After dark, milk and white, ruby is the newest chocolate discovery in 80 years. Born from the ruby cocoa bean it has a natural pink colour without the addition of any colourants or fruit flavourings. Ruby has an intense fruitiness and fresh, sour notes.
With its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from confectionery moulding and enrobing to ganaches, pastry mousses and much more.
Cocoa Solids: 47.3%
Flavour Profile: Ruby chocolate has a beautiful berry flavour with slight sour notes.
Application: Ruby can be used in many different applications from individual chocolates and chocolate bars to tarts, caramels and panned products. Naturally, mixing ruby with other ingredients will also dilute the sour notes and fruity flavour profile. It is therefore best used in applications in its purest form. Ruby chocolate will change colour when added to water-based ingredients, do not panic! When ruby chocolate is combined with liquids, water-based ingredients, mousse and ganache, it will change to a greyish-pink shade. Simply add some pink colourant or beetroot powder to maintain the shade!
Pairing tips: Green tea, pepper, coconut, star anise and cinnamon.
Origin: Ivory Coast, Brazil and Ecuador
Ingredients: Sugar; Cocoa butter; Skimmed milk powder: Whole milk powder; Cocoa mass; Emulsifier: soya lecithin; Acid: citric acid; Natural vanilla flavouring
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
Ready to conquer Kirsten’s MasterChef Australia challenge? Re-create the Ruby Financier, Exotique Entremet and Style Rebellion Lollipops all in one go! Learn how to take components from a recipe and apply them to a variety of different desserts in this innovative online class.
3 hours 30 mins
Kirsten Tibballs’ signature creation, Style Rebellion Lollipops, as seen on MasterChef Australia. White chocolate truffle shells filled with a water-based PB&J ganache, and dipped into 4 shades of chocolate using Kirsten’s unique style rebellion technique. – Egg free, gluten free.
Join Kirsten as she recreates her stunning Ruby Financier, as seen on MasterChef Australia. Raspberry and Ruby chocolate financier topped with PB&J cream and finished with freeze dried raspberries and a Ruby chocolate lattice tube.
Recreate Kirsten Tibballs’ show stopping Exotique Entremet, as seen on MasterChef Australia. Layers of raspberry and Ruby chocolate financier, PB&J cream and dark chocolate mousse. Covered in a silk screen floral design and an ultra-shiny clear glaze.
1 hour 20 mins
A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.
Class Tags: coloured cocoa butter, flower, ganache, gluten free, gluten-free, moulded chocolate, moulding, painting, ruby ganache, snack bar, spraying cocoa butter, spray, strawberry confit
Kirsten shows you the simplest method of tempering or pre-crystallising couverture chocolate, in the microwave. Learn the tips and tricks to perfectly tempering chocolate, it really is that easy! – Egg free, gluten free, vegan.
In Part 2 of ‘Explore: Cocoa Plantations of Ghana’, Kirsten meets the farmers who grow cocoa! With years of expertise, they show Kirsten how to remove the cocoa pods from trees and extract the beans before fermentation and drying. She also speaks to a representative of the Cocoa Horizons Foundation and finds out from the farmers themselves, how such organisations support the cocoa process and the farmers throughout Ghana.