Celebrate a New Taste this
National Ice Cream Month

Chicago, IL, July 16, 2020

July is National Ice Cream Month and as the temperature continues to climb, people are looking for new ways to enjoy this delicious frozen treat. One way to do so is by adding Ruby chocolate, the fourth type of chocolate.

Formally launched in May 2019 in the United States, Ruby is the biggest innovation in chocolate in 80 years, since the creation of white chocolate. Recently, Barry Callebaut launched Ruby chocolate ice cream coating; it has perfect workability for dipping ice cream sticks and cones or layering in ice cream pints.  Ruby is the newest addition to Barry Callebaut’s wide range of ice cream solutions.

With its berry fruity taste, Ruby opens new taste horizons for ice cream manufacturers.

Its fresh and tangy flavor delivers a new taste experience that consumers love, with that novel ice cream coating crack of texture. Ruby takes fruit pairings to a different level as well, giving consumers a new tasting experience with ice cream. Learn more about ruby pairings, and watch Chef Martin Diez creating with Ruby Ice Cream Coating in our BC Studio.

 

Director of the Barry Callebaut Brand, Laura Bergan says, “Ruby is truly like nothing we’ve ever tasted before. It has a refreshing fruitiness while still maintaining that velvety smoothness that we love so much in other types of chocolate, and it works so well with ice cream. It’s not limited to coating ice cream, either. It works well as a Ruby chocolate swirl in an ice cream pint or gallon as well.” 

Chef Martin Diez adds, “Ruby ice cream coating is a game-changer for the ice cream market. The texture of Ruby allows you to taste all of its unique flavors and it pairs well not only with berries and citrus to complement its fruity flavor, but also with nuts like pistachios, which create a colorful green and pink composition perfect for a summertime treat.”  


Try Ruby ice cream bars now!  Find Magnum Ruby Mini Ice Cream Bars Find Ruby ice cream bars by Magnum and the Ruby Cacao Collection by Häagen-Dazs® at your local grocer.

Ruby is truly like nothing we’ve ever tasted before. It has a refreshing fruitiness while still maintaining that velvety smoothness that we love so much in other types of chocolate, and it works so well with ice cream. It’s not limited to coating ice cream, either. It works well as a Ruby chocolate swirl in an ice cream pint or gallon as well.
Laura Bergan, Director of Barry Callebaut Brand

Related Products

  • Ruby Chocolate Ice Cream Coating

    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.

    HOW CAN RUBY ICE CREAM COATING BE USED?
    It can be used to enrobe or dip ice cream cones or bars

    HOW DOES IT WORK IN MANUFACTURING?
    It works similar to a white ice cream coating in manufacturing. No additional support is required.

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

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
United States

+1 610 872 4528