Ruby Azalina Couverture, 40%

Ruby Azalina couverture, 40 %, 1.5 kg

Ruby Azalina Couverture 40 % is an extremely tasty pink variety. The ruby couverture impresses with its extremely fruity and rich taste.

A real novelty. The new Ruby chocolate has been conquering the market since 2018. Ruby, named after a special cocoa bean that grows in Brazil, Ecuador, Ghana and the Ivory Coast. In addition to the familiar milk, white and dark chocolate categories, this fourth category stands out with its color and fruity acidity. Ruby chocolate is a purely natural product that does not contain any colorants or artificial fruit flavorings. Simply natural, without any foreign additives!

The hip Ruby chocolate gets its unique pink-purple color from roasting and fermenting the cocoa beans. The addition of citric acid during the manufacturing process enhances the Ruby color and ensures a longer shelf life. But it's not just its color that makes Ruby chocolate an absolute novelty in the chocolate world; its taste is also different from the varieties we already know. It is intensely fruity with a slightly sour note. It is probably best compared to the slightly sour taste of raspberries.

Ruby chocolate is a sweet like any other chocolate bar - and is therefore not only suitable for snacking, but also for baking or making chocolate creations. Its versatile use can be seen in the decoration of muffins, cupcakes, eclairs or cakes. Their interesting color makes them particularly suitable for depositing pralines. Ruby chocolate is also highly recommended for making chocolate bars and elegant chocolate decorations. Ruby chocolate adds a very special touch to decorated molds at Easter or Christmas time.

Ruby Couverture - Tempering

To temper the couverture, melt two thirds of the desired mixture to 45 degrees. Then leave the mixture to cool, add the last third of the couverture, stir gently until it has reached 28-29 degrees and then reheat it to 31-32 degrees. Once everything has melted, you can do a test. If the couverture thickens nicely, becomes firm and has a nice sheen, it is at the right temperature and can be processed further. For this method, a Temperature control unit not absolutely necessary, but in any case very helpful. You can find a more detailed description of the tempering process on our Blog. 

Tempering Ruby chocolate is not easy due to its composition and requires some practice. It is therefore important to follow the manufacturer's instructions on the packaging to guarantee a smooth process and to make a test before starting. 

Ruby Couverture - Use

You can now use the tempered couverture to make your own pralines, produce chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations. For example, you can use a chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. You can also create an unusual edge for your cake using light and dark couverture.

Couverture tastes particularly good in praline fillings. A dark ganache and a little orange cream make delicious fruit truffles, while pistachio marzipan can be used to create fine cut chocolates. White couverture can be used to make a passion fruit or champagne filling. Various nut creams such as hazelnut or almond go well with a milk couverture ganache.

Ruby Couverture - Conclusion

Ruby chocolate is a real world first and in a class of its own. It combines intense, berry-fruity aromas with surprisingly fresh and sour notes and a unique ruby red color, opening up a whole new world of creative chocolate-making possibilities. Ruby chocolate is a taste of nature and offers chocolate lovers a unique taste experience.