Ruby & Lime Dipped Praline

Method

The fruity, fresh sweetness of Callebaut's Ruby chocolate meets the zestiness of lime in this mouth watering dipped praline. The eyecatching pink hue will draw customers in, and once they get a taste of these creamy, zingy chocolates, they won't be able to stop at just one!

If you haven't used a guitar cutter before, you'll definitely want to give it a try, they're one piece of equipment that is well worth investing in for any chocolatier, whether you'd like to try these dipped pralines or you want to make pate de fruits, marzipan or any other type of confection!

How to Make Ruby & Lime Dipped Pralines:

Ingredients

• 140g Whipping Cream
• 7 Drops Lime Oil
• 70g Invert Sugar
• 10g Ultratex
• 450g Callebaut Ruby Chocolate (for the ganache)
• 80g Cocoa Butter
• 140g Unsalted Butter
• 500g Callebaut Ruby Chocolate (for dipping)

Method

1. Heat the cream, lime oil and invert sugar to 60*C and stir until all sugars are dissolved. Set aside to cool.
2. Melt the Ruby chocolate and cocoa butter together to 35*C, pour on the cream mixture and emulsify with a hand blender.
3. Add the room temperature butter and emulsify.
4. Pour into a frame and allow to set overnight.
5. Cut your ganache into squares with a guitar cutter, ready for dipping.
6. Temper your Ruby chocolate, use a dipping fork to coat each square of ganache in chocolate and leave to set.
7. Decorate however you prefer (there are a few ideas in the below video on dipping). Enjoy!

To find out more about guitar cutters and frames, watch our video Working with Chocolate: Everything You Need to Know About Guitar Cutters. And, for a simple guide to dipping, take a look at our video Working with Chocolate: Everything You Need to Know About Dipping.

Enjoyed this recipe? You might also like our Ruby, Raspberry and Pistachio bar recipe!