Ruby & Tahini Praline Bonbons

Method

A refined nutty filling for moulded bonbons from Callebaut chef Ryan Stevenson, pairing the fresh, fruity notes of Callebaut Ruby RB2 with toasted sesame tahini and smooth hazelnut praline. Pipe into dark, milk or ruby shells for a distinctive addition to any chocolatier's bonbon range.

Ingredients

Shell

605g Callebaut Ruby Chocolate RB2

Praline Filling

316g Callebaut Ruby Chocolate RB2
502g Semi-Liquid Hazelnut Praline
316g Tahini Paste
66g Clarified butter
 

Method

1. Temper the ruby chocolate for the shells: melt at 40–45°C, cool to 26–27°C, then bring back to a working temperature of 28.5–29.5°C.
2. Fill the mould cavities to the top with the tempered chocolate, tap the mould to release air bubbles, then turn it over and tap out the excess. Scrape the top clean and leave to set upside down on parchment until firm.
3. Melt the ruby chocolate for the filling.
4. Pour the remaining ingredients over the melted chocolate and mix until fully combined.
5. Temper the mixture to 23°C.
6. Pipe into the prepared shells, stopping about 1.5mm below the rim to leave room for capping.
7. Leave the filling to crystallise overnight at 15–18°C.
8. Cap the bonbons: spread or pipe tempered ruby chocolate over the filled cavities, scrape level and leave to set fully, then twist the mould gently and turn the bonbons out.