Ruby Gia

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

level 1

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Recipe components

Used Callebaut products

Ruby Gia

Ingredients	Preparation
400g chopped hazelnuts	Blend to paste.
600g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	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 Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Dip in rectangles.
400g roasted hazelnut pieces	Decorate