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Chocolate Type

Min. % Dry cocoa solids

31 % to 40 %

Min. % Dry milk solids

22 % to 27 %

Fluidity

Fineness

Cocoa intensity

Certification

Segments

marques

5 products
Ruby Chocolate (low 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.

  • gamme
  • Fluidity
    3
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    22.5%
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.

  • gamme
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Ruby Ice Cream Chocolate

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.

  • gamme
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    38%
Ruby Chocolate Max (low viscosity)

Ruby, an even more intense sensorial delight, with a higher tension of fresh berry fruitiness and darker color.

  • gamme
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    22%
Ruby Chocolate sunflower lecithin (low 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.

  • gamme
  • Fluidity
    3
  • Min. % Dry milk solids
    22.5%

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