Callebaut Ruby Mendiants
Equipment
- Tempering Machine
- Plastic sheet
- Molds (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 Candied orange peels (cut in +/- 1cm strips)
Instructions
Ruby Mendiants
- Temper the chocolate.
- Pipe into disc shaped molds (+/- 4cm) or in drop shapes straight onto a plastic sheet.
- Immediately place roasted whole nuts and candied orange peels 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.