Craft Love at First Bite

Create irresistible Valentine’s delights with Callebaut’s premium couvertures and decorations.

1. Choose the Right Ingredients for Valentine’s Magic

For creations that truly stand out in your display, the right chocolate makes all the difference. Callebaut RB2 ruby chocolate couverture brings a naturally pink hue and vibrant berry notes that are made for Valentine’s Day desserts.

Callebaut Ruby RB2 Couverture Callets – 2.5 kg

€56,87

RB2 Ruby Chocolate Couverture brings a naturally pink colour and fresh, fruity notes derived solely from the ruby cocoa bean, with no added colourants or fruit flavourings. Its smooth fluidity and vibrant tone make it ideal for moulding and enrobing, creating eye‑catching heart‑shaped chocolates and pâtisserie that pair beautifully with berry, citrus and white chocolate layers.

Callebaut Ruby RB2 Couverture Callets – 2.5 kg

€56,87

RB2 Ruby Chocolate Couverture brings a naturally pink colour and fresh, fruity notes derived solely from the ruby cocoa bean, with no added colourants or fruit flavourings. Its smooth fluidity and vibrant tone make it ideal for moulding and enrobing, creating eye‑catching heart‑shaped chocolates and pâtisserie that pair beautifully with berry, citrus and white chocolate layers.

Callebaut Ruby RB2 Couverture Callets – 2.5 kg

€56,87

RB2 Ruby Chocolate Couverture brings a naturally pink colour and fresh, fruity notes derived solely from the ruby cocoa bean, with no added colourants or fruit flavourings. Its smooth fluidity and vibrant tone make it ideal for moulding and enrobing, creating eye‑catching heart‑shaped chocolates and pâtisserie that pair beautifully with berry, citrus and white chocolate layers.

Callebaut Ruby RB2 Couverture Callets – 2.5 kg

€56,87

RB2 Ruby Chocolate Couverture brings a naturally pink colour and fresh, fruity notes derived solely from the ruby cocoa bean, with no added colourants or fruit flavourings. Its smooth fluidity and vibrant tone make it ideal for moulding and enrobing, creating eye‑catching heart‑shaped chocolates and pâtisserie that pair beautifully with berry, citrus and white chocolate layers.

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Flavour & Colour Contrast

Combine with dark, milk and white chocolates for layered impact.

White Chocolate Callets Recipe W2
€ 8,14
VAT incl.
(€ 20,35/kg)
Dark Chocolate Callets 54.5% Recipe 811
From € 9,33
VAT incl.
Milk Chocolate Callets 33.6% Recipe 823
From € 8,35
VAT incl.
Dark Chocolate Callets 70.5% Recipe 70-30-38
From € 10,06
VAT incl.

2. Apply It to Stunning Valentine’s Creations

Once you have the right couverture, bring it to life with inspirational recipes that turn technique into romance.

Follow our signature Valentine’s Sweet Hearts recipe to turn RB2 into a glossy, vibrant centrepiece.

Recipe: Valentine’s Sweet Hearts


Craft your Valentine’s Sweet Hearts in three simple steps. This recipe combines a fruity raspberry pâte de fruit and a smooth ruby ganache - finished as a two‑part heart your customers will instantly recognise.


Scroll to the bottom of the page to see the result!

Chef - Philippe Vancayseele


Difficulty - Level 2 (Intermediate)


Yield - 70 hearts


Step 1 - Make the raspberry fruit paste and cast into heart moulds.


Step 2 - Prepare the ruby raspberry ganache and mould the second half.


Step 3 - Join both halves to assemble the two‑texture heart.


Total Time - 2.5 hours

MAKE THE RASPBERRY FRUIT PASTE

Ingredients


250 g raspberry purée


200 g sugar (1)


75 g glucose


Preparation


Warm up the raspberry purée with sugar (1) and glucose.


Ingredients


50 g sugar (2)


7 g yellow pectin (LF)


Preparation


Dry mix pectin with sugar (2) and add to the purée


Cook to 108°C.


Ingredients


3 g tartaric acid solution


Preparation


Add tartaric acid solution and mix briefly.


Pour into heart‑shaped moulds, let cool and solidify.


Unmold and roll directly in sugar.

MAKE THE RUBY RASPBERRY GANACHE

Ingredients


110 g raspberry purée


25 g cream (35%)


25 g sorbitol


5 g lemon juice


30 g glucose


Preparation


In a saucepan, gently heat raspberry purée, cream, sorbitol, lemon juice and glucose until combined and slightly thickened.


Ingredients


200 g milk chocolate


120 g ruby chocolate


25 g butter


Preparation


Add butter and mix.


Emulsify with the chocolates using a hand blender.


Crystallize the ganache at 30°C.


Prepare heart‑shaped moulds.


Spray tempered red‑coloured cocoa butter into the moulds.


Cast and create a thin white chocolate shell.


Fill the shells with the ganache and let set.

FINAL ASSEMBLY

Preparation


Unmold the ganache‑filled hearts.

Attach the finished raspberry fruit paste heart to the ruby chocolate half.

Dip only the fruit paste side in sugar for decoration.

3. Delight Your Customers

Turn your ruby creations into eye‑catching displays and gift boxes that drive Valentine’s sales.

Bulk purchase

The More You Buy, The More You Save!


Unlock up to 10% off on your bulk orders - no codes, no hassle. Discounts apply automatically!

The More You Buy, The More You Save!


Unlock up to 10% off on your bulk orders - no codes, no hassle. Discounts apply automatically!