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How to work with Ruby Chocolate

Updated: Nov 14, 2019


What is Ruby Chocolate?


Ruby chocolate is the newest chocolate tasting experience. It is made from the ruby cocoa bean, found in Ecuador, Brazil and the Ivory Coast. The "ruby" bean isn't exactly a new cocoa bean that has was just discovered - it is an existing varietal with characteristics that create that beautiful, natural pink colour. Although the producers have the recipe under lock and key, it is said to be made from unfermented cocoa beans. Ruby chocolate can be described as both sweet and sour with fruity notes and very little cocoa flavour. Truly different from any other chocolate on the market.





After working with this product, ( and no, this is not a sponsored post, just my current pastry obsession) I have learned a few things about how it can be used compared to traditional chocolates;


1. It tempers beautifully -


Every time I have used ruby for chocolate work the final product is awesome - no streaking, very shiny finish and it keeps its colour. These are the temperates I use:


-Heat to 45 Celius

-Cool to 27 Celcius

-Bring it back up to 31 Celcius to work with.


2. It doesn't like to be friends with other products


When using ruby chocolate for a mousse or ganache, I have it change into all sorts of funky colours. It will turn an off coloured purple when adding cream, and brown if there is both cream and sugar present. I offset these colour changes with a little bit of raspberry or red fat-soluble colour, beet powder, or hibiscus in this recipe as it is naturally red.



Moving on to the bonbons - The first step is cleaning your moulds.


I use a slightly damp paper towel and polish each cavity well, I will take a dry paper towel to polish them again to make sure there isn't any dampness present.


Next, melt some cocoa butter ( mycryo preferable as it is pre- tempered) with some fat-soluble colour. I add some white colouring first, then the colour I would like it to be. The white acts as a base to help the colour pop against the colour of the chocolate.


Then I paint the shells using a paintbrush - you can also use an airbrush for a finer finish but a paintbrush works fine -






After your finished painting the shells, let the cocoa butter harden at room temperature before adding your chocolate to avoid any bleeding of the colour. Because cocoa butter is fat, if it is still wet it can cause the chocolate to slide right out of the mould. (trust me here, I speak from experience!)


While waiting for the paint to dry, this is when I make the ganache filling.



Hibiscus & Ruby Chocolate Ganache


273g 35% cream

80g glucose

38g sugar

60g butter

675g Ruby chocolate

30g Dried Hibiscus Flower


1. Bring cream, glucose, sugar and hibiscus flower to a boil, steep 20 minutes.


2. While the cream is steeping, melt chocolate and butter over a double boiler or in the microwave


3. Strain the hibiscus out of the cream and pour the cream over the chocolate.


4. Blend the cream and chocolate together with an emersion blender ( ruby tends to split when making ganache and blending will prevent this.







After the ganache is made, fill the moulds with tempered ruby chocolate as you would normally. Set the shells in the fridge until hardened, then fill each cavity with the hibiscus ganache and seal the bottoms with tempered chocolate.


Set the chocolates in the fridge for at least 20 minutes before unmolding.


Happy Baking!


- Milk & Honey





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