Ruby chocolate

Chocolat ruby

What it is

Barry Callebaut launched it in Shanghai in 2017 as the first new chocolate type since white, and the colour comes from no added fruit: barely fermented beans are treated with acid, which shifts the purple pigment already sitting in the seed towards pink. The sourness and the colour are the same chemistry, which is why sustained heat dulls the pink to brown.

In the kitchen

Melt it no higher than 45 °C and temper around 28-29 °C, cooler than dark — the milk solids grey out fast above that. Keep every drop of water and fruit juice out of the bowl: ruby seizes into grain quicker than any other couverture.

Goes with

Raspberry Yuzu Pistachio Cream Rose water Hazelnut

Same species

Blond chocolate Cocoa mass Cacao pulp Cocoa butter Cocoa bean husk Cocoa nibs

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