Ruby Kola

Recipe

Created by
  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain

Ruby Kola

Ingredients Preparation
  • 1000g
    RB1

Melt.

  • 16drop(s)
    kola nut extract

Mix in.

Pre-crystallise up to 29°C.
Fill the bar moulds.
Reserve in fridge for about 15 mins.
Keep at 20°C for around 30-40 mins. and unmould.
Keep at 18°C with a humidity of ±60% ERH.
 

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