Ruby Chocolate Ganache

Ruby chocolate ganache is a particularly fascinating 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 ruby chocolate
• 200 ml fresh cream
• 20 g 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 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 slowly with a spatula or wooden spoon until you obtain a smooth and homogeneous mixture. If you have decided to use the butter, add it now, while the mixture is still warm, so it incorporates better.

5. Cover the ganache with plastic wrap in contact and let it cool at room temperature. If you want a thicker consistency, such as for filling pralines, place it in the refrigerator for a few hours.

Once ready, you can use your ruby chocolate ganache as you prefer, taking advantage of its soft and velvety texture to enhance your desserts.

Fun Facts

Ruby chocolate is a relatively new type of chocolate, introduced to the market in 2017. Its main characteristic is its natural pink color and unique flavor, due to particular fermentation processes of cocoa beans that are naturally more fruity. It does not need additional colorants or flavors to achieve its distinctive taste and color.