Learn how to bake Ruby Almond London biscuits. Are you ready for Hari Raya? This week, All Things Delicious and Phoon Huat would like to share with everyone our recipe for Ruby Almond London biscuits. These pretty pink nuggets adorned with little gold beads uplift the mood for celebration. It can also be a sweet delight for the upcoming Mother's day celebration. Give us a Like and Share the video with your friends and loved oAre you ready for Hari Raya? This week, All Things Delicious and Phoon Huat would like to share with everyone our recipe for Ruby Almond London biscuits. These pretty pink nuggets adorned with little gold beads uplift the mood for celebration. It can also be a sweet delight for the upcoming Mother's day celebration. Give us a Like and Share the video with your friends and loved ones! Click to watch: https://bit.ly/37zlRv3 Click for the recipe: https://bit.ly/37vViHh Last week to GRAB ~ Check out our Hurry Raya Sale!!! More than 100 items are on SALE NOW. Click here for Promo: https://bit.ly/3L1J87k Follow us • Phoon Huat - Since 1947 Instagram @PhoonHuat Facebook @PhoonHuat1947 A Note from the Chef "I shall not be limited to just London with these biscuits. I would like to take them to Paris and New York as well! And Cape Town, Buenos Aires, and Melbourne too! Because why not? I love how sophisticated these Hari Raya confectioneries are: imagine a light, buttery biscuit enveloping a roasted almond, and then it gets coated in delicious chocolate and placed in a cute paper cup. They instantly become very cosmopolitan chocolate truffles! I mean who invented the Almond London? I want to hug and kiss her (or shake his hands) for her/his genius! I’ve made these truffles with Callebaut Ruby Chocolate. Ruby Chocolate is known as the fourth chocolate, and it is divine! It is made with ruby cocoa beans, yes, the cocoa beans are naturally pink in colour. These special cocoa beans are only found in the terroirs of Ecuador, Brazil, and the Ivory Coast. They have a unique flavour that is fruity and lusciously rich at the same time. So, it goes beautifully with the biscuit and the almonds underneath. All you need to do is temper the chocolate and dip the cooled biscuits. Do not be intimidated because tempering small amounts of couverture chocolate is easier than it sounds. And no marble slab for tempering would be needed so I hope you give these a try! "....from Chef Dewi #promotions #phoonhuat #SaveEveryday #HappyShopping #PhoonHuat #BakingNeeds #OnlineStore #HomeBaking #freshlybakedcakes #onlineshop #easybake #desserts #geylangserai #kampongglam #groceryshopping #Recipes #bakestagram #partyfood #HARIRAYA #harirayasale #catsofinstagram #homebusiness #redmart #ntuc
Posted 1 year ago
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