Equipment
- Tempering Machine
- Plastic Wrap
- Mold (Disc Shaped)
Ingredients
- 2.2 lbs Callebaut RB1 33% Ruby Couverture Chocolate Callets
- 1.1 lbs Roasted Whole Nuts (Pistachios, pecans, hazelnuts etc.)
- 7.1 oz La Maison du Fruit Confit Candied Orange Peel Strips
Instructions
Ruby Mendiants
- Temper the 2.2 lbs Callebaut RB1 33% Ruby Couverture Chocolate Callets.
- Pipe into disc shaped molds (+/- 4cm) or in drop shapes straight onto a plastic sheet.
- Immediately place roasted whole nuts and 7.1 oz La Maison du Fruit Confit Candied Orange Peel Strips onto the chocolate when its wet. Then enjoy!
Notes
You can also use a combination of dried or candied fruits, such as apricot, raspberry, etc.