Ruby chocolate is a brand new innovation in the culinary world made from red cocoa beans, which yields a naturally pink chocolate with mild red berry flavors. In this recipe, dark chocolate cupcakes are covered with a high mound of billowy meringue frosting and then dipped in tangy ruby chocolate coating.
It’s been nearly a year since I first sampled ruby chocolate, which was invented by Barry Callebaut in 2017. It’s been my new obsession ever since, and the subject of quite a few experiments in my kitchen. You may remember this Ruby Chocolate Cheesecake from earlier this year.
In my work, I’ve found that Ruby Chocolate’s flavors shine best when closest to its pure form, such as bar or callet. For this reason it makes a fine chocolate coating for all kinds of candies and confections – and certainly for these cupcakes!
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