Ruby Ginger Praline Molded Bonbons | callebaut.com

Name: Ruby Ginger Praline Molded Bonbons | callebaut.com
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

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

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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