Ruby Ginger Praline Molded Bonbons

Ginger pairs very well with the sourness of Ruby RB1 chocolate. In this recipe, you will learn how to make sure the cocoa butter is at the right temperature before spraying it into the molds. And you will know more about cold emulsifying - a new technique for making a ganache that will improve the shelf life of your finished products.


Facing Problems with your Creations?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges