Making To Storing All You Should Know About Ruby Chocolates 

Made from ruby cacao beans, ruby chocolate is a particular variety of chocolate. Ruby chocolate was created by the Belgian chocolate manufacturer Barry Callebaut in 2004 and released in 2017 in its market-ready version. Pastry chefs throughout the world who want to add something fresh to their confections adore the distinctive colour and flavour of ruby chocolate. 

Ruby Chocolate would probably be your favourite if you enjoy both berries and chocolate. The flavour is "neither bitter, milky, or sweet," according to the manufacturer. Fresh berry fruitiness and sumptuous smoothness are rather in contrast. There are also elements of sourness, yoghurt, tartness, and tanginess. Ruby chocolate is highly sweet and tastes like milk chocolate mixed with raspberry-flavored white chocolate. 

The Ivory Coast, Ghana, and Ecuador are the countries that cultivate and harvest the ruby cacao beans. 

Ruby cacao beans are picked, fermented, sun-dried, and delivered to the Barry Callebaut factory in Belgium after being harvested. 

The ruby cacao beans undergo quality inspections upon arrival at the facility and start the process of becoming high-quality chocolate known as couverture. 

The beans are now roasted whole, which means they are cooked inside their shells. The subtle flavours and smells of cocoa beans are preserved and enhanced by this method. 

The cocoa nibs and shell are separated after roasting. Afterward, they are processed into a fine cocoa liquor, which is combined with the additional ingredients to make a couverture dough. 

The dough is finely ground before being conched (agitated by surface scraping), which unifies and balances the flavours while allowing the dough to develop into a liquid. 

The couverture is finally tempered, formed into Callets, and prepared for packing. 

Ruby Chocolate Uses 

Ruby chocolate can be used in a wide variety of recipes because it has a medium flow and viscosity. The following are some applications for ruby chocolate: Dessert sauces, frostings, icings, cheesecakes, chocolate confections, mousses, pastry cream, and similar items. 

Ruby chocolate can be used in a wide variety of recipes because it has a medium flow and viscosity. The following are some applications for ruby chocolate: Dessert sauces, frostings, icings, cheesecakes, chocolate confections, mousses, pastry cream, and similar items. Ruby chocolate should ideally be used for chocolate art and should be used as little as possible to really let the chocolate shine on its own. The vivid pink colour of ruby chocolate tends to fade a little when used in baking, but you may restore the pink hue by using natural food dyes like beetroot powder. 

Storage 

Chocolate can absorb other potent smells that are present and is sensitive to air, light, and humidity. Store your ruby chocolate in an airtight container that is not see-through or at the very least opaque to prevent any of these accidents. Keep the chocolates away from light in a cool, dark place. Chocolate should never be kept in the refrigerator. Ruby chocolate can turn greyish if not stored properly.