Ruby Chocolate Callets: Ruby RB1

Ruby's fruity flavor and pink color are entirely natural! We select specific cocoa varieties with pink fruit inside rather than white. Then we carefully process the cocoa beans to maintain their unique color and flavor.

Due to its slight acidity, Ruby Chocolate may change colour when you use it in recipes. For instance, adding water content to Ruby chocolate can affect its pH level and colour. To restore the colour, our chefs recommend adjusting the pH level so it is as close to 4 as possible by adding acidic ingredients such as purees, juices, or citric acid.

The crystaliization procedure is the samel for any chocolate, it is the temperatures which are different. The temperatures used for Ruby chocolate are unique, though similar to those used for our white chocolates. An overview of the crystallization process:
- Melt the chocolate to a temperature between 40° and 45°C.
- Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
- The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
- Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.

Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.

Our products are manufactured in facilities that may also handle nuts, dairy, and other common allergens. Please refer to the product descriptions and ingredient lists for specific allergen information.

We offer a range of products suitable for vegetarians and some that are vegan-friendly. Please check the product descriptions for specific dietary information.