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EllaCh

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    Trader Joe’s has ruby chocolate

    in Pastry & Baking

    Posted

    On 4/12/2019 at 2:07 AM, Bentley said:

     

    I was at Trader Joe today picked up a bag of the Ruby chocolate as I had never tried it before.  I think  "fruity white chocolate" is a perfect description.  I do have to say that I find the color off-putting.  It is not an attractive shade.

     

    To be honest I am quite surprised how many people is not that keen on the colour. To me, it is all right 😁

    Chocolates with that Showroom Finish, 2012 –

    in Pastry & Baking

    Posted

    18 hours ago, minas6907 said:

    Thank you very much! I think the videos definitely are good, although I was expecting a tiny bit more on the sugar confections side, but its fine.

     

    Thank you for your reply, I think I will try it although I am wondering whether they offer good number of pralines, bonbons etc recipes. I emailed them asking whether it is possible to get a detailed list of recipes available but no reply at all. Anyway, our bonbons are truly georgeous 🙂

    How do they do that? (the bonbon thread)

    in Pastry & Baking

    Posted

    On 3/20/2019 at 8:13 PM, teonzo said:

     

    I'm not sure we are talking about the same thing, especially looking at that pistachio tablet. It's a full tablet without fillings, to prepare it you just fill it with chocolate and wait until it's fully crystallized. Only possible downside is that some chopped pistachios detach from the bar / tablet, zero risks to find chopped pistachios in some excess tempered chocolate you will use for other products.

    The pralines by this chocolatier still have a filling, the ones with nibs on top are not full solid chocolate with nibs on top, are a filled praline with nibs on top. Which means that you need to fill the cavities with tempered chocolate when the nibs are already in, and turn them upside down to let the excess chocolate flow out, to leave the empty praline shell to be filled with ganache (or else) and then capped. When you turn the mold upside down there is the possibility that some nibs / solid pieces will fall together the excess chocolate, out of your sight. If you say this probability is really low since the tempered chocolate has low fluidity and acts as a shield, then we agree. If you say the probability is zero, then sorry, I don't agree. That excess chocolate will be used in other products, maybe even for making the ganache for that praline. Every chocolatier wants to avoid the risk of getting unwanted and unseen solid pieces in the chocolate he is going to re-use, for a lot of different reasons.

     

     

     

    Teo

     

    The method is exactly the same for solid bars and filled chocolate. It is done like Keychris says: clean mould, cocoa nibs or other stuff, a bit of tempered chocolate poured over it to keep it in the mould and then when that chocolate starts setting the whole process of filling the cavities and turning upside down can be done.

    Yes, I agree there is a chance some bits can fall off but I recon the chance is very little if it is done correctly. We did Easter eggs that were not solid, excess chocolate was poured out in exactly the same way the moulded bonbons were made and we didn't have an pieces falling off. So I do believe that's the way those filled chocolates were made.

    How do they do that? (the bonbon thread)

    in Pastry & Baking

    Posted

    22 hours ago, teonzo said:

     

    I suppose some care must be taken to prevent troubles. If you sprinkle stuff like cocoa nibs on the bottom of the mold, then fill the cavities with tempered chocolate (as usual to create the shell) then a good amount of the crumbs/nibs/whatever would fall with the chocolate in excess. My guess is that he pours a small amount of tempered chocolate on the bottom of each cavity, then sprinkle the crumbs/nibs/whatever, wait for the chocolate to start setting (before it crystallizes, to avoid it detaching from the mold), then proceed as usual to create the shell.

    Teo

     

    Not necessarily. We did Easter eggs in a similar way during my workshop in Callebaut Chocolate Academy. We didn't pour any chocolate before adding cocoa nibs, small pieces of nuts and other stuff. The trick is not to add too much of that stuff and everything is fine. It doesn't fall with the excess chocolate. However, if there is too thick layer of whatever is used for decoration it will fall off after unmoulding. Hope that makes sense?

    Here is the link to pistachio tablet and it is done in the same way: https://www.callebaut.com/en-MDLE/chocolate-recipe/1995/pistachio-velvet-tablet

    Trader Joe’s has ruby chocolate

    in Pastry & Baking

    Posted · Edited by EllaCh (log)

    6 hours ago, Kerry Beal said:

    It is really Ruby chocolate - apparently they can't call it chocolate in the states. 

     

    Ingredient list - 

     

    SUGAR, COCOA BUTTER, WHOLE MILK POWDER, UNSWEETENED CHOCOLATE, SOY LECITHIN (EMULSIFIER), CITRIC ACID (ACIDULANT), NATURAL FLAVOR.

     

     

    One of the UK sellers has a product specification and according to it Ruby callets contain:

     

    "Typical composition sugar 35.5%; cocoa butter 29.5%; skimmed milk powder 16.5%; whole milk powder 12.5%; cocoa mass 4.5%; emulsifier: soya lecithin <1%; acid: citric acid <1%; natural vanilla flavouring <1% "

    • Thanks 1

    Trader Joe’s has ruby chocolate

    in Pastry & Baking

    Posted · Edited by EllaCh (log)

    I have got some Ruby chocolate (callets from Callebaut, obviously) and moulded some sample bars for my friends. One person didn't like it at all (spat it out, to be truthful), one person said it tasted like white chocolate with added fruits but majority was happy with its taste and colour. Personally, I like it, it is very fruity but it is not "chocolatey enough" if that makes sense. Sorry the picture is not the best.

    Ruby 002.JPG

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