Food and Recipes while under Coronavirus quarantine #8

[iamshadow21]

I never heard of ruby chocolate. Thank you for introducing me to something new!

It got debuted a number of years ago now, but it's remained kind of elusive in regular stores. I bought a bag of those little button melts for baking a few years back from an online store. I think it's a few hundred grams worth? It wasn't ridiculously expensive, or I wouldn't have bought it. I've only used it a couple of times because finding recipes written for ruby chocolate (which has its own properties of melting and temperament different to white, milk, or dark) is difficult. A lot of recipes I found just use it decoratively, or add red food colouring to make the finished recipe hot pink, which it absolutely will not be. It's going to be a sort of toasty golden colour in the finished baked goods, similar to when you bake with melted white chocolate.

The flavour is nice, sort of tangy, like raspberries or citrus in chocolate, but that's just the flavour of it, it's not an added flavour. It's the natural flavour of ruby chocolate.

EDIT: the ruby chocolate I have is Callebaut, BTW.