Ruby chocolate

A fourth type of chocolate of a natural pink-fruity colour from ruby cocoa beans, with a fresh berry-citrus taste and a light tang, for sweets, glaze, ganache and mousse cakes.

Ruby chocolate is a fourth natural type of chocolate of a natural pink-fruity colour from special ruby cocoa beans, with no added colourings or berries, with a smooth texture, a fresh berry-citrus taste, a light tang and a delicate sweetness. It is used for sweets, bars, glaze, ganache, decoration, mousse cakes, macarons and strawberry-raspberry desserts where a pink colour and a fruity profile matter.

Calories, proteins, fats and carbohydrates per 100 g of product

Ruby chocolate, Raw: Calories 539.0 kcal, Proteins 5.9 grams, Fats 32.1 grams, Carbohydrates 59.2 grams per 100 g of product.

Calories539.0 kcal

Proteins5.9 grams

Fats32.1 grams

Carbohydrates59.2 grams

Data: USDA FoodData Central

Recipes with this ingredient

Opera CakeAuthor's cuisine | Bakery and desserts

The recipe was shared with us by the brand pastry chef of the Sartoria Lamberti restaurant, Naira Sosedova. Opera cake is a famous French dessert. In the classic version, it is made of almond sponge cake layers, layered with chocolate and coffee cream and covered with chocolate glaze. In the author's interpretation of pastry chef Naira Sosedova, the same layers are layered with raspberry jelly, raspberry ganache and pistachio cream - the result is a lighter and fruitier dessert.