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.

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Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528