The biggest innovation that’s happened with chocolate in the past 80 years is here, and we couldn’t be more excited to have some fun with it. We all know and love white, milk, and dark chocolate, but now there is a fourth variation on the horizon and it’s unlike any other we’ve ever tasted. Ruby cocoa has subtle berry notes intertwined into its melt-in-your-mouth chocolate flavor.
Ruby launched across the globe in 2018 in limited quantities, only appearing in the U.S. market in more recent months. “What you taste and see comes from the cocoa bean,” says Miriam Madrigal with Barry Callebaut Chocolate, explaining that the unique flavor and color of ruby is all natural. Some fresh cocoa beans are more white inside, but a vast majority are a dark reddish pink color. Through a different way of processing the beans, ruby cocoa was created. Once you add a bit of milk and sugar to the process, the color moves into a stunning pink direction.
The DLM Pâtisserie has created two scrumptious, limited-edition desserts utilizing ruby, which will make an appearance the first few weeks of February. Ruby Cocoa Rocky Road Bars start with a no-bake cookie crust, which is topped with a mixture of toasted almonds, pistachios, housemade marshmallows, freeze-dried raspberries, and shortbread cookies folded within the ruby chocolate. We’re also featuring a Ruby Ganache Tart, composed of pistachios in a gluten-free crust, ruby chocolate ganache, fresh whipped cream, toasted pistachios, and ruby chocolate curls. In addition, our dear friend Ghyslain has made some limited-edition ruby creations to be featured at DLM, including the Ruby Slipper!