Ganache for moulded pralines with ruby rb1
When mixing ruby with creams or water-based ingredients, it can happen that the typical taste and colour fade. That’s normal: ruby is made from the ruby cocoa bean. By adding creams, etc the natural pH of ruby chocolate changes – leading to a dilution of its taste and colour. With this ganache recipe, you’ll prevent this from happening. The end result has a sparkling ruby colour and taste. Its texture is perfect for piping into moulded bonbons, bars and praline shells.
- Level:
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Easy
- Makes:
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4 moulds (30 pralines/1 mould)
Ganache with ruby RB1 for moulded pralines
Ingredients: Ganache with ruby RB1 for moulded pralines
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273 g35% cream
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4 gbeetroot powder
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81 gsorbitol
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55 gdextrose
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54 gglucose DE 60
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61 gdry butter PF28
Preparation: Ganache with ruby RB1 for moulded pralines
Warm to 40°C.
Ingredients: Ganache with ruby RB1 for moulded pralines
Preparation: Ganache with ruby RB1 for moulded pralines
Melt to 35°C. Add and emulsify with hand mixer.
Bring into piping bag. Pipe into moulded chocolate shells. Leave to set before sealing.
Tips
- Ideally mould the praline shells twice with ruby RB1 to create a sufficiently thick shell.
- Use beetroot powder as a colouring agent. It’s powerful and doesn’t influence the taste of your recipe.
- This only serves as one example of a ganache. There are 100 other ways to also obtain great results!
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