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 Ruby Chocolate Macarons
- bake macaron shells. Use your favorite method or check my recipes below.
- make Ruby Chocolate ganache
- assemble macarons
How to make macarons shells check:
- French meringue macarons shells recipe
- Italian meringue macarons shells recipe
- Chocolate macarons shells recipe
I also have online video lesson how to make macaron shells using NO REST method.
For these Ruby Chocolate macarons I colored macaron shells in purple and pink. This combination of colors really complements Ruby Chocolate. I used Pro-Gel food coloring.
Ingredients for Ruby Chocolate ganache
- Ruby chocolate
- mixed berries puree
- lemon juice. Important ingredient, do not skip it.
- 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. You can also use store bought berries puree for this recipe. I prefer to make my own.
Tip from Marina: Lemon juice will enhance color of ganache.
In the small saucepan 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 Ruby Chocolate ganache onto bottom of half the cookies and top with other half (different color) to make sandwiches. Let filled macarons mature overnight in the airtight container before serving. This is important step, do not skip it!
How to store
Store Ruby Chocolate macarons in air-tight container in the fridge for 2-3 days. You can also freeze filled macarons for up to 6 months.
If you make these Ruby Chocolate macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Dark chocolate raspberry macarons
- Heart shaped macarons
- Lemon Cheesecake macarons
- Coconut macarons
- Blueberry macarons
- Egg Yolk Lemon Cake
- Lemon Curd
- Hazelnut macarons
- Lemon macarons
- Pumpkin spice latte macarons
Ruby Chocolate macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 spatula
Ingredients
- 300 gr Ruby chocolate
- 120 gr Mixed berries puree
- 15 gr Lemon juice
- 15 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 it sit for a minute.
- Mix mixture with the spatula.
- Add lemon juice and emulsify with the hand blender.
- Transfer into glass container and cover with plastic wrap “to contact”.
- Let set in the refrigerator for at least 8- 10 hours (or overnight).
- When you are ready to fill macarons, 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.