A recipe for Ruby Chocolate Bonbons! These fun pink-hued candies are filled with a rich vanilla bean white chocolate ganache.
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I recently came across a jar of ruby chocolate at Monsieur Marcel Gourmet Market in the Original Farmers Market- Los Angeles. These little Ruby Chocolate Bonbons filled with a creamy vanilla bean white chocolate ganache were the perfect use for Valentine’s Day!
Ruby chocolate was released in 2017 by Barry Callebaut, a Swiss-based cocoa processor and chocolate manufacturer. It has a naturally pinkish hue and light, fruity flavor. For a more detailed history of ruby chocolate, check out this overview from Belly Rumbles.
To form the shell for the bonbons, I poured melted ruby chocolate into small silicone molds. I immediately flipped them over and tapped out the excess to create a thin coating around the edges (this part can get quite messy). I refrigerated the molds for a few minutes to harden before filling with the prepared vanilla bean white chocolate ganache.
After another short refrigeration to set, I topped the ganache with more melted chocolate, pushing an offset spatula across the top to smooth and seal the edges. I refrigerated the chocolates one final time before popping the bonbons out of the molds and serving.
A Few Chocolate Tips
I used this Silicone Flower Chocolate Mold to form the variety of flowers. Six ounces (170 grams) of ruby chocolate was the exact amount I needed to fill 30 small molds with a thin layer around the edges and base. If you are new to working with melted chocolate, you may want to plan on closer to 9-12 ounces (255-340 grams) for more practice.
Make sure the molds are completely dry and take care to not let water drip into the chocolate. Any condensation may cause the chocolate to seize and lose its smooth, shiny texture.
The yield of bonbons for this recipe may differ based on the size of your molds. Some shapes are easier to work with than others. Take care when removing the chocolate to keep the pieces from breaking.
I followed the temperatures for tempering ruby chocolate from this video on the Callebaut website.
After pouring the chocolate into the mold, work quickly to coat all sides. Flip back over to let the excess chocolate drip back into the double boiler. This will create a thin layer of chocolate on the bottom and sides of the molds before it has a chance to harden.
Use a pastry brush if needed to gently fill in any missing areas- particularly for shapes with many edges/crevices.
I picked the white chocolate ganache to help show off the pink color of the chocolate, but feel free to swap and play around with other flavors. Something with a raspberry base would also be delicious.
After adding the ganache to the chocolate molds, tap gently (too hard may crack the chocolate) to cover evenly and remove any air bubbles. Leave enough room to cover the top with a thin layer of chocolate.
I came across the ruby chocolate locally as stated above, but you can simply pair the white chocolate ganache with a dark chocolate shell (the tempering temperatures will differ) if you do not have ruby chocolate available.
If you do not have half a vanilla bean, substitute with 1 teaspoon vanilla bean paste.
If you don’t have a mold available, you can refrigerate the prepared ganache until it starts to solidify but is still soft enough to handle to make truffles. Use a melon baller or small scoop to form balls from the ganache. Use a fork to coat them in melted ruby chocolate and allow the excess to drip off before transferring them to a parchment lined baking sheet. Allow to set before serving.
Storing the Ruby Chocolate
I stored the prepared Ruby Chocolate Bonbons in the refrigerator due to the ganache filling. For ruby chocolate in general before using, keep at room temperature in an airtight container in a cool, dry place away from sunlight. The natural color in the ruby chocolate is light sensitive.
Looking for more chocolate-based recipes?
- Strawberry Balsamic Chocolates
- Homemade White Chocolate with Strawberries and Rose Petals
- Salted Dark Chocolate Coconut Balls
Ruby Chocolate Bonbons Recipe
Adapted from Spatula Desserts
Ruby Chocolate Bonbons
Vanilla Bean White Chocolate Ganache:
- 1/4 cup (60 milliliters) heavy cream
- 1/2 vanilla bean or 1 teaspoon vanilla bean paste
- 9 ounces (255 grams) white chocolate chopped
Ruby Chocolate Shell:
- 6 ounces (170 grams) ruby chocolate chopped
To make the Vanilla Bean White Chocolate Ganache:
- In a small saucepan, place the cream and seeds from the vanilla bean over medium heat.
- Once the cream is starting to steam, remove from heat.
- Add the white chocolate to the pan, making sure it is all touching the cream. Let sit for 1 minute, then whisk together until smooth. Only place back over very low heat briefly if the white chocolate doesn't melt.
- Transfer to a bowl and let sit, whisking occasionally, until room temperature.
To assemble the chocolates:
- Use a double boiler to melt the ruby chocolate until smooth and 43˚C (109˚F).
- Once melted and smooth, decrease the temperature to 26˚C (79˚F), then finally increase and keep the chocolate at 29°C (84°F). Pour the melted chocolate into the desired mold. Make sure all the edges are covered, then flip the mold over and allow the excess chocolate to drip out, scraping the top with an offset spatula to remove any extra. Refrigerate for about 10 minutes to set.
- Fill the chocolate-lined molds with the room-temperature vanilla bean white chocolate ganache using a small spoon or piping bag. Be careful not to overfill. Leave enough room to cover with a thin layer of chocolate. Tap gently to settle evenly. Refrigerate the mold for another 15 minutes to set.
- Cover the ganache-filled mold with melted chocolate. Scrape across the top with an offset spatula to remove excess chocolate.
- Refrigerate for 10 minutes to set before popping the chocolates of out the mold.
- Repeat with remaining chocolate and filling.
- Store the bonbons in an airtight container in the refrigerator for up to a week. Let sit at room temperature for about 10 minutes before serving.