in Confectionery
Ruby RB1 is at its best when used as pure as possible
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 & TABLETS
Ruby RB1 is perfect for moulding bars and tablets, enriched with crunches, dried fruits, nuts, biscuit kernels…
MOULDED OR ENROBED PRALINES
We recommend to use fat based fillings (such as butter cream) in combination with ruby RB1 to stretch the shelf life and avoid the colour and taste to fade.
PANNING
Ideal for panning with dried centres: dried fruits, crunches, nuts and biscuit kernels.
Always respect the storage and processing recommendations to prevent your finished ruby products to change colour and taste.
We recommend to always run a shelf life test of the final product prior to commercialisation.
HOW TO TEMPER RUBY RB1?
HOW TO MOULD CHOCOLATE TABLETS, BARS AND BONBONS WITH RUBY RB1?
HOW TO MAKE HAND DIPPED PRALINES WITH RUBY RB1?
HOW TO MAKE PANNED DRAGEES WITH RUBY RB1?
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.
Watch the video
HOW TO MAKE HAND DIPPED PRALINES WITH RUBY RB1?
HOW TO MAKE A BUTTER CREAM FILLING WITH RUBY RB1
Inspiring recipes
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
AND/OR
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.
