Chocolate Shells:

• 1000g Benoit Ruby Chocolate

Ruby Snakes:

• 100g Pistachio Sticks
• 20g Dried freeze strawberry
• 50g Sesame Seeds
• 50g Black Seeds

Ruby 100g Bars:

• 100g Pistachio Sticks
• 20g Rose Petals

Assembly and Finishing:

• Sprinkle all ingredients before do the shelling.
• Close the moulds with Benoit ruby chocolate
• Let it set in the fridge, Demould and serve.