Ruby Ginger Praline Molded Bonbons

Name: Ruby Ginger Praline Molded Bonbons
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.; 240 g 35% cream; 4 g Fresh ginger; 54 g; 55 g Dextrose; 82 g Sorbitol powder; 4 g Beetroot powder; 61 g; 674 g Callebaut Couvertures - RB1 - callets - 2.5kg bag

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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Demi-sphere mold
Spray gun
Piping bag
Fine round tip brush
Cake ring
Acetate sheet
Silicone baking mat
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Scraper
Immersion blender
Instant-read thermometer
Microwave
Fine-mesh sieve
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Paper towel
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Metal tray

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.
240 g 35% cream
4 g Fresh ginger
54 g
55 g Dextrose
82 g Sorbitol powder
4 g Beetroot powder
61 g
674 g Callebaut Couvertures - RB1 - callets - 2.5kg bag