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 - Callebaut Shop

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.

Callebaut Weiße Schokolade Kuvertüre Callets W2 – ideal für Patisserie und Feingebäck. #size_400g
White Chocolate Callets: Recipe N° W2
VAT included: €8,14
VAT excluded: €7,61
(€20,35/kg) (€19,02/kg)
#size_400g #size_400g
Dark Chocolate Callets: Recipe N° 811
VAT included: €9,34
VAT excluded: €8,73
(€23,35/kg) (€21,82/kg)
#size_400g #size_2500g
Milk Chocolate Callets: Recipe N° 823
VAT included: €8,34
VAT excluded: €7,79
(€20,85/kg) (€19,49/kg)
(4.7)
Dark Chocolate Callets: 70-30-38 - Callebaut Shop Dark Chocolate Callets: 70-30-38 - Callebaut Shop
Dark Chocolate Callets: 70-30-38
VAT included: €10,06
VAT excluded: €9,40
(€25,15/kg) (€23,50/kg)

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

1. RASPBERRY FRUIT PASTE

Ingredients Preparation
  • 250 g raspberry purée
  • 200 g sugar (1)
  • 75 g glucose
 Warm up the raspberry purée with sugar (1) and glucose.
  • 50 g sugar (2)
  • 7 g yellow pectin (LF)
 Dry mix pectin with sugar (2) and add to the purée.
— Cook to 108°C.
3 g tartaric acid solution Add tartaric acid solution and mix briefly.
Pour into heart‑shaped moulds, let cool and solidify.
Unmold and roll directly in sugar.

2. RUBY RASPBERRY GANACHE

Ingredients Preparation
  • 110 g raspberry purée
  • 25 g cream (35%)
  • 25 g sorbitol
  • 5 g lemon juice
  • 30 g glucose
 In a saucepan, gently heat raspberry purée, cream, sorbitol, lemon juice and glucose until combined and slightly thickened.
  • 200 g milk chocolate
  • 120 g ruby chocolate
  • 25 g butter
 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.

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.
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