Ganache for moulded pralines with ruby rb1

When mixing ruby with creams or water-based ingredients, it can happen that the typical taste and colour fade. That’s normal: ruby is made from the ruby cocoa bean. By adding creams, etc the natural pH of ruby chocolate changes – leading to a dilution of its taste and colour.

With this ganache recipe, you’ll prevent this from happening. The end result has a sparkling ruby colour and taste. Its texture is perfect for piping into moulded bonbons, bars and praline shells.