Praline filling for hand-dipped bonbons with ruby rb1

Ruby pairs extremely well with a wide range of surprising ingredients, for instance sesame. This combination brings out the typical fruity and sour notes of ruby and adds a subtle, spicy twist that is loved by many.

Our chefs recommend to hand dip the fillings in ruby chocolate to create a ruby showstopper in your counter and to enhance the taste sensation.

Recipe

Created by
  • Ryan Stevenson - Baker, Paddock Bakery

ruby praline filling for hand-dipped bonbons

Ingredients Preparation
  • 215g
    milk
  • 33g
    glucose DE 60
  • 33g
    sorbitol
  • 63g
    trimoline
  • 3g
    lecithin
  • 164g
    sesame paste ( tahini)

Melt.

  • 565g
    RB1
  • 124g
    Cocoa butter

Melt. Add and emulsify.

Spread out evenly in frame. Leave to crystallise overnight before further processing.

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