The rich, Rubis chocolate wine is delicious on its own as an after-dinner digest-if and it is also fantastic in cocktails and a perfect match for desserts.
The owners of Rubis international Pte Ltd have been in the wines and spirits business for over 5 decades.
In 2000, the founders discover a great secret recipe on infusing Spanish Tempranillo grapes and the essence of cacao to produce an amazing, extraordinary taste sensation blending precious seeds with great care to shape indulge and potent wine.
Today, the Rubis range of products won several awards including Silver and Gold awarded by Singapore Newspaper and it currently distributed in Singapore, China, Europe and Africa.
When asked if they have plans in distributing their wine to Singapore, “Yes, we are already present in Singapore. You can find our brands in Cold Storage Marketplace, Giant Wine Warehouse and E commerce platforms like Lazada, Redmart, Wine Delivery & Urbanfox. We are looking to expand into entertainment outlets in Singapore.”
Their internationalization initiatives include exporting of their wines to other Asian countries for the next few years as Singapore is their gateway to Asia.
Aside from selling wines, they also crafted traditional desserts with a twist. Here are two simple but extremely appealing fancy dessert recipes that you can play around with Rubis Chocolate Wine.
Easy: The Perfect Pair
Let’s be honest, preparing for a dinner party can be daunting, what with the endless appetizers and assortment of aperitifs. So, to make your life easier, we’re sharing a two ingredients treat that is guaranteed to impress even the most discerning dinner guests, and will give you enough time to enjoy a glass of Rubis Chocolate Wine before everyone arrives.
Pears, peeled, allow for one per person
1 bottle of Rubis Chocolate Wine
1 tbsp crème fraîche, to serve per person
Take your pick of the most sumptuous pears you can find, allow for one per person. Peel the pears leaving the stalk intact, cutting a small slice from the bottom so the pears can stand tall when they’re served.
Pour a bottle of Rubis Chocolate Wine into a large saucepan then lower in the pears until all of them are completely encased in wine.
Poach the pears, covered, simmering over low-medium heat for about 1 hour, or until they are beautifully tender and a divine ruby red colour.
Carefully set aside the poached pears for 5 minutes and serve with a dollop of crème fraîche and a drizzle of Rubis Chocolate Wine straight from the pan. Relaxed, charming, creamy … and simply smooth.
Advance: The Best Tiramisu
Tiramisu is an Italian tradition, but everyone needs a little refresh now and then. We thought it was time to show this classic some love, and if you agree, here’s a new take on this ageless after dinner indulgence with a very tempting twist. There’s enough here to fill 5-6 individual dessert glasses with irresistible deliciousness.
For the Rubis Chocolate Wine caramel
240g caster sugar
300g frozen cranberries, defrosted and blended in a food processor
240ml Rubis Chocolate Wine
8 whole cloves
2 cinnamon sticks
1 whole nutmeg
2 star anise
1 vanilla pod, split lengthways and seeds scraped
2 oranges – one skin peeled, the other finely grated
300ml cranberry juice
For the mascarpone cream
50g caster sugar
3 eggs, separated
60ml Grand Marnier
Finely grated zest of 1 orange
¼ tsp ground cinnamon
½ tsp freshly ground nutmeg
To layer and serve
200g sponge finger biscuits
2 shots espresso
¾ tsp cocoa powder
⅛ tsp ground cinnamon
⅛ tsp freshly ground nutmeg
Find a large, deep pan and cook the sugar over moderately high heat for 5 minutes, until the melted sugar turns a deep golden caramel colour. Remove from the heat and then add the cold cranberries. The caramel will bubble when the cranberries go in, so be careful.
Once the cranberries are covered in caramel, return the pan to the heat and cook for a further 5 minutes, stirring until the caramel has melted again.
Turn up the heat to medium-high and add the Rubis Chocolate Wine, cloves, cinnamon, whole nutmeg, star anise, the split vanilla pod and shaved orange rind. Reduce down for 5 minutes and then add the cranberry juice and 60ml water.
Simmer until the caramel has thickened to a runny jam consistency, this should take around 15 minutes. Then remove from the heat and set aside to cool, taking out the spices and peel.
To prepare the mascarpone cream, whisk the sugar and egg yolks until pale and fluffy, then gently fold in the mascarpone.
In a separate bowl, whisk egg whites and a pinch of salt into stiff peaks, then add to the mascarpone along with the Grand Marnier, orange zest, vanilla seeds, ground cinnamon and ground nutmeg.
Gently fold everything together.
To serve, place the mascarpone, sponge fingers soaked in caramel, and drizzle of espresso in alternating layers into each glass, finishing with a top layer of mascarpone.
Cover each glass with cling film and refrigerate for 24 hours, or at least overnight. Uncover and top with a dusting of the cocoa, cinnamon and nutmeg mixture to serve.
Rich, velvety and oh so sweet, these Tiramisu pots might just end up as your favourite dessert!
Click here to know more about their wines or if you are interested in becoming an importer.