Autumn Ruby Bonbons

How about spicing up your autumn bonbon offering with some smashing ruby taste? In this recipe, for the ruby ganache we add raspberry and lemon purees to make the taste and colour stand out. On top, they highlight the fruity and sour taste of this new generation of naturally pink chocolate.

Recipe difficulty: Medium
Prep time: 4 h 30 min
Makes: 4 moulds of pralines

Make the Autumn Ruby Bonbons

Easy 2 steps

Step 1

Ingredients

129 g

Raspberry puree

24 g

Lemon puree

119 g

35% cream

81 g

Sorbitol powder

55 g

Dextrose

54 g

Glucose de 60
Preparation
  • Mix purees, cream, sorbitol powder, dextrose, glucose and warm to 35°C

Step 2

Ingredients

679 g

Callebaut Ruby Chocolate Callets Recipe RB2

61 g

Dry butter pf28
Preparation
  • Callets and dry butter melt to 35°C and add to previous mixture and emulsify
  • Immediately pipe into moulded praline shells. Leave the ganache to crystallise 4 hours at 16°C before closing the shells with tempered ruby chocolate
  • Tip: First spray moulds with tempered and coloured cocoa butter to obtain a high gloss
Ingredients highlight
Save € 16,39
Ruby Chocolate Callets Recipe RB2 2.5kg
€ 38,23 Price reduced from € 54,62 to VAT incl.
(€ 15,29/kg)

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