Ruby chocolate chips

May 20, 2020 9:15 AM

On a whim, I picked up ruby chocolate chips. What should I do with them? I don't like most blondies but am otherwise open to ideas. I have or can access any typical baking ingredients (I've had trouble sourcing cacao butter lately) and have no allergies.
posted by jeather to Food & Drink (10 answers total)

Fun!! I would want to really taste the chocolate, so I would probably make some sort of “dipped” good - like homemade biscotti or shortbread. Dip it in the melted chocolate and let it harden again for the classic dipped cookie.
posted by amaire at 9:26 AM on May 20, 2020 [1 favorite]

Cool! I like amaire's idea of dipping.
Ruby chocolate has such a wonderful tart flavor, I'd focus on that instead of trying to compete with the bitterness of regular chocolate or cocoa powder. I wouldn't make a (regular) chocolate cake, but a white/yellow/vanilla cake or cupcakes with the chips inside and/or in the frosting. You can use it to make a ganache over a vanilla tart or cheesecake. There are lots of recipes online for cookies with ruby chocolate.
Now I want ruby chocolate, LOL.
posted by Neekee at 9:44 AM on May 20, 2020 [4 favorites]

It might be interesting to make a red velvet-style cake and use the ruby chocolate for the frosting instead of cream cheese.

I also think it would be great as a sub in on millionaire's shortbread, or another layered bar cookie.
posted by ApathyGirl at 10:39 AM on May 20, 2020 [2 favorites]

dipping cookies is a great idea, both for presentation and for being able to really taste it.

off the wall idea: make modeling chocolate with some of it. Make roses out of the modeling chocolate.
posted by fingersandtoes at 11:02 AM on May 20, 2020

Mary Anne Mohanraj is a science fiction writer and cookbook author (also poet, erotica writer, english prof, local politician, queer poly activist, and and and) who has a home-based food business on the side. She regularly tests recipes and writes about them on her blog. Here are her recipes that use ruby chocolate. Some are hits and some are misses, and she's always super honest about what works.
posted by MiraK at 11:08 AM on May 20, 2020 [2 favorites]

I'd be tempted to use them for the coating in something like these oreo cheesecake truffles, I think the tart ruby flavour would go nicely with the tang of the cream cheese.
posted by terretu at 11:14 AM on May 20, 2020

I made some cookies with ruby chips and toasted/chopped pistachios, those flavors compliment each other nicely!
posted by miratime at 11:26 AM on May 20, 2020 [1 favorite]

I have a bag of Callebaut's Ruby chips. My regular chocolate is Callebaut milk and dark, so I was curious, too. Turns I don't particularly like the taste. I'm using it for truffles' coating, mostly, frosting, glazes, ganache, etc. It melts beautifully and is indeed lovely, but I'll use it up and not buy it again. However, a new one that is absolutely delicious is the Gold. Once I feel safe enough to go outside, I'm going to my favourite chocolatier and begging him to let me buy a bag from his stock. It's not available in NZ for retail purchase yet.
posted by lemon_icing at 7:10 PM on May 20, 2020

I honestly just eat them straight from the bag. They're my new obsession but I've also made cookies, cheesecake and frosting for cupcakes.
posted by missmagenta at 2:22 AM on May 21, 2020

Ruby chocolate goes really well with raspberries. When I find myself in possession of ruby chocolate chips, I use them to make chocolate chip cookies with freeze-dried raspberries mixed in.
posted by ManyLeggedCreature at 4:13 AM on May 21, 2020