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After dark, milk and white, ruby is the most uncommon chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles with a completely new chocolate 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.

Ruby chocolate contains minimum 47.3% cocoa solids calculated based on the Codex Chocolate Standard. On the total product ruby chocolate contains minimum 32.5% cocoa solids.

BORN FROM THE RUBY COCOA BEAN 

One of our cocoa experts discovered that unique components, naturally present in cocoa beans, yield chocolate with 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 during the chocolate making process has taken many years of research. Today, the Callebaut® chocolate makers have fine-tuned the ruby chocolate 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 chocolate – without adding any colourants or fruit flavourings.