Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 347 views

    D'art Chocolate Bonbon Flavours

    Uploaded by

    linhnhi
    This document describes a variety of chocolate products from Ruby Chocolate. It includes several types of ganache, caramel, praline, and liquor infused chocolates with natural flavors like passion fruit, coconut, ginger, green apple, and more. The ideal storage temperature for chocolate is listed as between 17 to 23 degrees Celsius with less than 50% humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    D'art Chocolate Bonbon Flavours

    Uploaded by

    linhnhi
    347 views1 page
    This document describes a variety of chocolate products from Ruby Chocolate. It includes several types of ganache, caramel, praline, and liquor infused chocolates with natural flavors like passion fruit, coconut, ginger, green apple, and more. The ideal storage temperature for chocolate is listed as between 17 to 23 degrees Celsius with less than 50% humidity.

    Original Description:

    Original Title

    d'art chocolate bonbon flavours

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document describes a variety of chocolate products from Ruby Chocolate. It includes several types of ganache, caramel, praline, and liquor infused chocolates with natural flavors like passion fruit, coconut, ginger, green apple, and more. The ideal storage temperature for chocolate is listed as between 17 to 23 degrees Celsius with less than 50% humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    347 views1 page

    D'art Chocolate Bonbon Flavours

    Uploaded by

    linhnhi
    This document describes a variety of chocolate products from Ruby Chocolate. It includes several types of ganache, caramel, praline, and liquor infused chocolates with natural flavors like passion fruit, coconut, ginger, green apple, and more. The ideal storage temperature for chocolate is listed as between 17 to 23 degrees Celsius with less than 50% humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    RUBY CHOCOLATE

    Passion Fruit Rubysabi Ruby Rose Berry


    & Coconut Ganache Ganache Peppercorn Sesame

    RUBY CHOCOLATE IS ENTIRELY NATURAL,


    WITH NO ADDED FLAVOURS OR PRESERVATIVES.
    The ideal storage temperature for chocolate
    is between 17 and 23°C with a humidity that is less than 50%.

    CARAMEL

    Fleur De Sel Caramel Cau Dat Coffee Green Apple Caramel Nougat Gianduja
    & Macadamia Praline Caramel & Feuilletine

    Ginger caramel Coconut Caramel Apricot Pistachio


    & Feuilletine Caramel

    PRALINE

    54% Daklak Brandy Macadamia Juniper Praline


    Cashew Praline Praline

    Tropical Chocolate Passion Coconut


    Praline Praline

    LIQUOR

    Bourbon Ganache Margarita

    GANACHE

    Rasberry & Matcha Passion Apricot & Caramelized Blackcurrant Macadamia Coconut
    Ganache Jasmine Ganache Praline & White Chocolate Ganache & Pineapple

    Passion Mango Pink Guava Cappuccino Cranberry Blackcurrant


    & Pandan Ganache & Dark Ganache Ganache Ganache

    Orange 54% Daklak Ganache Blueberry Confit Cranberry


    Ganache & Feuilletine & White Ganache Cherry Ganache

    Apricot Jasmine Calamansi Hazelnut Nougat Gianduja


    Ganache Gianduja

    You might also like