Ruby Chocolate Ganache

Hey there, pastry friends!

So, as you already know, whipped ganache is one of my favorite preparations. Easy to make and so delicious! And all that with no added sugar!!

So, I keep experimenting, I keep experimenting… Here is the whipped ganache with Ruby chocolate!

Yes, I keep experimenting, but there are always small differences from one version to another…

For reference, here are the other members of the family!

The whipped pistachio ganache,

The whipped white chocolate and vanilla ganache,

The whipped dark chocolate ganache,

The whipped caramel ganache,

And the whipped praline ganache.

I discovered Ruby chocolate from Callebaut (you can find it here) and I just couldn’t resist trying it out…

Here’s what the brand says about it (I quote!).

Amaze the taste buds with a chocolate of unique color and flavor.
Let yourself be swept away by its ruby hue. Be captivated by its intensely fruity, fresh, and tangy notes. Born from the ruby cocoa bean, Ruby chocolate contains no added colorants or fruit flavorings. Its unique taste and color invite you to create new pairings and explore innovative ideas in confectionery, pastry, and desserts.
With its versatile fluidity, Ruby RB1 is perfect for a wide range of uses, from molding and coating to mousses, and more.

Without hesitation, I made a number cake for the 18th birthday of a young lady who truly deserved a chic and girly dessert! What do you think? She loved it, and the number cake topped with 18 candles made quite the impression!!

The necessary utensils:

A saucepan,

A spatula,

A stand mixer with a whisk attachment (or a hand mixer)

A piping bag

And a piping tip if you’re doing decorative piping.

That’s all you need to know…

Let’s get to the recipe, Chef!

Print Recipe

Ruby Chocolate Ganache

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pâtisserie – française

Serves: 300 g Difficulty: Easy Price: $

Prep Time: 15 min + 12 h

Ingredients

• 100 g Ruby chocolate
• 50 g + 150 g cream
• 1 teaspoon of honey (5 g)

Instructions

1

Pour the 50 g of cream and the honey in a saucepan.

2

Heat until it boils. Stop heating immediately.

3

Add the ruby chocolate, leave 1 or 2 minutes.

4

When the chocolate is melted, mix.

5

Add the 150 g of cream, mix again until smooth and homogeneous.

6

Place a clingfilm directly on the mixture so that there's no air remaining.

7

Set aside in your fridge for the night (or at least 4 hours).

8

The next day, place the bowl and whisk in your freezer for a few minutes.

9

When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

10

Garnish immediately your cake, number cake, ...