Ruby Gia

Recipe

Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Ruby Gia

Ingredients Preparation
  • 400g
    chopped hazelnuts

Blend to paste.

  • 600g
    RB1

Melt and add. Mix well.
Sieve and crystallise.
 

Pour into silicone moulds.
Leave to set in fridge for 2 hrs at 4°C.
Unmould. Keep at room temperature.
 

Ruby Glazing

Ingredients Preparation
  • 1000g
    RB1

Dip in rectangles.

  • 400g
    roasted hazelnut pieces

Decorate

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