Ruby Chocolate Truffles gives unique ruby chocolate experience. It is forest berries, creamy, zingy yogurt tang delicious. Simple to make but very special no bake treat.
Since introduced to masses in early 2018. Ruby chocolate is considered as fourth type of chocolate.
What do you think, is ruby chocolate real chocolate ?
Barry Callebaut Group says it has no added colours or flavours. I quote : ruby chocolate is actually just regular cocoa beans that have a “particular mix of compounds,” which likely refers to high levels of pigmented polyphenols referred to in the chocolate’s 2009 patent.
Once we tasted ruby chocolate we discovered it is forest fruits alike, a bit sour, and could be combined with other chocolate types. Knowing this, you can create many different flavours and colours using chocolate to make beautiful desserts without artificial food flavours.
It behaves like milk chocolate and there are so many desserts we can make using it: ganache, truffles, fudge, pink creams to fill the cakes and so much more.
Perfect for holidays or any special occasion.
Being a huge fans of chocolate, both of us, we decided to play a little with pink chocolate and Ruby Chocolate Truffles were our challenge set for the weekend.
Simple ingredients and simple process resulted in 30 beautiful tasty truffles; half rolled in icing sugar and half into pink instant drink powder.
What is so special about ruby chocolate ?
Despite having no added berries, flavor or coloring, ruby chocolate still tastes pretty fruity.
The chocolate boasts a sweet, berry-like flavor with a slightly tart after-note. It’s completely unlike milk or dark chocolate, seeing that it’s not overly milky or bitter.
Ruby Chocolate Truffles
Ruby Chocolate Truffles give unique ruby chocolate experience. It is forest berries, creamy, zingy yogurt tang delicious. Simple to make but very special no bake treat.
- ¾ cup ruby chocolate
- 1 Tbsp unsalted butter
- ½ cup whipping cream or vegan substitute
- 2 Tbsp cookie crumbs
- 4 Tbsp pink instant drink powder
- 4 Tbsp icing sugar, optional
Melt chocolate on low heat, in a thick bottom pot and combine with whipping cream, butter and cookie crumbs until smooth.
Leave to cool a bit. Cover with plastic foil and refrigerate for at least two hours.
Scoop one tea spoon of ganache at a time and roll into a ball using your hands.
Drop the ball into pink or white powder and roll around to cover the truffle completely.
Set the truffles on a plate and store in the fridge before serving.