Barry Callebaut targets artisans with Ruby chocolate encyclopedia

Barry Callebaut’s Chocolate Academy North America has launched its debut edition of the of Ruby Encyclopedia guide for confectionery industry professionals and chefs in working with Ruby chocolate, reports Neill Barston.

The multi-asset tool aims to assist those working in the sector within the US & Canada to explore the potential of using ‘the 4th category of chocolate’ which has established itself in the region, as well as the rest of the world since launching in 2017.

As the company explained, the encyclopedia’s Volume I presents 8 chapters and 47 recipes that showcases unlimited combinations of flavours, textures and colours, allowing chefs to explore a new palette of applications.

Some of its highlights include recipes for dark chocolate brownie with pistachio and Ruby callets, topped with Ruby ganache, Ruby coconut choux, Ruby marshmallows with blackcurrent, Pistachio Cookies topped with Ruby, as well as a snacking tablet with assorted spices, nuts, candied fruits, and/or dried fruits.

Fanny Geindre, of the Barry Callebaut Chocolate Academy North America, welcomed the development of the encyclopedia series.

She said: At a time where consumers are demanding new things to try and experiences to share, a product like Ruby can really make a difference. With its unique taste and color, Ruby chocolate becomes a new category – the 4th type of chocolate. Ruby is quite versatile and the launch of our Ruby Encyclopedia is dedicated to showing our customers just how endless the possibilities are with this pretty hued product.

“Our team was able to develop some recipes designed to preserve and play around with the natural pink colour of Ruby. By adjusting the pH naturally adding acidic ingredients, we are able to stay close to the pH of Ruby and to retain its colour. The unique fresh berry taste offers innovation ideas for the next generation of confectionery, bakery, ice creams and desserts. It allows chocolatiers to explore new sensations and create unique flavour profiles, colourful bars and bark, delicious truffles, bonbons and much more. Volume 2 on ice creams and beverages will be coming in the future to assist those industries with Ruby inspiration and knowledge.”

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