To date, the product is not allowed to be called "chocolate" since it does not have a standard of identity for this new category yet. Currently, there are three categories of chocolate, and Ruby is the latest.
To obtain a U.S. standard of identity for the breakthrough innovation, Barry Callebaut is working closely with the FDA and CFIA to begin test marketing ruby as a new chocolate product in the U.S., with the ultimate goal of establishing a new standard of identity reflecting ruby’s distinctive sensory profile. In the meantime, ruby will be launched in the U.S. and Canada as ruby couverture.
Chocolatier Daniel Stubbe unveiled its Jewel bonbon, an indigo truffle streaked with Ruby and filled with a layer of Ruby couverture ganache and a drop of lemon ganache with cacao nibs. Stubbe Chocolate also revealed its elegant snack, a take on chocolate-covered granola bars. The pink bars made with RB1 were embedded with granola made with chia seeds, sunflower seeds, almonds and chocolate.
More subtle uses for the pink-hued couverture appeared in croissants, rendering the pastry itself an interesting salmon-colour. Filled with a pineapple and guava filling, they were labelled “gushers” a nod to the fruit candy filled with a soft gummy centre.
Aside from the 90’s candy tribute found in those croissants, the evening also featured nostalgia in the form of pastry chef Cori Osborne’s Lunettes de Romans cookie, two sables filled with a crémeux made with RB1 and a pâte de fruits centre. The cookie was inspired by chef Osborne’s favourite childhood cookie, the Peek Frean Fruit Cremes.
- Ruby chocolate and pistachio pastry Ruby chocolate and pistachio pastry
- Pineapple and Guava filled croissant Pineapple and Guava filled croissant
- Pretty in pink: Finaciers taste as good as they look Pretty in pink: Finaciers taste as good as they look
- Chocolatier Daniel Stubbe's chocolate jewels Chocolatier Daniel Stubbe's chocolate jewels
- Chef Daniel Stubbe's snack bars Chef Daniel Stubbe's snack bars
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The room was busy with chocolate and pastry lovers who were intrigued by the pastel hue of the chocolate and its sour, fruity backtaste. Four Seasons Head Pastry Chef Steven Tran was inspired by the confection's fruity palette, and incorporated it into his cherry pistachio pastries.
The colour was not a deterrent to chefs; creativity and discipline was demonstrated in both the application and the variety of uses for Ruby couverture. Bakers Journal is eager to see what the future will bring with more exposure to RB1.