Recently I went on a trip to London, England and I got so excited when I heard that they had ruby chocolate! Ruby chocolate is the fourth type of chocolate that was recently created a few years ago, as the other three types are white, milk, and dark chocolate. Ever since I found out about I’ve wanted to be able to work with it and luckily when I went to Fortnum and Mason (a popular store in London) I was able to find it! I then bought a bar and brought it all the way home to bake with to share with you this delicious Ruby Chocolate & Pistachio Shortbread Cookie recipe!
To make them, I followed the recipe to a tee except I baked them approximately 14 min at 350F and it made 40 heart shaped cookies. I used 2 different heart-shaped cookie cutters (one large and one medium) in a pack from Wilton. I ended up rolling out the dough three times before I decided it was too crumbly and had to get rid of the rest. After letting the cookies cool out of the oven for about 30 minutes I melted the ruby chocolate by putting it into a small bowl and then filling a large bowl with hot water. I then put the small bowl into the large bowl on top of it and used a spoon to mix it until it was completely melted.
Once it was melted and smooth, I then used a spoon to coat the half of the heart-shaped cookie and for some of the cookies I then sprinkled crushed pistachios on top of the chocolate half. To crush the pistachios I put them in a Vitamix until they were small pieces, however, you could also use a rolling pin to crush them or use a knife to cut them into tiny pieces. To make the ruby chocolate harden I then put the cookies into the fridge for about 20min and I recommend storing them either in a container on the counter or in the fridge.
Overall, this recipe turned out really well and I’m so happy that I finally was able to use ruby chocolate! Hopefully I’ll get a chance to work with it again soon as they recently started to bring it into North America and I even found some at Purdy’s Chocolate in Canada. However, the ruby chocolate had dried cherries and crushed nuts in them as well, which made it more difficult to dip and didn’t create the glossy appearance that Fortnum & Mason’s did. Until next time, happy baking :)
Here is the link to the recipe: sugaryandbuttery.com
Here is the link to Fortnum & Mason's website: fortnumandmason.com
Here is the link to Purdy's Chocolatier's website: purdys.com
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