Ganache for moulded pralines with ruby rb1

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.
Level:
Easy
Makes:
4 moulds (30 pralines/1 mould)

Ganache with ruby RB1 for moulded pralines

Ingredients: Ganache with ruby RB1 for moulded pralines

  • 9.6 oz
    35% cream
  • 0.1 oz
    beetroot powder
  • 2.9 oz
    sorbitol
  • 1.9 oz
    dextrose
  • 1.9 oz
    glucose DE 60
  • 2.2 oz
    dry butter PF28

Preparation: Ganache with ruby RB1 for moulded pralines

Warm to 40°C.

Ingredients: Ganache with ruby RB1 for moulded pralines

Preparation: Ganache with ruby RB1 for moulded pralines

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

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

Tips

  • 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!