Ruby Tablet with Banana

Created by

Ryan Stevenson - Baker, Paddock Bakery

level 1

Indulgence and power flavours galore in this recipe. Ruby, caramel and banana. It can’t get much better than this! Our chefs recommend to experiment with special mould shapes to appeal to a new generation of chocolate lovers. Especially millennials are fond of the pink chocolate, and they love it to feature in their Instagram and Facebook stories.

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Recipe components

Used Callebaut products

Ruby tablet with banana

Ingredients	Preparation
92g dried banana and caramel pieces	Place into mould.
923g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Temper and fill the mould with the ruby chocolate. Even the surface and clean the sides of the mould. Sprinkle banana and caramel pieces on top. Leave to crystallise at 16°C for at least 2 hours before unmoulding.