bake - November/December 2020 - 23

Ruby offers solutions as simple as a drip cake

BARRY CALLEBAUT

or Ruby shavings over piped borders.

Cupcake, stars of Cupcake Cam
LIVE and DC Cupcakes on TLC,
and best-selling authors of  The
C u p c a ke D i a r i e s   a n d   S we e t
Celebrations. Inspired by their
g r a n d m o t h e r, i n 2 0 0 8 , t h e
sisters followed their passion for
baking and opened Georgetown
Cupcake in Washington, D.C.
Since 2008, they have expanded
Georgetown Cupcake with locations in Bethesda, New York City,
Boston, Los Angeles, and Atlanta.
Georgetown Cupcake also ships
its cupcakes nationwide.
"We are absolutely thrilled to be
working with our friends at Baileys
once again to help bring back Baileys
Red Velvet," according to Berman
and LaMontagne. "Our Georgetown
Cupcake signature red velvet flavor
is so special to us because it was
the original offering when we first
opened our doors and 12 years
later it's still our most popular one,
chosen by our customers nearly 10
to one. We couldn't be happier to

partner with Baileys on this amazing
flavor that we know consumers
adore so much."

WholeFruit Chocolate
As for other new products, Seaman
points to WholeFruit Chocolate as
a fresh, fruity delight made from
100% pure cacao fruit. Not only
does it have a unique sensory and
nutritional profile, it is also the most
impactful chocolate since it valorizes a fruit that used to be partially
discarded as waste.
WholeFruit Chocolate comes in
two variants from Barry Callebaut:
x Wh o l e F r u i t B o l d ( 1 0 0 %
Pure cacaofruit)
x WholeFruit  Velvety (100%
Pure cacaofruit+Milk)
The taste of WholeFruit Bold is a
punchy symphony of fresh fruitiness
and deep chocolaty notes.
WholeFruit Velvety is a creamy,
luscious chocolate, enveloping a
gentle mix of (citrusy) freshness
and (yellow) fruity notes.
Not only does it have a unique
sensory and nutritional  profile,

Bake Magazine Digital Special Report  4 | Volume 1 | bakemag.com

The pairing
of more
traditionally
savory
ingredients,
such as miso
and tahini, with
chocolate in
baked goods is
very popular."
Marie Loewen, research and development
corporate manager-applications for
Blommer Chocolate

it is also the most impactful chocolate since it valorizes a fruit that
used to be partially discarded as
waste.
The chocolate contains more
than 40% less sugar than the most
consumed dark and milk chocolates
and is high in fiber, Seaman explains.
"And WholeFruit Chocolate is better

23



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bake - November/December 2020

Table of Contents for the Digital Edition of bake - November/December 2020

bake - November/December 2020 - 1
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bake - November/December 2020 - 2
bake - November/December 2020 - 3
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bake - November/December 2020 - 38
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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https://digital.bakemag.com/sosland/bake/2019_01_01
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http://digital.bakemag.com/sosland/bake/2018_10_01
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http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
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