RUBY RB1 CHOCOLATE
In this video Kirsten will tell you all about the revolutionary chocolate, Callebaut Ruby RB1!
Ruby RB1 is considered the fourth type of chocolate, after milk, dark and white. Both the flavour profile and
colour of Ruby is what makes it so unique. The beans are carefully sourced from 3 countries: Ivory Coast,
Ecuador and Brazil. The traits of the beans from those countries is what allows the pink hue to be naturally
extracted. This recipe for Ruby contains milk powder, sugar and a small percentage of cocoa solids.
Temper it by the seeding or tabling method. When working with Ruby, heat it to 45˚C and cool to 26˚C, and once
tempered work with it at 28.5˚C-29.5˚C. Temper it in the same way as you would with milk, dark or white
chocolate. The only difference is that it is slightly cooler once tempered. Pour two thirds of the chocolate onto a
bench and move it around with a large metal scraper. Once cooled, return it to the bowl to combine the
chocolate that’s at 26˚C with the chocolate retained at 45˚C. This will bring the Ruby to working temperature.
Ruby chocolate has a unique berry taste with hints of yoghurt. The flavour and colour will dilute slightly when
combined with liquids or water based products. The more liquid you add to Ruby and the more you mix or
emulsify it, it will dilute the colour as you incorporate air. To overcome this, you can add beetroot powder or
some colouring. Please note, if you add a fat based ingredient, such as coconut oil, coconut butter or almond
paste, it won’t lose any colour at all.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
