If you have read through previous articles I've posted you probably get the idea that I'm a *little* bit obsessed with this new, gloriously pink ruby chocolate. It isn't very often that there's a new kid on the block in the chocolate world, especially with such a unique flavour profile to explore.
Naturally, I had to pair all of the sexiest pink things I could find to dress up this baby for Valentine's day. Raspberries of course- pomegranate because its a known aphrodisiac and some pink peppercorn for a little spicy kick.
If you want to learn more about Ruby Chocolate Recipes, you can go to the Callebaut website here.
Pink Peppercorn Sponge Cake
60g All-purpose Flour
15g Corn starch
2.5g Baking Powder
3g Ground pink pepper
90g Egg white
50g Egg yolk
75g Sugar
1. Weigh out the dry ingredients. Sift them into a bowl.
2. Whip your egg whites with 50g sugar to medium peaks in a stand-up mixer.
3. Whisk egg yolk with 25g sugar until thick and pale, then fold into your egg whites.
4. Fold in the dry ingredients, 1/3 at a time until well mixed. Be gentle, you don't want your whites to deflate!
5. Spray an 8x8 pan with pan spray (or butter) and line with parchment paper, pour in your cake batter and bake at 350 F for 20 minutes, or until the top browns a little bit.
6. Let your cake cool completely, and set in the fridge for a couple of hours. It will be easier to cut into strips to use as a base for the mousse. Cut into strips roughly the same size as your mould, and about 1 cm thick.
Ruby Chocolate Mousse
225g Ruby chocolate
60g Milk
60g 35% cream
100g yogurt
1 Gold Gelatin Sheet
400g Whipped Cream
1. Melt your ruby chocolate.
2. Heat milk and cream, soak gelatin 5 mins.
3. Stir the gelatine and yogurt into the cream and pour over the ruby chocolate.
4. Whip the whipped cream to soft peaks and fold it into the chocolate 1/3 at a time. Pipe into moulds and place a piece of the pink peppercorn sponge cake on the bottom. Freeze overnight before unmolding.
Pomegranate and Raspberry Sorbet
150g raspberry puree
300g Pomegranate juice
100g water
100g sugar
1. Heat sugar and water until sugar is dissolved- this will be your sorbet syrup
2. Weigh out the pomegranate and raspberry puree, add the syrup and mix together.
3. Pour the mix into a paco jet container and freeze, or pour into an ice cream machine and churn.
If you haven't had enough of Ruby Chocolate yet, here are a few more fun flavour pairings to try -
Spices - Wasabi, Cinnamon, Vanilla & Ginger
Wine- Champagne, Syrah, Sauturne
Fruits - Lemon, Lime, Yuzu, Mango
Herbs - Basil, Violet, Saffron
Sugars - Caramel, Maple, Honey
Happy Baking!
- Milk & Honey