The experts at Callebaut discovered that unique components, naturally present in cocoa beans, yielded a new creation with an exceptional colour and fruity taste.
Intense Fruitiness, Fresh, Sour Notes
It took Callebaut over 13 years to unravel this secret from nature and identify the beans with which they could create the perfect RUBY recipe.
The RUBY beans thrive in cacao growing countries like Brazil, Ecuador and Ivory Coast. They are exceptional for the typical precursors that evoke the RUBY colour and taste.
Only through expert selection and particular processing of the beans, RUBY reveals its unique sensory properties without any colourants or fruit flavourings.
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 couverture is perfect for a wide range of applications ranging from confectionery moulding and enrobing to ganaches, pastry mousses and much more.
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