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Last Updated on February 28, 2025 by becky
A ruby chocolate recipe for ruby ganache with raspberries and cream. Use ruby chocolate ganache to fill macarons, bon bons, and biscuits.
Why Make This Ruby Chocolate Recipe?
Made with ruby chocolate callets, raspberry purée, butter, and whipping cream, this ruby chocolate recipe works nicely for frosting cakes; piping into macarons, bon bons, and sandwich cookies; filling mini tart shells, or slathering in a thick layer over a pan of brownies or blondies.
As a bonus, the natural pink hue makes this ruby ganache ideally suited to Valentine’s Day baking and candymaking.
What is Ruby Chocolate?
I first learned about ruby chocolate while earning my Professional Chocolatier’s Certificate at Ecole Chocolat back in 2017. Introduced that same year by Barry Callebaut, this new chocolate variety made a splash as “the fourth kind of chocolate.” Ruby chocolate comes from ruby cocoa beans, which lend the chocolate its signature shade of pink.
If you haven’t tried ruby chocolate yet, I’d suggest ordering a bar for tasting. It tastes quite different from its dark, milk, and white chocolate counterparts; I’d describe ruby chocolate as somewhat tart, with berry-like undertones.
In fact, it’s the distinctive tartness of this chocolate that lends itself so nicely to pairing with berries, such as raspberries or strawberries. I enjoy using Callebaut’s ruby chocolate to make mendiants or chocolate bars, often with the addition of freeze-dried raspberries or freeze-dried strawberries. Nuts like almonds and pistachios also pair nicely with this unique chocolate.
Working with Ruby Chocolate
If you’re new to ruby chocolate and are planning to temper it, build in some time to play around with your temperatures. My temperatures are close to the temps I use for tempering milk chocolate, but your mileage may vary.
If you aren’t sure how often you’ll use it and don’t want to commit to a 5.5 lb / 2.5 kg bag, many suppliers (such as Sous Chef in the UK and World Wide Chocolate in the US) sell the Callebaut callets repackaged in smaller amounts. It’s a fun chocolate to experiment with, even if you don’t plan to use it often.
How to Use Ruby Chocolate Ganache
Use the ruby chocolate ganache recipe below to fill macarons, bon bons, or sandwich-style biscuits. The same recipe also works for frosting and filling cupcakes, cakes, and tarts.
Depending on how you plan to use it, you might prefer a thicker or thinner Callebaut ruby ganache. To change the consistency, adjust chocolate-to-cream ratio, using more ruby chocolate callets for a thicker ganache, or less chocolate for a ganache with more fluidity.
More Valentine’s Day recipes you might enjoy:
Strawberry Marshmallow Hearts
Chocolate Covered Cherry Cordials
Sparkling Rosé Truffles
Red Wine Truffles
Rosewater Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Printruby raspberry ganache
A ruby chocolate ganache with raspberries and cream. Ideal for filling macarons, bon bons, and sandwich biscuits. Plus a pretty pink hue for Valentine’s Day!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 250 grams (approx. 1 cup) 1x
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
Ingredients
150 grams ruby chocolate* (3/4 cup)
75 grams whipping cream (1/3 cup)
55 grams raspberry purée** (1/4 cup)
25 grams unsalted butter, softened (2 tablespoons)
Instructions
In a small saucepan, combine cream and raspberry purée and warm over low heat until steaming. Do not boil.
Meanwhile, melt chocolate over a bain marie or double boiler. Whisk the warm raspberry-cream mixture into the melted chocolate, followed by the butter.
Set ganache aside and allow to rest, uncovered, at room temperature until ready to use.
When ready to use, whisk until thick, smooth, and creamy.
Use as desired.
Notes
*Depending on how you plan to use it, you might prefer a thicker or thinner ganache. To change the consistency, adjust chocolate-to-cream ratio. Use more ruby chocolate for a thicker ganache, or less chocolate for a ganache with more fluidity.
**You can purchase raspberry purée, but it tends to be expensive and is sold in large quantities, which isn’t always ideal if you just need a little bit. You can easily make your own by puréeing fresh or frozen raspberries in a blender or food processor. You can also substitute raspberry jam if you prefer a sweeter ganache.
