Ruby kiss pound cake

​Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.


Ingredients Preparation
  • 210g
    82% butter
  • 38g
    liquid butter PF17
  • 191g
    icing butter
  • 256g
    almond powder 100%
  • 23g
    vanilla paste
  • 92g
    egg yolks
  • 54g

Mix together.

  • 122g
    flour T45

Add to moulds.

Bake at 160°C for 40 mins.

Ruby chocolate glaze

Ingredients Preparation
  • 90g
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)


  • 7g
    grape seed oil
  • 2g
    liquid butter PF28

Add and mix well.

  • 1g
    XS raspberry pieces
  • 1g
    raspberry flakes

Mix in gently.

Put in bowl, film and keep in fridge.
Heat to 35°C before use.
Cool down and glaze. Leave to set. 


Ingredients Preparation

Tip: Add butter or oil to your ruby chocolate glaze to help preserve the natural colour longer.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

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

+1 610 872 4528