Callebaut ruby chocolate rb2
callebaut ruby chocolate rb2 hero

RB2: Unleash more spark

MAKE EVERY DAY SPECIAL WITH RUBY RB2

callebaut ruby chocolate rb2 cabosse
RB2: A NEW GENERATION OF RUBY CHOCOLATE

The 4th chocolate after dark, milk & white

Experience the intense fruitiness, fresh sour notes, and vibrant colour of the next ruby chocolate sensation - crafted to redefine indulgence.

callebaut ruby chocolate rb2 taste spider
Ruby RB2

Takes indulgence to a new high

Today’s consumers crave bold, intense taste experiences. Ruby RB2 satisfies their desire for new chocolate sensations.

More intense TASTE

Ruby RB2 delivers a heightened fruity flavour with tangy, sour notes—unlike any ruby chocolate before.

More intense RUBY COLOUR

With a richer, sparkling ruby hue, Ruby RB2 makes your creations stand out naturally and beautifully.

How to use RB2?
RUBY RB2 a gift from Nature
RUBY RB2

A GIFT FROM NATURE

The unique taste and vibrant colour of Ruby RB2 comes from ruby cocoa beans, naturally rich in the precursors that create the unique ruby characteristics. No artificial colourants or flavourings added - just pure, natural indulgence.

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How to use

Ruby RB2?

1. Processing Ruby RB2

In its pure form

(100% chocolate - in bars and tablets)

We recommend using ruby RB2 as a pure chocolate as much as possible. This allows your customers to fully experience the unique taste and vibrant colour of the 4th chocolate.

2. Mixing Ruby RB2

With water based ingredients

(To create Ganaches, Mousses, Sauces, etc.)

For pastry and dessert applications - such as chocolate creams, crémeux, glazes, and more - ruby RB2 can be mixed with water-based ingredients like milk or cream to achieve the perfect taste and texture.

Note: its natural colour may fade, which is completely normal, as adding water-based ingredients alters the pH of ruby chocolate. 

3. Mixing Ruby RB2

With fat based ingredients

(To create butter creams, etc.)

For confectionery fillings and pastry creams, we recommend mixing ruby RB2 with fat-based ingredients, such as (anhydrous) butter.

4. 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 always running a shelf-life test of the final product before commercialisation.

 

callebaut ruby chocolate rb2 pack
Ruby RB2

Technical specs

Order reference

CHR-Q37RB2-2B-U75

Fluidity

All-round applications

Min. cocoa solids:

32.8%

Fat content:

37%

Min. milk solids:

20.6%

Packaging:

Callets™

4 x 2.5 kg bags / box

42 boxes / pall