Ruby Chocolate Recipe - Kosher

A naturally pink chocolate with bright berry notes and creamy texture—perfect for elegant desserts, confections, or gifting.  🍫

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📌 Overview

• Servings: 12 (about 1 oz per serving)

• Yield: 12 oz (340 g) finished chocolate

• Prep Time: 10 minutes

• Cook Time: 10 minutes (gentle melting)

• Total Time: 20 minutes + setting time (30–60 minutes)

• Difficulty: Easy

• Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, candy thermometer, chocolate molds or parchment-lined tray

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🛒 Ingredients (All Certified Kosher)

• 12 oz (340 g) ruby chocolate couverture (kosher-certified)

• ½ tsp pure vanilla extract (optional, kosher-certified)

• Pinch fine sea salt (optional)

• Optional toppings:

  • Freeze-dried raspberries (crushed)

  • Chopped pistachios

  • Toasted coconut flakes

  • Edible dried rose petals

🔎 Always verify kosher certification (hechsher) on chocolate and add-ins. For dairy-free preparation, ensure the ruby chocolate is certified pareve.

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👩‍🍳 Instructions

1️⃣ Prepare Equipment

• Ensure all bowls and utensils are completely dry.

• Line a tray with parchment or prepare silicone chocolate molds.

2️⃣ Melt the Ruby Chocolate

• Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.

• Place ruby chocolate in a heatproof bowl over the saucepan (do not let bowl touch water).

• Stir continuously until fully melted.

• Maintain temperature between 104–113°F (40–45°C) to preserve color and texture.

3️⃣ Flavor (Optional)

• Remove from heat.

• Stir in vanilla extract and a pinch of sea salt.

• Mix gently to avoid air bubbles.

4️⃣ Mold & Set

• Pour melted chocolate into molds or spread evenly onto parchment.

• Sprinkle toppings immediately if desired.

• Tap gently to remove air bubbles.

• Allow to set at room temperature (65–70°F) for 30–60 minutes, or refrigerate for 15–20 minutes.

5️⃣ Unmold & Store

• Once firm, remove from molds.

• Store in airtight container at cool room temperature.

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🥗 Nutritional Information (Per 1 oz / 28 g Serving – Approximate)

• Calories: 150

• Fat: 9 g

• Saturated Fat: 5 g

• Carbohydrates: 16 g

• Sugar: 15 g

• Protein: 2 g

• Sodium: 20 mg

Values vary by brand.

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🔄 Dietary Adaptations

• Dairy-Free / Pareve: Use kosher-certified pareve ruby chocolate.

• Vegan: Only if chocolate is certified dairy-free and contains no milk solids.

• Sugar-Reduced: Use a ruby-style sugar-free couverture if available (check certification).

• Nut-Free: Avoid pistachios; check facility allergen statements.

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💡 Tips & Troubleshooting

Chocolate Seized (thick/grainy)?

• Likely moisture contamination. Add 1 tsp neutral oil and stir gently to loosen texture.

Dull Finish?

• Temperature may have exceeded 115°F. Work within controlled melting range.

White Streaks (Bloom)?

• Caused by improper cooling or temperature fluctuations. Store at stable room temperature.

Uneven Color?

• Avoid overheating and prolonged refrigeration.

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🍓 Serving Suggestions

• Break into shards and serve with fresh berries.

• Drizzle over kosher vanilla ice cream.

• Dip strawberries or macarons.

• Use as coating for truffles or molded bonbons.

• Pair with sparkling rosé or espresso.

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📝 Notes

• Ruby chocolate’s pink color and berry flavor are natural—no added dyes.

• Avoid water contact at all stages.

• Ideal room temperature: 65–70°F.

• Shelf life: 6–12 months when stored properly.

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