RUBY RB1 IS HERE, BORN FROM THE RUBY COCOA BEAN
After dark, milk and white, ruby is the most uncommon discovery in 80 years in the chocolate industry. This gift of mother nature surprises and bedazzles
with a completely new colour and taste experience, born from the ruby
cocoa bean - without adding any colourants or fruit flavourings.
DISCLAIMER: With the objective to protect ruby’s authentic proposition,
Barry Callebaut continues to work closely with U.S. and Canadian food
authorities toward recognizing ruby with its own standard of identity for
chocolate. In the meantime, ruby will be launched in the U.S. and Canada
as ruby couverture. This will be reflected on packaging. Global
communication assets will continue to reference chocolate.
Product details Recipes How to work with Ruby
Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes. Let ruby RB1 be the spark to ignite fresh creativity.
With ruby RB1, you will quench the desire for a hedonist fulfillment of all the senses and delight a new generation of consumers - mainly millenials - who balance out a healthy lifestyle with the quest for extreme pleasure. Are you ready for this sparkling sensation called ruby RB1?
BORN FROM THE RUBY COCOA BEAN
One of our cocoa experts discovered that unique components, naturally present in cocoa beans, yield an exceptional red-pink colour and fruity taste. Through our direct collaboration with the Jacobs University in Bremen (Germany), we slowly but surely unravelled the secrets behind this discovery. Everything pointed towards the precursors in a specific type of bean: the ruby cocoa bean.
Identifying the ruby cocoa beans – which hold plenty of these precursors – and finding the best way to process the beans has taken many years of research. Today, the Callebaut chocolate makers have fine-tuned the ruby recipe for chefs to create freely with its remarkable colour and taste.
NO FRUIT FLAVOURINGS, NO COLORANTS
The ruby cocoa bean thrives in cacao growing countries like Brazil, Ecuador and Ivory Coast. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. It’s the natural occurrence of the typical precursors that qualify for a bean to have the ruby bean profile and evoke the ruby colour and taste.
As single Belgian gourmet chocolate having dedicated more than 100 years to bean-to-chocolate making, Callebaut masters the skill of awakening the unique sensory properties of the ruby cocoa bean. Only expert selection and meticulous processing of the ruby beans yield ruby RB1 – without adding any colourants or fruit flavourings.
With your choice for Callebaut Ruby RB1, you support cocoa farmers. Callebaut partners with the Cocoa Horizons foundation, empowering craftsmanship and entrepreneurship among cocoa farmers. For every Callet™, we give back to the cocoa farming communities in Ivory Coast and Ghana.
Our main focus goes on training programmes and financial incentives motivating farmers to improve the quality and yields of their crops – eventually enabling farmers to improve their livelihoods. Through our partnership with the Cocoa Horizons Foundation, we are in direct contact with the farmer communities we source from.
RUBY RB1 IS A SPARK TO IGNITE NEW CREATIVITY FOR CHEFS AND ARTISANS
Ruby RB1 invites you to try exciting new pairings in confectionery, ganaches, mousses, pastries, etc. Some first chefs' experiments show that ruby RB1 pairs extremely well with for instance rosé champagne, Belgian 'Kriek' beer, salty caramels and even savoury ingredients such as blue cheese.
With its eye-catching, sensual colour ruby RB1 also creates a spark in your shop windows, on pastries and on the plate. Its possibilities stretch far beyond confectionery and open up to explore brand new ideas to attract attention from the next generation of foodies and chocolate lovers.
The essence of ruby RB1
After dark, milk and white, ruby is the most uncommon discovery in 80 years in the chocolate industry. This gift of mother nature surprises and bedazzles with a completely new taste and colour experience, born from the ruby cocoa bean – without adding any colourants or fruit flavourings.
Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. And with its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from confectionery moulding and enrobing to pastry mousses and much more. Let ruby RB1 be the spark to ignite fresh creativity.