Ruby chocolate is quite a new thing on my radar and I love it! It tastes great and gives stunning colour to all your favourite bakes.

It is completely different to other chocolate as it comes from the ruby cocoa bean, it’s created through a special process of unlocking the flavour and beautiful colour of the ruby cocoa. It’s a sweet yet sour flavour and reminds me a little of the flavour of a red velvet sponge.

I’ve developed three different ways I think best uses ruby chocolate, so enjoy! If you want to get your hands on some ruby chocolate, click here.

Ruby Chocolate Brownies

Melt together 200g good quality dark chocolate with 250g unsalted butter on a medium heat until melted. Whilst this is cooling whisk together 340g caster sugar and 4 eggs until pale and doubled in size, then slowly pour in the chocolate mixture whilst still whisking until all combined. Sieve in 50g plain flour, 60g cocoa powder and 1tsp baking powder, mix again until combined. Pour the mix into a lined tray bake tin and level out. Sprinkle on 100g ruby chocolate chips and ripple into the mix, leaving some on the top and some to sink down. Then bake at 170 for 20-25 minutes until gooey and delicious!

Ruby Swiss Meringue Buttercream

This will make delicious buttercream for around 12 cupcakes. First off quarter fill a pan with water and bring to a boil. Turn down to a medium heat and place a heat proof bowl over the top with 2 large egg whites and 150g caster sugar in. Make sure the bottom of the bowl isn’t touching the water because it might burn! Whisk continuously until all the grains of sugar are melted, you can test this by rubbing the mixture between your fingers and if you can’t feel any grains then it’s ready. Get it straight into a stand mixer and whisk on a medium to high speed. Keep whisking until the bowl is cool to touch and the mix has gone white and fluffy, a bit like meringue mixture. Now add in 200g softened butter a little bit at a time, whilst still whisking. Melt 200g ruby chocolate, leave it to cool slightly, then add to your buttercream and whisk together until silky smooth.

Ruby Meringue Kisses

A rule of thumb with meringues is double the weight of your egg whites in caster sugar, this recipe will make approx 50 meringue kisses. In a clean bowl put 120g (approx 4) egg whites at room temperature. Whisk, starting on a low speed and gently build up to a high speed, until soft peaks. They should be white in colour and hold their shape when you lift out the whisk. Put back on a medium to high speed and add 240g caster sugar a tablespoon at a time until all added. Whisk for a further 5 minutes until all the grains of sugar have mixed in, to test this rub the mixture between your fingers and if it doesn’t feel grainy then it’s done. Place in a piping bag and pipe out your kisses on two flat baking trays lined with baking paper. Bake at 100 degrees for 30-35 minutes, they’re done when you can lift them easily off the baking paper. For the top of the meringues melt 200g ruby chocolate in 20 second bursts in the microwave until almost melted, then stir for the last bit until all the lumps have gone. Place in a piping bag and cut a small hole in the end, drizzle over the meringue kisses until they have beautiful ruby stripes on top.