Ruby Ginger Praline Molded Bonbons | 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.
Ingredients
- 3 g Ibc Colored Cocoa Butter Red E-Free - Food Colorant - From Natural Origin - 245gr
- 17 g Callebaut Couvertures - RB1 - callets - 2.5kg bag
- 3 g
- Q.S.
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