Then a wine store should be able to give you a clean one (since many have tastings in-house), should decide to go that route for your impressions in the cookies.
Oh okay, thanks.
Another helpful HO let me know the meaning and context by DM so I deleted my question. I learn 2 or 3 new things every day!
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I found my stash of ruby chocolate and used just enough for two cookies.
Friends. These are DYNAMITE. Neither mom nor I are big chocolate heads, but the depth of chocolate flavor in these is tremendous. So, so good with the brownie-like chocolate cookie and the slightly punchier ruby chocolate middle. We both swooned.
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I’m happy that all that effort really paid off for you!
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Long way to go to make these aesthetically equal to the taste, however!
I think they’re beautiful, perfect.
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Man, this "holiday pie" feature was such a let down. “I have preferred cake, my whole life, but here are some pie recipes.” Really, NYT?!
Super uninspiring. Unappealing photos. Miss me with this.
Slightly more crowd-pleasing choices
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The boozy maple bundt cake is very tempting
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I think they look great, but maybe holly berry sprinkles (1 or 2 judiciously placed)? Tweezers required.
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They look gorgeous! What does ruby chocolate taste like?
The Chocolate Espresso Pie is about the only one that LOOKS good, although the cranberry-mousse pie looks like it would taste good.
Those are stunning. Now I need to find my ruby chocolate!!!
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Ok, I stuffed a few more with the ruby chocolate and figured out how to make the chocolate layer smooth (basically wiggling the cookie while the choc is still warm.)
Now I’m going to wait 24 hrs to see how the chocolate sets.
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It doesn’t taste… “roasty” like regular chocolate does. It tastes brighter, a touch more acidic. It still does that wonderful chocolate thing where it melts on your tongue and you have this whole experience of the flavor - not just “it tastes like xyz,” but it tastes like this, and then it develops a bit more to that, and then you get a hit of that other thing, etc.
Ruby chocolate was developed by Callebaut, and that’s who made the little bit that I have, and the quality of the manufacture is very obvious. So part of my “wow” experience is certainly a reaction to how fine the chocolate product is. I mostly bake with Lindt, sometimes with Ghirardelli and occasionally (special occasions) Valrhona, so this is a step above my usual stuff.
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I wish i could find a place to buy just a small amount of this ruby chocolate. Ive only seen it in large amounts like 2,5kg and thats $$$
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Stubbe Chocolate in Ottawa sells it in small quantities, so you should try Stubbe in Toronto, where I think you are.
It looks like Soma in Toronto stopped making a plain ruby bar
Onyx in Toronto makes a plain bar
500 g package of Callebaut ruby couverture.
250 grams Cote D’Azur ruby couverture.
I just printed this, thank you! Also saw CaitlinM’s suggestion to freeze the dough in the pan, then fill it and bake “directly from cold.” Thanks to you both.
