The Barry Callebaut Group, one of the leading manufacturers of high quality chocolate and cocoa products, has changed the face of the chocolate industry by introducing a fourth type of chocolate – Ruby chocolate. The company’s revolutionary Ruby Chocolate was the first new natural color for chocolate in over 80 years, and is described as an intense sensory delight, combining berry fruity and succulent sweetness.

Chocolate has a pinkish tinge which with its fruity flavor comes from the Ruby cocoa bean. Barry Callebaut releases flavor and color with a unique treatment that does not use any berries, berry flavor or added colors.

The unique taste of fresh berries offers innovative ideas for the next generation of confectionery, bakery, ice cream and desserts. To help unlock the potential of this candy, the team at Chocolate Academy North America released Volume I of Ruby Encyclopedia, a guide to everything chefs need to know about Ruby chocolate.

Officially launched on Monday, March 1, Ruby Encyclopedia is a multi-asset tool to help American and Canadian chefs explore and deepen the possibilities of Ruby chocolate. Volume I features 8 chapters and 47 innovative recipes that feature limitless combinations of flavors, textures and colors, allowing chefs to explore a new palette of applications never seen before. The exciting recipes include:

  • Dark chocolate brownie with pistachio and RubyTM callets topped with Ruby ganache
  • Cabbage Ruby Coconut
  • Ruby marshmallows with blackcurrant
  • Pistachio cookies garnished with rubies
  • Ruby Snacking bar with an assortment of spices, nuts, candied fruits and / or dried fruits

Chefs, bakers and other food industry professionals can download the English and French versions of the Ruby Encyclopedia from Barry Callebaut’s website.



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