RUBY CHOCOLATE

There’s a new kid in town. A brand new chocolate... Ruby Chocolate. It’s pink. Of course, I would be immediately intrigued. And I had to hunt it down and learn all about this new mystery chocolate. This chocolate is naturally pink. From bean to chocolate there is no color or flavoring added. It’s pretty. So, what does it taste like? It's sensual. I think it tastes creamy and smooth but with a slight taste of berry. Sorta like chocolate, but with a twist. Sweet, but not too sweet. Perfect for a desert or just pared with a glass of wine. And it is a baker’s dream. Melts like magic. Bakes with finesse. A taste to adore. Unlimited possibilities. So here is one simple (because that’s what I like) no bake sugar cookie truffle for you to make and see for yourself what this beautiful new chocolate is all about.

Your first glimpse of Ruby.

I purchased this Ruby Chocolate from Whole Foods, they carry it in stock, but check first for inventory. You can also purchase it...Link here.

Ruby Chocolate Sugar Cookie Truffles.

This is what you will need-

3/4 Cup Flour

6 Tablespoons Sugar

1/4 Cup Butter

2 Teaspoons Vanilla Flavoring

3 Tablespoons Cream

2-3 Bars Ruby Chocolate
Bamboo Skewers
Styrofoam Block
Parchment Paper

Line a small tray with parchment paper and set aside.

Soften butter slightly.

Place flour in a stand mixer.

Add sugar.

Add butter and blend together.

Add the vanilla and blend.

Once mixed, add cream one tablespoon at a time and blend. You may not need all the cream.

When the dough starts to stick together, remove from the mixer.

Hand roll into 1-inch smooth balls-about 10 total.

Cover and chill in refrigerator overnight.

Cut 5-6 bamboo skewers in half and set aside.

Break apart one-and one-half bars of Ruby Chocolate.

Place in a microwave safe container.

Heat for 30 seconds and slightly stir.

Heat again for thirty seconds and stir. 

Stir after each interval, when most of the chocolate is melted, but small chunks remain, add another half bar of chocolate to the melted chocolate. Stir until chocolate is smooth-do not put back into the microwave.

Place a half skewer into each truffle and dip one at a time into the melted chocolate.

Invert and place into a piece of Styrofoam. Add a few sprinkles or pearls to the top and let cool over night.

This process of slowly melting the chocolate and then raising the chocolate’s temperature by adding a bit more chocolate to the mix is called tempering. The chocolate will be shinny at first and when it slowly cools it will harden to a soft pearl like patina. Chocolate done right. Beautiful.

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Ruby Chocolate...a new one to love.

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1...2...3...SHORTBREAD

Is it a cookie or is it a biscuit?  Well, judging by which side of the great ocean you are from, our forefathers called them biscuits, we, Americans call them cookies. I say they are just great. The perfect little treat. Actually, I think of them as the little black dress of the cookie family. You can dress them up or enjoy them just plain. Uncomplicated. However you feel about them, they are very easy to bake and simply put, just yummie. My kind of cookie.

Simple is beautiful.

I love to use this old favorite Michael Bonne handmade copper heart cookie cutter. Countless cookies have been enjoyed with this precious heart.

This is what you will need-

1 C. + 3 Tbsp. Butter

1 C. Powdered Sugar

2 Tsp. Vanilla Flavoring

2 1/2 C. Flour

Bake 14 minutes in a preheated 350 degree oven.

Place butter in a stand mixer and beat just until soft.

Add powdered sugar and mix.

Blend in vanilla.

Add small increments of flour. Blend until all the flour has been added.

Prep a clean surface by rubbing a bit of butter in a small area. Dust with flour.

Divide the dough into three or four small softball size balls. Place one on the prep surface and hand pat flat.

Roll dough out to about 1/4" to 1/2" thick.

Using a cookie cutter, cut out cookies.

Place cookies on parchment paper and bake about 14 minutes. When the edges turn slightly brown, they are done.

Front.

Back.

Melt chocolate wafers in microwave at 30 second intervals. Stir chocolate. Repeat until chocolate is completely melted.

Dip half of cookie into the melted chocolate and place on parchment paper. Decorate each cookie as soon as you remove it from the melted chocolate..

Half dark chocolate.

Coconut and pistachio.

Crushed peppermint.

White chocolate, sugar crystals and sprinkles.

Or just a little drizzle of frosting. Anything you like, you can add.

Perfect as a gift.

Shortbread, simple and beautiful. Cookie or biscuit...you decide...Happy baking.

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