I used a bain marie to temper my ruby chocolate. It is important to keep your water just simmering. And you need to make sure that neither water nor steam gets into the chocolate. This will cause your chocolate to seize, rendering it unusable.
Head straight on to the Recipe For ♥ Ruby Chocolate ♥
The long search for ruby chocolate
I first saw ruby chocolate on a season of Masterchef Australia. It was the new thing and I really wanted to try it. But despite looking in France, Italy and the UK I could not find any. Eventually in 2023 I stumbled across this in a small coffee shop in a small village, in the south of The Netherlands. This particular chocolate is not artificially coloured, but is its own distinct variety. This style of chocolate comes in shades of pink or purple and was introduced by Barry Callebaut in September 2017.
Working with this chocolate
Close your eyes and imagine having a block of white chocolate dusted with freeze dried raspberries. This is what you experience when tasting this chocolate. It is slightly sweet and sour, but mostly, it can be labelled as acidic. This delightfully coloured chocolate falls between white chocolate and milk chocolate with regards to its phenolic content and is made from ruby cocoa beans. The bain-marie method of tempering is the best for when you want to work with this chocolate. You need to be patient as it can take quite some time for the chocolate to cool down, and heat up once again. And you need to ensure that you work with it quickly at the ideal temperature, or reheat as necessary.
Take a look at this inspiring recipe for ♥ Ruby Chocolate ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Ruby Chocolate
Equipment
- 1 digital thermometer
Ingredients
- 100 g ruby chocolate drops, divided
Method
- Place 75g chocolate drops into a glass bowl and set over a bain-marie over a medium to low temperature to melt
- Ensure that the water does not boil, and make sure that no water or steam gets into your chocolate
- When the chocolate reaches 45° Celsius remove from the heat
- Add the rest of the chocolate, a couple of discs at a time, stirring to melt between each addition
- Allow the chocolate to cool to 27° Celsius, stirring occasionally
- Return to the bain-marie and heat to 29° Celsius and use immediately
See the links below for blog posts I published on April 25:
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- 2023: Felafel Spice Blend
- 2022: Orange And Almond Cake
- 2021: Knife
- 2018: The Broad Chare
- 2016: Cinnamon And Vanilla Biscuits
- 2014: Cheese Making Course
- 2013: Basil Shortbread
- 2012: Tandy Goes To Scotland!
Dave and I are in Italy for our annual overseas holiday. I will not be replying to comments or reading blog posts until the 2nd of May. You can follow our trip by taking a look at our holiday blog.
Oh yes I love ruby chocolate. I had quite the hunt for it too when it first came out a few years ago. I love the colour and the fruity taste. It is so pretty!
It is very pretty!
Although I’m sure we would love this bc we do love chocolate, I’m not adventurous enough to try making it. Looks delicious !!
I am sure you can buy some ready to eat 🙂
I’ve been hearing about ruby chocolate but haven’t tried it. On the list!
Hope you can find some!
What a lovely color but I really am a dark chocolate person myself. I hope you are enjoying your holiday.
I also prefer dark chocolate, and yes, we enjoyed our holiday 🙂
I love ruby chocolate. I was very curious when it first came out, and hunted it down eventually. Love the fruity taste and the colour.
I need to use mine still, after tempering it 🙂