Searching resources for "ravifruit"

5 Ways with ravifruit Strawberry Purée

There are many ways you can use fruit purées in your chocolate and bakery business. Here are just a few of our favourites, using the classic, Great British strawberry.

Feb 21st, 2025 |

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Making a Fruit Ganache with ravifruit Purée

Tips and advice for making ganache with ravifruit fruit purées, including recipes and shelf life!

Sep 12th, 2024 |

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Blueberry & Almond Snacking Bars

A moulded snack bar layering blueberry pate de fruit, vanilla bean ganache, dried blueberries and almond gianduja in a hand-painted dark chocolate shell. Makes 36.

Aug 28th, 2026 |

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Ruby Grapefruit Marshmallows

Ruby chocolate marshmallows with a sharp grapefruit pâte de fruit centre, made with Callebaut Ruby RB2. A striking pink petit four for counters and gifting.

Aug 11th, 2026 |

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Matcha Cherry Cheesecake Bonbon

Layered matcha, cherry gel, mascarpone and browned-butter biscuit bonbon in a lime, white and pink sprayed shell — a striking counter centrepiece.

Jul 27th, 2026 |

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Yuzu Raspberry Blondie Yule Log Buchettes

Individual yule log buchettes: brown butter blondie base, Callebaut white chocolate yuzu mousse, raspberry gel core, pale coral velvet spray. Makes 18.

Jul 20th, 2026 |

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Banana Ganache Stuffed Dates

Whole dates piped with a banana and Amatika Blanche 35% vegan ganache, enrobed in Callebaut 811 dark chocolate with gold décor. Perfect for petit four ranges.

Jul 20th, 2026 |

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Mini croissant bonbons with raspberry pâte de fruit and Dulcey ganache, paired with coffee ganache chocolate cups. A café-inspired chocolate recipe combining pastry and coffee flavours, ideal for professional chocolatiers, gifting ranges and fika-themed c

Mar 20th, 2026 |

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Passion Fruit Cheesecake Bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Blueberry and Matcha Truffles

Blueberry ganache truffles filled into ready-made chocolate shells, coated in dark chocolate and finished with matcha or fruit powders. A time-saving truffle recipe for artisan chocolatiers and patisserie.

Feb 20th, 2026 |

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Peanut Butter & Jelly Duck Eggs

These peanut butter and blackcurrant jelly duck eggs are an indulgent and satisfying way to get your salty sweet fix this Easter! Try it with your favourite jelly flavour and nut butter for a custom PB&J bonbon. Find more recipes at Keylink.org

Feb 11th, 2026 |

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Strawberry & Rhubarb Truffles

Strawberry and rhubarb ganache truffles filled into white chocolate shells, coated in Callebaut W2 and finished with fruit powders for a refined artisan finish.

Feb 4th, 2026 |

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Cocoa Crumble with Ruby Chocolate Mousse & Ruby Ice Cream

Indulge in a stunning ruby chocolate dessert featuring layers of rich cocoa crumble, silky ruby chocolate mousse, and refreshing ruby ice cream. Bursting with raspberry and kalamansi flavours, this elegant recipe is perfect for patisseries, restaurants, a

Aug 8th, 2025 |

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Green Apple Caramel Bonbons Recipe

Autumnal green apple caramel bonbons: a thin, snappable Silky Ghana milk chocolate shell around a runny ravifruit apple purée caramel. Makes 84 bonbons.

Jul 10th, 2025 |

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Mango & Coconut Milk Chocolate Tablet

A tropical chocolate bar with fruity mango ganache and exotic coconut crunchy wafer, encased on Ecuadorian milk chocolate. Absolute heaven! Recipe by Callebaut.

Jun 3rd, 2025 |

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Raspberry Pâte de Fruits Recipe with ravifruit

Make raspberry pâte de fruits with ravifruit raspberry purée, pectin, sugar and citric acid. Heat to 106°C, then pour into a frame to set before cutting.

Aug 20th, 2024 |

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Mango Marshmallow Recipe with ravifruit

Make fluffy mango marshmallow with just four ingredients: ravifruit mango purée, invert sugar, caster sugar and gelatin. Pipe or pour, then dip in chocolate.

Aug 14th, 2024 |

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Passion Fruit Ganache Recipe with ravifruit

A fruity passion fruit ganache for moulded bonbons, made with ravifruit passion fruit purée and Valrhona Manjari 64% dark chocolate, blitzed in a Thermomix.

Aug 8th, 2024 |

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Valrhona Raspberry Amatika Bonbons Recipe

Raspberry bonbons: Valrhona Raspberry Inspiration shells filled with a raspberry purée ganache made with Amatika 46% plant based chocolate. Makes 240.

Jul 26th, 2024 |

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Intense Apricot Chocolate Bonbons Recipe

Apricot ganache bonbons: ravifruit apricot purée and Valrhona Equatoriale Noire 55% ganache, set in a frame, cut with a guitar cutter and dipped. Makes 240.

Jul 16th, 2024 |

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Intense Rasperry Chocolate Bonbons

These tart but tempting Intense Raspberry Chocolate Bonbons are perfect as dessert for a summer picnic in the countryside, with their combination of berry flavours and rich, dark chocolate.

Jul 16th, 2024 |

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Intense Blackcurrant Chocolate Bonbons Recipe

Make around 240 dipped blackcurrant bonbons from Valrhona: a ravifruit blackcurrant purée ganache, cut and dipped in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Lemon Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped lemon bonbons: a zesty ravifruit lemon purée and lemon zest ganache, enrobed in Valrhona Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Passion Fruit Chocolate Bonbons

Make around 240 dipped passion fruit bonbons with a ravifruit purée ganache, Valrhona Inspiration Passion Fruit and Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Mango Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped mango bonbons from Valrhona: a ravifruit mango and passion fruit purée ganache, enrobed in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Fruit Caramel Recipe for Bonbons & Desserts

Make a fruity caramel with ravifruit fruit purée and KerryMaid whipping cream, ready to pipe into bonbons, pour over desserts or drizzle on ice cream sundaes.

Jun 11th, 2024 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

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Pear, Clove & Allspice Chocolate

This recipe expertly combines rich, high-cocoa chocolate with warm, fruity spiced pear flavours to create a delicious Christmas pear praline.

Oct 25th, 2022 |

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Philip Khoury's Apricot Pecan Pralines

Philip Khoury's plant-based apricot pecan praliné: layers of apricot pâte de fruit, pecan gianduja and apricot ganache, cut with a guitar and dipped.

Oct 21st, 2022 |

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Peach Melba Chocolate Bonbons Recipe

Make 48 Peach Melba chocolates from our customer Deborah Symon: a Callebaut W2 white chocolate and white peach purée ganache with a hint of raspberry.

Sep 14th, 2022 |

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Matcha Mojito Truffles

The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink

Jun 21st, 2022 |

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Mango Bellini

A sparkling summer cocktail, but make it chocolate! Our Mango Bellini recipe does just that, using smooth, indulgent dark chocolate to encase.

Jun 21st, 2022 |

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Cacao Barry Ocoa Apple & Rum Truffles Recipe

Dark truffles: Cacao Barry Ocoa shells painted with green and gold cocoa butter, filled with an apple and Mount Gay rum gel, then a rum ganache. Makes 60.

Jun 21st, 2022 |

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Ruby Chocolate Bar with Raspberry & Pistachio

A ruby chocolate bar: a Callebaut Ruby RB2 shell filled with raspberry ruby ganache, topped with pistachios and freeze-dried raspberry. Snap, melt and crunch.

Apr 17th, 2022 |

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Mojito Chocolate Bonbons Recipe

Mojito bonbons: Callebaut W2 white chocolate shells filled with a mojito purée gel with rum and lime, then a white chocolate mojito ganache. Makes 120.

Mar 28th, 2022 |

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Salted Caramel, Apple & Honeycomb Bars Recipe

Salted caramel, apple and honeycomb chocolate bars: salted caramel, honeycomb pieces and an apple caramel ganache in Callebaut 823 milk shells. Makes 30.

Feb 16th, 2022 |

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Raspberry & Rose Heart

Raspberry and rose flavoured heart shaped chocolate recipe, perfect for Valentines Day! | Keylink

Nov 11th, 2021 |

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Mulled Blackcurrant Bonbons

Mulled Blackcurrant Okapi 65% Origin Dark Chocolate Recipe | Keylink

Oct 13th, 2021 |

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Spiced Caramel Apple Chocolate Bonbons

An autumnal chocolate treat that's perfect for Bonfire Night! These spiced caramel and apple chocolate bonbons will put a smile on your customers' faces.

Sep 2nd, 2021 |

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Apple & Brandy Chocolate Truffles Recipe

Autumnal apple and brandy truffles: apple pâte de fruit and St. Remy XO brandy ganache piped into milk chocolate truffle shells, then enrobed. Makes about 75.

Mar 4th, 2020 |

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Pear Ganache Recipe with Pear William Purée

Sweet Pear William purée meets Cacao Barry Origin Papouasie milk chocolate and a dash of calvados in a smooth pear ganache, served in dark chocolate cups.

Mar 3rd, 2020 |

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Lemon & Basil Chocolate Bonbons Recipe

Basil-infused Papouasie milk chocolate ganache with lemon purée and Sicilian lemon drops, piped into ready-made dark chocolate cups. 70 chocs in 30 minutes.

Feb 26th, 2020 |

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Spiced Pear with Brandy Gelato

Our recipe for Spiced Pear and Brandy Gelato features a delicious Speculoos spiced biscuit ripple, making this a real winter warmer of a frozen dessert!

Jan 30th, 2020 |

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Ginger Gelato Recipe with Crystallised Ginger

A warming ginger gelato for autumn and winter: Colac vanilla base, milk and ginger flavour oil, churned with crystallised ginger chips. Makes a 4kg batch.

Jan 24th, 2020 |

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Pear Gelato

Taste the last days of a long. hot summer with our sweet and nostalgic Pear Gelato Recipe. A fruity frozen treat that your customers will love for its simplicity and subtle flavour.

Jan 24th, 2020 |

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Passion Fruit & Mango Gelato Recipe

Passion fruit and mango gelato made with Colac passion fruit flavour paste, ravifruit mango purée, Colac neutral white base and whole milk. Makes 4.6kg.

Jan 21st, 2020 |

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Searching resources for "ravifruit"

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