PRODUCT DESCRIPTION

Callebaut Ruby RB2 is the next-generation ruby chocolate couverture created to “unleash more spark” in both flavor and color. Expect a heightened fruity profile with tangy, sour notes and a richer, more vibrant ruby hue—all achieved naturally from ruby cocoa beans, with no artificial colorants or fruit flavorings.

Formulated for professional kitchens, RB2 comes in easy-melt Callets™ and is built for all-round applications. With 33% minimum cocoa solids, 36% fat, and 21% minimum milk solids, it offers reliable handling for molding, enrobing, ganache, mousses, glazes, and pastry creams—so you can keep the signature ruby color and bright acidity front and center.

Ruby chocolate also behaves a bit differently than classic dark/milk/white: its natural acidity means the color can soften when mixed with water-based ingredients (like dairy), which is normal. Pairing with fruit acids (citrus, red fruits) or balancing pH can help keep that lively ruby look in finished applications.

KEY FEATURES & BENEFITS

• BRIGHTER RUBY COLOR: A richer, more vibrant hue that makes bonbons, bars, and glazes pop—naturally.
• PUNCHIER BERRY-LIKE TANG: Amplified fruity intensity with refreshing acidity for modern, high-impact flavor pairing.
• ALL-ROUND COUVERTURE FLUIDITY: Designed for molding, enrobing, ganache, mousses, and glazes with consistent results.
• NO ADDED COLORANTS OR FRUIT FLAVORINGS: Signature taste and color come from ruby cocoa bean precursors, not additives.
• PRO-FRIENDLY SPECS: 33% min cocoa solids, 36% fat, 21% min milk solids—built for performance and shine.

Composition: 33% Cocoa Solids, 36% Fat, 21% Milk Solids

Fluidity: Three-drop

Tempering: Melting 45C/113F, Crystallization 27C/80.6F, Working 32C/89.6F

Origin of beans: West Africa and Latin America

Ideal Applications: Flavoring, Glazing, Coating, Enrobing, Molding, Ganache, Sauces

Check Out Tips for Working with Ruby Chocolate!

Pairing Suggestions: Pepper, Curry, Cinnamon, Vanilla, Ginger, Bread, Mint, Wasabi, Basil, Saffron, Rosemary, Passion Fruit, Lychee, Apricot, Pineapple, Coconut, Citrus fruits, Red fruits, Mango, Algae, Rosé Champagne, Fruity Beer, Gueuze beer, Honey, Cuberdon, Caramel, Almonds, Hazelnuts, Sesame Oil, Camembert, Roquefort, Green Tea, Saké, Coffee, Vinegars, Soy sauce, Dark chocolate, Gold Chocolate, Velvet Chocolate, St Jacques shells.