RUBY TURRÓN

RUBY, ROSE AND STRAWBERRY GIANDUJA

Ingredients

• 650g Callebaut - Finest Belgian Ruby Chocolate - RB1 • 215g grape seed oil • 5 drop(s) essential rose oil Pre-crystallize up to 23ºc. • 80g lyophilised strawberries Dice and add.

Preparation

Measure out 85g into each of the molds (previously coated).