Technical tips to work with ruby chocolate successfully

Like a banana that changes depending on temperature and ethylene gas, ruby chocolate is also influenced by its environment.  The chocolate is sensitive to moisture, oxygen and light. So pay close attention when working with ruby chocolate to ensure the chocolate keeps its original fruity flavor and pink color.

Ruby chocolate for Confectionery

Ruby chocolate is perfect for all confectionery applications from tablets and pralines to hollow figures and countlines. To create an indulgent experience you can combine ruby chocolate with fat-based fillings, like chocolate and nut fillings, but be careful when used in combination with water-based ingredients (cream, ganaches, fruit fillings). 

In terms of packaging, we recommend doing a shelflife test in the chosen packaging to make sure ruby keeps it unique color and flavor. If you are looking for packaging recommendations, we suggest using airtight (sealed) packaging and protection from light.

Ruby Chocolate for Bakery & Pastry

Next to confectionery, Ruby chocolate is also a golden opportunity for Bakery & Pastry. Ruby coated biscuits or cream cakes taste delicious. To bring the ruby experience to the next level, we launched 4 different ruby decorations that can be used in cereal mixes or as decorations on cakes & pastries. 

Keep in mind that Ruby chocolate is not stable when baked and not suitable for extrusion applications. It is also sensitive to water containing ingredients like cake and buttercream so it needs to be carefully managed when used in these applications.

Ruby Chocolate for Dairy & Drinks

We have different solutions for these applications. Dairy and drinks can be tricky for ruby chocolate as it is sensitive to moisture, but it is not impossible. First of all, we offer ruby chocolate decorations for top/side cups. These will bring a nice color and texture to your creations. We are also developing a Ruby stracciatella, so Ruby chocolate can be mixed into yogurt application.

Ruby chocolate for Ice Cream & Desserts

For ice cream we have a perfect ruby chocolate coating recipe that is moisture-resistant. Ruby chocolate can also be used in dessert applications but requires the use of additives to maintain the color & the flavor in a moist environment.

Discover Ruby products

Ruby Chocolate (high viscosity)

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    Low fluidity
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%

Ruby chocolate, a true gift from mother nature, is now available in an Ice Cream Coating.  Its fresh and tangy flavor delivers a new taste experience that consumers will love, with the novel ice cream coating crack of texture. 
Ruby provides new pairing horizons for the ice cream market and new tasting experiences in ice cream consumption.

  • Range
  • Min. % Dry cocoa solids
    37.5%
  • Min. % Dry milk solids
    24.6%
Ruby

Ruby Transfer sheet with red "Ruby Chocolate" print based on sugar for chocolate and other confectionery. Dimensions are 300x400mm. Each pack contains 30 transfer sheets. Also available on rolls for industrial use.

IBC

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Vereinigte Staaten

+1 610 872 4528