How to work with ruby?
How to work with ruby?
Like grapes for fine wines, cocoa beans are influenced by the region in which they grow. The ruby cocoa bean grows in the unique climate conditions of Ecuador, Brazil and Ivory Coast.
Ruby’s fruitiness and slightly sour profile unlocks creative ideas for confectionery, post-bake applications in cakes & pastries, desserts and many more uses. And with its standard fluidity, ruby is perfect for a wide range of applications,
Ruby’s delicious, intense berry flavor also works well with the most out of the box pairings. From salted caramel, spices like pepper, or herbs like rosemary, to unexpected ingredients like wasabi or exotic fruits, such as lychee or mango, the possibilities are endless. Food lovers will be delighted with the variety of dishes and drinks that ruby can accompany: bold cheese like Roquefort or Camembert, caviar, rosé champagne and wine, fruity beers and even green tea or saké.
When working with ruby be mindful that it is sensitive to moisture, oxygen and light.
We advise storing it in its original packaging in a cool and dry place. While it works well with fat-based fillings, it needs care when combined with water-based ingredients.
Keep in mind that it is also not bake stable and not suitable for extrusion. Ruby performs best when used in its purest form. The ideas with ruby are endless - what will you create?
Barry Callebaut owns the unique processing of ruby and is its only supplier. Finest Belgian Chocolate is Callebaut, Ruby cocoa beans are 100% sustainably sourced and are Cocoa Horizons-Certified, which works directly with farmer groups supporting their training and empowering farmers to excel in their craft.
