Callebaut Ruby RB1 Chocolate

How to work with ruby RB1?


Recommendations from our chefs

RUBY RB1, an amazing gift of mother nature

With ruby RB1 – the fourth chocolate – you can ignite a fresh wave of creativity: with its intense fruitiness and fresh sour notes, and its remarkable ruby colour, you can literally create a whole new world of chocolate creations. 
The unique taste and colour of ruby RB1 are naturally present in the ruby cocoa bean. They are delicate and it requires a few rules of thumb when working with ruby to preserve them. 

 

Callebaut Ruby RB1 Chocolate
What chefs say and experienced

When they experimented with ruby RB1, chefs experienced that in some cases, its particular taste and  colour may fade. With the guidance below, you will avoid this.

Callebaut Ruby RB1 Chocolate
Getting started with ruby RB1

How to store ruby RB1 Callets™? 

 

Exposure to light, air, humidity and high temperatures may cause
ruby RB1 to change colour.

Store ruby RB1 in a clean, dry (relative humidity of max. 70%)
and
odourless environment.

 

To maintain colour and overall quality, airtight packaging and protection from light is recommended: e.g. always reseal the original packaging after use.

Storage temperature: 12°C-20°C

How to organise your working environment

Too hot and/or humid working conditions may cause ruby RB1 to change colour and taste. 

  • Process ruby RB1in a clean, dry (relative humidity of max. 70%) and odourless environment.
  • Using ruby RB1 in the wheel and tempering machine for a few days does not affect its taste or colour. Enusure continuous movement (stirring) to avoid separation.
  • When keeping ruby RB1 in liquid condition: it is mandatory to maintain processing temperature between 40-50°C.

 

Callebaut Ruby RB1 Chocolate Preparing

What our chefs recommend when creating with ruby RB1

Pairing ruby RB1 with other ingredients

Ruby RB1 opens up to create exciting new flavour pairings, from sweet to salty and sour. With its fruity taste and fresh sour notes, ruby RB1 can be paired with ingredients ranging from classics – such as strawberry, raspberry, yuzu, almond, etc. and with flavours you wouldn’t expect. Even savoury flavours such as wasabi, caviar or smoked eel.

The ruby RB1 pairing chart below - based on chefs' recommendations – can inspire you in creating your own ruby pairings.

Callebaut Ruby RB1 Chocolate Pairing

How to get the best out of ruby RB1

Callebaut Ruby RB1 Chocolate Confectionary

IN CONFECTIONERY

Callebaut Ruby RB1 Chocolate Bakery

IN BAKERY & PATISSERIE

Callebaut Ruby RB1 Chocolate Dessert

IN DESSERTS

And you can use Ruby RB1 even in:
Callebaut Ruby RB1 Chocolate Sergio Herman

RUBY RB1 WITH SMOKED EEL AND CAVIAR
BY SERGIO HERMAN

 

 

Callebaut Ruby RB1 Chocolate David Maenhout

RUBY RB1 IN BELGIAN PRALINES
BY DAVID MAENHOUT

 

Callebaut Ruby RB1 Chocolate Sergio Herman

RUBY RB1 WITH FOIE GRAS AND BEETROOT
BY SERGIO HERMAN

 

Callebaut Ruby RB1 Chocolate Hanna van Ongevalle

RUBY RB1 IN A BELGIAN BLOODY MARY
BY HANNAH VAN ONGEVALLE

Callebaut Ruby RB1 Chocolate Hanna van Ongevalle

RUBY RB1 IN A TROPICAL COCKTAIL
BY HANNAH VAN ONGEVALLE

 

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Callebaut | Ruby RB1 Chocolate
Belgian Chocolate