Callebaut UK & Ireland launches new Ruby variety of chocolate to the UK

Callebaut UK & Ireland have launched a new variety of ‘ruby' chocolate, the Ruby RB1 chocolate to the UK.

 

The chocolate is obtained from natural ruby cacao beans, producing a fruity chocolate with fresh sour notes.

 

Dedicated to artisan bakers and chocolatiers in the UK & Ireland, the pre-launch last week gave guests a first taste of the much-anticipated product.

 

The process for collecting the valuable and highly sought-after beans is meticulous and a closely guarded secret, and the resulting ruby colour and fruity taste is purely natural with no flavouring or colourants added.

 

Robert Harrison, sales director for Callebaut in the UK and Nordics and Mathieu Brunfaut, global group brand leader for Barry Callebaut introduced guests to the new fourth variety of chocolate (after dark, milk and white) accompanied by chocolatier Kirsten Tibballs demonstrating the versatility of the product.

 

Tibballs, ‘the Queen of Chocolate', from Savour Chocolate and Patisserie School in Melbourne, Australia captured the audience's imaginations with three recipes including leopard spot moulded chocolates, ruby chocolate bars and her own multi-coloured dipped lollipop chocolates.

 

"We are proud to offer this fourth category of chocolate under the Callebaut brand and our finest belgian chocolate range", said Harrison. "The RB1 recipe has been crafted by the Callebaut chocolate makers in collaboration with Belgian chocolatiers, to encourage creative freedom with its remarkable colour and taste. It is low in sweetness, maximising the fresh fruity character and sour notes."

 

Master chocolatier and Belgian chocolate champion, Marijn Coertjens added: "Without exaggerating: ruby is the most exciting thing to happen in the chocolate industry in decades. With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas."

 

Chocolatier and recent winner of the global medal of the International Chocolate Awards, David Maenhout commented: “It’s amazing how ruby pairs with ingredients such as Rosé Champagne, beers or even savoury ingredients. Ruby offers a completely new chocolate taste and colour and sensorial experience, with an intense fruitiness and fresh, sour notes.”

 

Master chocolatier and Belgian chocolate champion, Marijn Coertjens, added: “Without exaggerating: ruby is the most exciting thing to happen in the chocolate industry in decades. With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”

 

 

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