100% chocolate – in bars, tablets, hollow figures and decorations
The taste and colour of ruby RB1 really stand out when you use the chocolate as pure as possible – only mixing it with dried or crunchy inclusions for instance.
We recommend using ruby RB1 as a pure chocolate as much as you can. Simply to allow your customers to fully explore and enjoy the taste and colour of the 4th chocolate in the purest possible way.
BARS & TABLETSRuby RB1 is ideal for molding bars with added crunches, dried fruits, nuts, and biscuit kernels...
MOULDED PRALINESUse fat-based fillings with ruby RB1 to extend shelf life and preserve color and taste.
PANNINGIdeal for panning with dried centres: dried fruits, crunches, nuts and biscuit kernels.
For long shelf life fillings: mix ruby RB1 with fat-based ingredients
When you want to create ruby flavoured confectionery fillings and ganaches, we recommend to mix ruby RB1 with fat-based ingredients, such as butter. This makes the natural ruby taste stand out and prevents any dilution of taste or change in colour. On top, you’ll stretch the shelf life of your finished products.
How to create ruby RB1 ganaches with water-based ingredients?
When creating ruby ganaches mixed with water based ingredients such as cream,
you may experience its natural colour to fade or turn grey. This is caused by changing the natural pH of the cocoa in the ruby RB1 chocolate, leading to a change in colour and taste.
How to remedy?
Add acidity from fruits (e.g. fruit purees, lime juice, etc.) to restore the original pH.
The original ruby colour will return when achieving pH 3.3 – 3.8
Add colour through natural ingredients: e.g. from dried flower petals (rose, hibiscus) or dried beetroot, raspberries…
On top: you create interesting pairings, bringing out great flavour experiences.