Ruby Chocolate Ganache

Ruby chocolate ganache is a particularly enchanting delight thanks to its naturally pink color and unique taste that sits between berries and classic chocolate. This ganache can be used to fill pralines, truffles, cakes or as a topping.

Ingredients

• 200 g of ruby chocolate
• 200 ml of fresh cream
• 20 g of butter (optional, for a richer and shinier ganache)

Preparation

1. Break the ruby chocolate into small pieces and place it in a heat-resistant bowl.

2. In a small saucepan, bring the fresh cream almost to a boil. As soon as you see the first bubbles forming, remove the cream from the heat.

3. Pour the hot cream over the ruby chocolate and let it rest for a few minutes to allow the chocolate to melt.

4. Stir gently with a spatula or wooden spoon until you have a homogeneous and smooth mixture. If you have decided to use butter, add it now while the mix is still warm to better incorporate it.

5. Cover the ganache with cling film touching the surface and let it cool to room temperature. If you desire a thicker consistency, like for filling pralines, refrigerate it for a few hours.

Once ready, you can use your ruby chocolate ganache as you like, exploiting its soft and velvety texture to embellish your desserts.

Curiosity

Ruby chocolate is a relatively new type of chocolate, introduced to the market in 2017. Its main feature is the natural rosy color and its unique flavor, due to particular fermentation processes of the cocoa beans which are naturally more fruity. It does not need any added colorings or flavorings to achieve its distinct taste and color.