Working with Ruby Chocolate

Ruby chocolate, developed by Barry Callebaut in 2017, requires gentler handling than dark or milk chocolate. Its lower melting point means it seizes easily if overheated or exposed to moisture. Melt ruby chocolate at 50% microwave power in 20-second intervals, or over barely simmering water, stirring constantly. The pink color is natural from specially processed ruby cacao beans but will fade if overheated. Ruby chocolate is inherently sweeter than dark chocolate, so recipes using it should reduce added sugar and pair it with tart elements like raspberry or citrus to balance the sweetness.