Ruby Ginger Praline Molded Bonbons

Ruby Ginger Praline Molded Bonbons

www.callebaut.com

I find that ginger pairs really well with the fresh, sour notes of Ruby RB1, and that's why I created this recipe.

View full recipe on www.callebaut.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.callebaut.com.

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Cooking tools:

  • Chocolate mold
  • Spray gun
  • Immersion blender
  • Cake ring
  • Acetate sheet
  • Fine round tip brush
  • Piping bag
  • Offset spatula
  • Silicone baking mat
  • Bench scraper
  • Instant-read thermometer
  • Kitchen shears
  • Microwave
  • Mixing bowl
  • Paper towel
  • Parchment paper
  • Spatula
  • Whisk
  • Fine-mesh sieve
  • Metal tray
  • Glove

Ingredients

  • 0.1 ozF027549
  • 0.6 ozChr-r35rb1
  • 0.1 ozAlcohol 96%
  • Q.S.Creative powder scarlet
  • 8 1/2 oz35% cream
  • 0.1 ozFresh ginger
  • 1.9 ozGlucose de 36
  • 1.9 ozDextrose
  • 2.9 ozSorbitol powder
  • 0.1 ozBeetroot powder
  • 0 gr
  • 2.2 ozDry butter pf17
  • 1 1/2 lbChr-r35rb1

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