Callebaut Presents RUBY 2
Callebaut Presents RUBY 2
A NEW GENERATION OF RUBY CHOCOLATE:
THE 4TH CHOCOLATE AFTER DARK, MILK & WHITE
In 2018, Callebaut surprised the world with ruby: the 4th chocolate that spoils with intense fruitiness and fresh sour notes, and its remarkable ruby colour.
A new chocolate sensation to satisfy unmet needs. Today, we proudly present the next ruby generation.
RUBY RB2 TAKES INDULGENCE TO A NEW HIGH
Consumers are looking for more intense taste experiences – more intense indulgence.
With ruby RB2, you can satisfy their cravings for new chocolate sensations.
More intense TASTE
Ruby RB2 offers a more intense, fruity taste and tangy, sour notes than any ruby chocolate before.
More intense RUBY COLOUR
Ruby RB2 also has a more intense, vibrant ruby colour. Ideal to make your ruby creations stand out in a fully natural way.
A GIFT OF MOTHER NATURE
The unique colour and taste of ruby RB2 originate from nature, more specifically from the ruby cocoa beans.
They hold specific precursors that unleash the ruby colour and taste after meticulous processing of the beans.
No artificial colourants or berry-like flavourings are added.
Ruby RB2 is nature at its most indulgent.
HOW TO CREATE MORE SPARK WITH RUBY RB2
PROCESSING RUBY RB2 IN ITS PURE FORM
We recommend using ruby RB2 as a pure chocolate as much as you can. Simply to allow your customers to fully explore and enjoy the taste and colour of the 4th chocolate in the purest possible way.
MIXING RUBY RB2 WITH FAT-BASED INGREDIENTS
For confectionery fillings and pastry creams, we recommend mixing ruby RB2 with fat-based ingredients, such as (anhydrous) butter.
MIXING RUBY RB2 WITH WATER-BASED INGREDIENTS
For pastry and dessert applications – such as chocolate creams, crémeux, glazes, etc. – ruby RB2 can be mixed with water-based ingredients such as milk, cream, etc. to obtain a perfect taste and texture. Note: this may cause its natural colour to fade. This is quite normal: adding water containing ingredients changes the pH of ruby.
STORAGE RUBY CHOCOLATE IN PRODUCTION AND ON SHELF
To maximise shelf life, always keep your ruby chocolate and/or finished products:
• in an air-conditioned environment: max. 20°C
• away from sunlight
Inform your customers about storage recommendations and communicate them on-pack. We recommend to always run a shelf-life test of the final product prior to commercialisation.
CHEF’S ADVICE ON COLOUR:
OPTION 1:
Simply adding a twist of lemon juice, lime juice, raspberry puree, passion puree or any acidic ingredient, restores the original pH and the extraordinary ruby colour.
OPTION 2:
Add naturally coloured ingredients like dried flower petals. (rose, hibiscus), dried beetroot, raspberry powder etc.
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