Ruby Tablet with Banana

Indulgence and power flavours galore in this recipe. Ruby, caramel and banana. It can’t get much better than this! Our chefs recommend to experiment with special mould shapes to appeal to a new generation of chocolate lovers. Especially millennials are fond of the pink chocolate, and they love it to feature in their Instagram and Facebook stories.

Level:: Easy

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92 g

dried banana and caramel pieces

Place into mould.

923 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets

Temper and fill the mould with the ruby chocolate. Even the surface and clean the sides of the mould.
Sprinkle banana and caramel pieces on top.
Leave to crystallise at 16°C for at least 2 hours before unmoulding.