Ruby chocolate

Ruby chocolate is a pink couverture with a fruity tartness, made from specific cocoa beans with no added colouring or fruit. Developed by Barry Callebaut in Belgium, it is used in pastry and confectionery for its natural pink hues.

20 min
6 servings
Medium
Moderate
🇧🇪 Belgium

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Ingredients

200 g Ruby chocolate in pistoles or pieces
50 g Cocoa butter (optional)
30 g Nuts (crushed hazelnuts)
1 pinch Flaky salt

Spices & seasoning

Dried orange zest

Optional extras

50 g Freeze-dried raspberries

Nutrition facts

261 kcal per serving

Protein: 2.3 g
Carbohydrates: 20.9 g
of which sugars: 17.5 g
Fat: 18 g
of which saturated fat: 12 g
Fiber: 3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Roughly chop the ruby chocolate with a knife if you have it in a bar.
Melt the chocolate in a bain-marie, making sure the water does not touch the bottom of the bowl, stirring gently until it reaches 40 °C.
If the chocolate seems too thick, add the cocoa butter and stir until smooth and glossy.
Pour onto a sheet of baking paper and spread thinly with a spatula.
Sprinkle with crushed hazelnuts, flaky salt and freeze-dried raspberries if you are using them.
Leave to set at room temperature for about 1 hour, then break into irregular pieces.