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.