Everything you needed to know about ruby chocolate, but 'were afraid to ask' …

By Anthony Myers

- Last updated on GMT

Pic: Barry Callebaut
Pic: Barry Callebaut

Related tags Barry callebaut Ruby chocolate

Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.

Since its introduction in 2017, Barry Callebaut’s ruby chocolate has changed the face of the confectionery industry and is widely regarded as the ‘4th type of chocolate’ – after dark, milk, and white variations.

With any type of chocolate, the unique processing is key. Chocolate does not grow by itself, it’s the processing of the ingredients that unlocks the colours and flavours that are naturally present in the beans.

The same is true for ruby chocolate, says Barry Callebaut. “We don't use any additives, all is included in the bean itself. This means the pink ruby colour and fruity flavour of ruby chocolate is 100% natural​.”

Fresh berry taste

Ruby’s unique fresh berry taste offers innovation ideas for the next generation of confectionery, bakery, ice creams and desserts.

To help unlock the potential of this newly-discovered confection, Barry Callebaut’s Chocolate Academy North America team has launched Volume I of Ruby Encyclopedia - the guide to everything chefs need to know about Ruby chocolate.

Volume I is comprised of eight chapters and 47 innovative recipes that showcases unlimited combinations of flavours, textures and colours, allowing chefs to explore a new palette of applications never seen before.

New and innovative recipes include:

  • Dark Chocolate Brownie with pistachio and Ruby callets topped with Ruby ganache
  • Ruby Coconut Choux
  • Ruby Marshmallows with blackcurrent
  • Pistachio Cookies topped with Ruby
  • Ruby Snacking Tablet with assorted spices, nuts, candied fruits, and/or dried fruits

Volume I of Ruby Encyclopedia is available as a free download, available in English and in French.