By adding creams, etc the natural pH of ruby chocolate changes – leading to a dilution of its taste and colour.

With this ganache recipe, you’ll prevent this from happening. The end result has a sparkling ruby colour and taste. Its texture is perfect for piping into moulded bonbons, bars and praline shells.

Recipe components

Callebaut® ingredients

Ganache with ruby RB1 for moulded pralines

  • 273g
    35% cream
  • 4g
    beetroot powder
  • 81g
  • 55g
  • 54g
    glucose DE 60
  • 61g
    dry butter PF28

Warm to 40°C.

Melt to 35°C. Add and emulsify  with hand mixer.

Bring into piping bag. Pipe into moulded chocolate shells. Leave to set before sealing.


  • Ideally mould the praline shells twice with ruby RB1 to create a sufficiently thick shell.
  • Use beetroot powder as a colouring agent. It’s powerful and doesn’t influence the taste of your recipe.
  • This only serves as one example of a ganache. There are 100 other ways to also obtain great results!