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 by Chef Philippe Vancayseele


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!

Recipe difficulty: Intermediate
Prep time: 2,5 h
Makes: 70 hearts

Make Valentine's Sweet Hearts

Easy 3 steps


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.


Step 1 - Make The Raspberry Fruit Paste

Ingredients

  1. 250 g raspberry purée
  2. 200 g sugar (1)
  3. 75 g glucose
  4. 50 g sugar (2)
  5. 7 g yellow pectin (LF)
  6. 3 g tartaric acid solution

Preparation

  • Warm up the raspberry purée with sugar (1) and glucose.
  • Dry mix pectin with sugar (2) and add to the purée
  • Cook to 108°C.
  • Add tartaric acid solution and mix briefly.
  • Pour into heart‑shaped moulds, let cool and solidify.
  • Unmold and roll directly in sugar.

Step 2 - Make The Ruby Raspberry Ganache

Ingredients

  1. 110 g raspberry purée
  2. 25 g cream (35%)
  3. 25 g sorbitol
  4. 5 g lemon juice
  5. 30 g glucose
  6. 200 g milk chocolate
  7. 120 g ruby chocolate
  8. 25 g butter

Preparation

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

Step 3 - Final Assembly

Ingredients

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!