Ganache for hand-dipped pralines with ruby rb1
level 1
Achieving the right texture taste, colour and texture for your hand dipped pralines is easy with this recipe. We recommend to hand dip it into ruby chocolate to enhance the taste sensation and to make your bonbons stand out in the counter.
Share
Recipe components
Callebaut® ingredients
ganache with ruby RB1 for hand-dipped pralines
| Ingredients | Preparation |
|---|---|
| Bring all ingredients together in one recipient and heat to 40°C. |
Melt to 35°C and emulsify with the hand mixer. | |
Pour into frame, film and leave to set overnight. Provide a thin layer of tempered ruby chocolate (to prevent filling from deforming on dipping fork during dipping). Cut into desired shape and enrobe or hand dip in ruby chocolate. | |
