Ruby Chocolate macarons
Have you heard about Ruby Chocolate? It is chocolate made by Callebaut. When I saw this chocolate for the first time, pink color really got my attention. And wanted to develop recipe for macarons. My Ruby Chocolate macarons are made with Ruby Chocolate ganache. For the shells color I’ve used shades of pink and purple.
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What is Ruby Chocolate?
Ruby Chocolate is chocolate that made from the Ruby Cocoa beans. This chocolate contains no added flavors or colors and has unique fresh berry taste. Ruby Chocolate can be used the same way that white, milk and dark chocolate is used.
How to make macarons shells check:
- French meringue macarons shells recipe
- Italian meringue macarons shells recipe
- Chocolate macarons shells recipe
Ingredients for Ruby Chocolate ganache:
- Ruby chocolate
- mixed berries puree
- lemon juice
- glucose syrup
How to make Ruby Chocolate ganache:
First, you need to make puree from mixed berries. I used frozen berries from my grocery store. Check here how to make fruit puree.
Tip from Marina: Lemon juice will enhance color of ganache.
Heat mixed berry puree and glucose syrup till just begins to simmer. Do not boil! Pour the warm mixture over Ruby Chocolate and let sit for a minute. Mix with the spatula. After that, add lemon juice and emulsify with the hand blender. Transfer into glass container and cover with plastic wrap “to contact”. Let set for at least 8- 10 hours (or overnight). When you are ready to fill macarons, transfer ganache into pipping bag with a round tip.
How to assemble macarons:
Pipe a generous amount of ganache onto bottom of half the cookies and top with other half (different color) to make sandwiches. Let the macarons mature overnight in the airtight container before serving.
If you like these Ruby Chocolate macarons, you will love other macarons flavors:
- Dark chocolate raspberry macarons
- Heart shaped macarons
- Coconut macarons
- Blueberry macarons
- Coffee macarons
- Hazelnut macarons
- Lemon macarons
- Pumpkin spice latte macarons
Ruby Chocolate macarons
Equipment
- 1 emulsify blender
Ingredients
- 210 gr Ruby chocolate
- 150 gr Mixed berries puree
- 12 gr Lemon juice
- 18 gr Glucose syrup
Instructions
- Heat mixed berry puree and glucose syrup till just begins to simmer. Do not boil!
- Pour the warm mixture over Ruby Chocolate and let sit for a minute.
- Mix with the spatula.
- Add lemon juice and emulsify with the hand blender.
- Transfer into glass container and cover with plastic wrap “to contact”.
- Transfer into pipping bag with a round tip.
- Pipe a generous amount of ganache onto bottom of half the cookies and top with other half (different color) to make sandwiches.
- Let the macarons mature overnight in the airtight container before serving.