Praline filling for moulded bonbons with ruby rb1

Ruby pairs with many surprising ingredients, including nuts and sesame. In this recipe we combine the ruby chocolate with almonds and tahini (sesame paste) to add refined nutty flavours.

Apply this base as filling for moulded bonbons.

Recipe

Created by
  • Ryan Stevenson - Baker, Paddock Bakery

ruby praline filling for moulded bonbons

Ingredients Preparation
  • 316g
    RB1

Melt.

  • 502g
    Almond & Hazelnut Praline
  • 316g
    sesame paste ( tahini)
  • 66g
    liquid butter PF28

Pour over melted chocolate. Temper to 23°C. Pipe into moulds. 

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