2 for $22
Ruby Praline, 6 pc
Creamy, berry tart ruby cocoa gianduja (jan-doo-yah) made with smooth almond purée, in a ruby cocoa shell.
With no added fruit flavours or colours, ruby is like this by nature made from specially selected cocoa beans that undergo a shortened fermentation process to enhance ruby's tropical fruit notes and natural hue.
Made with sustainable cocoa.
Ingredients: Sugar, Cocoa butter, Milk ingredients, Almonds, Unsweetened chocolate, Sunflower oil, Soy lecithin, Salt, Citric acid, Vanilla flavour.
May contain: Peanuts, Wheat, Eggs, Other tree nuts.
Ingrédients: Sucre, Beurre de cacao, Substances laitières, Amandes, Chocolat non sucré, Huile de tournesol, Lécithine de soya, Sel, Acide citrique, Arôme de vanille.
Peut contenir: Arachides, Blé, Oeufs, Autres noix.
Q: What is ruby chocolate?
Ruby is made from specially selected cocoa beans. These beans undergo a shortened fermentation process to enhance ruby's tropical fruit notes and natural hue.
Ruby has no colours or flavours added to it. It's like this by nature.
Q: Is ruby a type of chocolate like milk, dark and white?
Yes, ruby is crafted in much the same way as milk, dark or white chocolate, with cocoa butter and/or cocoa solids from specially selected ruby cocoa beans. Ruby is recognized as chocolate in many countries throughout the world just not yet in Canada, where it is still in the process of getting officially recognized as chocolate.
Q: What does ruby taste like?
Ruby is creamy and tart, with delicate notes of mango and berry and a bit of pleasing acidity as a finish.
These flavour notes are naturally present in the ruby cocoa bean and are enhanced in the fermentation and conching process.
Q: Why is citric acid an ingredient?
Citric acid is the acid naturally present in citrus fruits, particularly lemons. It's also naturally found in cocoa pods and is essential in the cocoa bean fermentation process.
Citric acid is used to enhance and lock in the flavours and colour of ruby cocoa beans during the fermentation process. Just as you would use lemon juice to prevent colour changes in an apple or avocado, citric acid is used to stabilize the colour in ruby.