Fruit & Nut Ruby Chocolate Bark Recipe | The Chocolate Professor

Ruby chocolate and cacao pod photo credit Barry Callebaut

Featuring nuts, dried fruit, and edible flowers, this easy-to-make chocolate bark offers a pleasant blend of sweetness and crunch. But Callebaut’s RB1 ruby chocolate, a.k.a. the “fourth chocolate,” really steals the show.

Introduced by Barry Callebaut in 2017, ruby chocolate boasts a vibrant pink hue and fruity, slightly sour taste (both thanks to the ruby cocoa bean, rather than artificial ingredients), adding a unique color and flavor profile to products ranging from pralines to hot chocolate.

In this six-ingredient recipe, dried cherries and cranberries highlight ruby chocolate’s berry-like flavor, while almonds and pistachios add texture (opt for salted nuts if you prefer a salty-sweet bark), and culinary rose petals play up the chocolate’s natural pink tone. You can make this bark using tempered or untempered chocolate—the finished product will taste the same either way.

To Temper, or Not to Temper?

Stacks of ruby bark photo credit Rebecca Frey

Tempering (the process of stabilizing chocolate by heating and cooling it to specific temperatures) allows couverture to set quickly, and with a distinctive shine and snap. I tested this chocolate bark recipe using tempered and untempered ruby chocolate. Both methods work, and each comes with its own advantages and disadvantages.

For novice chocolatiers, I recommend using melted, un-tempered chocolate, as indicated in the recipe below. By skipping the tempering, you can make this ruby bark in a matter of minutes. (Just allow plenty of time for the chocolate to set. This may take several hours, depending on the temperature in your kitchen.) Untempered ruby chocolate will lack the crisp bite and silky sheen of tempered chocolate; you might also notice some slight changes or variations in color.

If you want to try your hand at tempering, I recommend treating ruby like milk chocolate. I melted my callets to 45°C (113°F), dropped the temperature to 26°C (79°F), then raised it to 30°C (86°F) for a smooth, vibrant pink finish. Chef Martin Diez, Director of Chef Services for Barry Callebaut Americas, agrees with this approach to tempering, noting that ruby chocolate acts just like its counterparts, despite the difference in color. Tempered ruby chocolate will set in about ten minutes, so you’ll need to work very quickly to add the fruit and nut toppings.

Tips for Making Ruby Chocolate Bark

Quality ingredients in ruby bark — Use quality ingredients in ruby bark photo credit Rebecca Frey

Pay attention to these small details when preparing and storing your chocolate bark:

First, I recommend using a quarter sheet (13 x 9-inch) tray for the melted chocolate, but do not spread the chocolate all the way to the edges. Try to maintain a 10 x 7-inch rectangle (it will expand slightly as you add the toppings), or you’ll find yourself with thin, brittle bark.

Second, with just six ingredients, make sure they’re all top-notch. Small choices (sweetened or unsweetened dried fruit, salted or unsalted nuts) can make a big impact in terms of flavor. And pay attention to the packaging—some dried flowers are not suitable for consumption, so look for keywords like “food grade,” “culinary,” or "edible.”

Finally, ruby chocolate reacts to moisture, so resist the urge to place it a damp fridge. (If working with untempered chocolate, prepare the bark a day in advance to allow plenty of setting time.) And because light can also affect ruby chocolate, store the finished bark in an airtight container in a cool, dark place.

Recipe Adjustments

If preparing this recipe for someone with a nut allergy, you can substitute equal amounts of pumpkin and/or sunflower seeds for the pistachios and almonds. And for an elegant finishing touch, try garnishing your ruby chocolate bark with flakes of edible gold or silver leaf. (I suggest applying the leaf after the slab sets, but before breaking it into pieces.) Just be sure to have a pair of tweezers at the ready—foil leaf can and will stick to your fingers!

Ruby Chocolate Bark Recipe

Makes approximately 3 1/2 - 4 cups chocolate bark

Ingredients:

2 cups Callebaut RB1 ruby chocolate callets (300 grams, or 10 1/2 ounces)

1/4 cup dried cherries

1/4 cup dried cranberries

1/4 cup flaked almonds

1/4 cup pistachios

2 Tablespoons edible dried rose petals

Directions:

Line a 13 x 9-inch tray with parchment or a silicone mat.

Add the ruby chocolate callets to a double boiler. (If you don’t have a double boiler, you can add the chocolate to a metal bowl and place it over a pot of simmering water to create a bain-marie, or hot water bath.)

Melt the chocolate, stirring occasionally, until completely melted. Remove from heat.

With a stepped palette knife or a rubber spatula, spread the chocolate onto the prepared tray, forming a rectangle approximately 10 x 7 inches in size.

Scatter with the cherries, cranberries, almonds, and pistachios.

Sprinkle with the dried rose petals.

Allow bark to sit uncovered at room temperature until the chocolate sets.

Once set, peel the chocolate slab away from the parchment or silicone mat. Use a sharp chef’s knife to cut the bark into pieces, or break it apart with your hands.

Store ruby chocolate bark in an airtight container at room temperature for up to three weeks.