It has been 80 years since white chocolate was introduced to join milk and dark chocolate on our shelves. Now, after years of research and development, a unique processing technique combines with the Ruby Cocoa Bean to naturally unlock delicious new flavour and colour tone and present this extraordinary new innovative chocolate. Ruby chocolate brings you berry-fruit flavour notes in a smooth luscious creamy chocolate. It is truly a delight to the senses.
The Chocolate Garden of Ireland is the first Artisan Chocolatier in Ireland to offer this stunning chocolate! And, watch this space, as we will have plenty of new flavour combinations to explore and present to you moving forward!
Initially, for our off-site customers around the country, The Chocolate Garden of Ireland will offer: Ruby Chocolate Bar 100g €4.50 Ruby Chocolate Shoe with 2 Caramels 150g, c.€13.95 Ruby Chocolate Leaves in a Pouch 100g, €6 similar to red pouches shown More variety of Ruby products will be available in our own shop. Down the line, we will introduce additional Ruby products to the trade customers around the country.
Pink Chocolate – how is it pink? Cocoa Mass is typically brown and gets its colour from the variety of cocoa bean and the fermentation process after the cocoa pods have been harvested and emptied of cocoa beans – for Ruby, a special variety of cocoa has been grown and a unique processing technique used to achieve a pink cocoa mass instead of the traditional brown we are used to. Typically, cocoa beans are dried after fermentataion, cleaned and broken into Nibs, then melted, becoming Cocoa Liquor – this can be further processed into Cocoa Mass and the White part – Cocoa Butter. White Chocolate is made from Milk, Sugar and Cocoa Butter primarily (there is no cocoa mass). Ruby Chocolate has both Cocoa Butter and (Pink) Cocoa Mass. Our Cocoa is sourced from Ghana and the Ivory Coast and is ethically produced; considerable partnership
Christmas is an ideal time to make fun sweet treats with your kids. Inspired from my daughter’s creative mind and her love of ‘real’ lasagne, we rolled up our sleeves and created our very own (maybe a worlds first) chocolate lasagne! Choose your favourite cereal and create the perfect dessert ‘lasagne’.
To make your very own chocolate lasagne check out the recipe below:
- Milk Chocolate
- White Chocolate
- Cereal – Cornflakes / Rice Krispies / Cheerios
1. Temper both the white and milk chocolate separately. To temper chocolate: Melt three quarters of the chocolate in a bowl over warm water. Remove from the heat and add the final quarter. Stir vigorously until the chocolate is fully melted. Please note with high quality chocolate its important to temper it as, otherwise, it won’t set properly.
2. Add your choice of cereal to the milk chocolate and white chocolate separately. Mix thoroughly to ensure the cereal is coated with chocolate.
3. Layer in a dish starting with the milk chocolate cereal mix. Then add a layer with the white chocolate cereal mix. Repeat a couple of times to get layers.
4. For the topping, make a ganache with 2 parts melted white chocolate and 1 part warmed cream. Mix with a hand whisk. Pour ganache over the lasagne, this will make a smooth cover for the top.
5. Decorate with sprinkles.
6. Refrigerate for one hour and enjoy!
We hope you have fun trying out our chocolate lasagne recipe. For more recipe ideas keep an eye out on our blog over the coming weeks where we will share our favourite recipes from Chocolate Garden HQ.
To purchase the chocolate ingredients to make this lasagne, please click here
A nine-year study in Scandinavia showed that women who at one or two servings of dark chocolate each week cut their risk for heart failure by as much as a third. (Hospitality Ireland, August 2014).By dark chocolate, it is meant greater than 70 per cent cocoa solids. However, even 54 percent cocoa solids will bring with it beneficial health properties. Let’s face it, chocolate is good for you!Gram per gram, in fact, chocolate of 70 per cent or greater cocoa solids has more antioxidants than blueberries. So get nibbling on some rich and dark chocolate today, guilt free!!
Recently we ran a competition on our Facebook page, where we asked you, “What did the Shamrock say to the Poppy?” We were overwhelmed by the number of people took their time to enter but the winning entry simply blew us away. Shannon Byrne took the time out to write us a poem, here is her winning entry:
What did the Shamrock say to the Poppy?
By Shannon ByrneWhat did the Shamrock say to the Poppy?He said “Look at you all red and soppy.I’m the lean, green, fighting machine,Something a poppy could only ever dream.Look at your red petals all so pretty,But come look at me as I’m lucky and witty.I’m a very young sprig of green clover,So my dear Poppy you better move over.As I’ve been talked about for many, many years,A symbol of the Trinity which gives many cheers.St Patrick was a very good friend of mine,The Irish they love me, they think I’m divine.”Chocolate Garden of Irelandyou are great guys,To offer up this yummy and tasty prize.I hope you keep this rhyming gal in mind,With these chocolate bars oh so very, very kind.
Garvan Hickey is the lucky winner of our Chocolate Hurl and Sliotar Competition. Pictured here holding his prize, with Evelyn from the Chocolate Garden, Garvan is definitely going to have a very sweet week! Happy Hurling:)
So, your home has lots of Christmas goodies left over, half finished and you’re now on a diet trying to shift the evidence of Christmas excess… why not make some ice cream and flavour it with crumbled-up Christmas cake / pudding with a bit of added Cinnamon, or leftover chocolates broken up with a knife and supplemented with a couple of spoons of cocoa powder / drinking chocolate … the ice cream will keep for months in your freezer and make a delicious, quick and easy dessert for dinner guests a couple of months down the line. Serve with a fruit coulis / blended raspberries to wow your guests.
If you’re not feeling brave or inspired, you could always offload a bag of stuff to passing visitors and wait for us to open on 1st February for your ice cream!
But go for it – if your ice cream creativity doesn’t go according to plan, it’ll do for a Saturday night in at the telly.