Description
What is the wholesale price of Callebaut Ruby?
Ruby RB1 is sold on a quote basis; special prices are offered for corporate purchases based on quantity. Please request a quote for the current price. Next-day delivery is available to hotels, restaurants, cafes, and bakeries throughout Istanbul.
What is ruby chocolate, and where does its color come from?
Ruby is the fourth type of chocolate, following dark, milk, and white. Its pink color and fruity tartness do not come from coloring or fruit flavorings —according to Callebaut’s own statement, the product “is made from ruby cocoa beans” and contains no added colorants or fruit flavorings. According to the manufacturer’s description, its flavor profile features notes of dried strawberries, cranberries, and yogurt.
Manufacturer’s specifications: min. 47.3% dry cocoa, min. 26.3% milk solids, 35.9% fat, medium viscosity. Don’t be misled by the high cocoa content—ruby chocolate is noticeably sweeter and more acidic than dark chocolate.
How do you use Ruby in the menu?
Ruby’s commercial value lies in its visual appeal: its natural pink color sets it apart in store displays and on social media in a way that dyed white chocolate simply cannot. It is used as a coating for bonbons, as a decoration on strawberry and raspberry desserts, as a topping for cheesecake, in ruby lattes, and as an ice cream topping.
Due to its acidic nature, it tends to curdle when in prolonged contact with hot milk; when using it in beverages, keep the milk temperature low and first dissolve the chocolate in a small amount of milk. When using additional acid (such as lemon or strawberry puree) in fruit-based recipes, take Ruby’s own acidity into account.
What is each recipe in the Callebaut line used for?
In Callebaut’s professional line, the recipe number is not a marketing code— it is the recipe itself. All of the figures below are the minimum values published by the manufacturer on its own product pages.
| Recipe | Type | Cocoa powder | Milk solids | Oil | Fluidity |
|---|---|---|---|---|---|
| 811 | Bitter | at least 54.5% | — | %36,6 | 3/5 (average) |
| 823 | Milky | at least 33.6% | at least 20.8% | %36,2 | 3/5 (average) |
| W2 | White | at least 28% | at least 22% | %35,8 | 3/5 (average) |
| RB1 | Ruby | at least 47.3% | 26.3% | %35,9 | middle |
All four fall into the medium-flow category; in other words, they are multipurpose formulations that can be used for coating, molding, decoration, and flavoring. Formulations with higher flow are intended for thin coatings, while those with lower flow are intended for filled molding applications.
Who is the 2.5 kg package suitable for?
2.5 kg is intended for bakeries and cafes that use Ruby as a regular menu item —businesses that coat candies with it a few times a week or offer a permanent Ruby dessert. For seasonal trials or a single display item, the 400 g package is more appropriate.
Ruby is more sensitive than other types in terms of color stability: light and heat cause the pink hue to fade over time. That’s why buying more packaging than you need is particularly risky in this case. For a comparison of dark and milk chocolate, see pages 811 and 823.
Tempering: Callebaut’s Own Method
Callebaut describes the tempering method for chocolate chips (callets): melt the chocolate at 45 °C, then add 5% of the chocolate chips at room temperature (15–20 °C) and stir. The working temperature is ±31 °C for dark chocolate and ±29 °C for milk and white chocolate.
The advantage of this method is that it skips the intermediate cooling step—you reach the working temperature directly without preheating on the marble. The manufacturer provides detailed crystallization curves on the packaging; since there may be variations from batch to batch , follow the instructions on the packaging.
Because Ruby contains milk, it must be tempered according to the white and milk chocolate guidelines: working temperature ±29 °C.
Storage and Usage Notes
Couverture chocolate should be stored in a cool, dry, and odor-free environment. Chocolate absorbs odors from its surroundings; it should not be stored on the same shelf as spices, detergents, or strongly scented products. Temperature fluctuations can cause a white bloom of fat or sugar to form on the surface—this is not a sign of spoilage, but it diminishes the chocolate’s shine and cracking sound, rendering it unsuitable for decorative purposes.
Shelf life and recommended storage temperature vary depending on the product and packaging; follow the values stated by the manufacturer on the packaging. Keep the opening of the opened box closed; exposure to moisture can cause the granules to clump.
Wholesale Orders and Delivery
Santral Gıda has been making deliveries to Istanbul’s 39 districts six days a week using its own vehicles since 1995. We provide corporate supplies to hotels, restaurants, cafes, pastry shops, and bakeries; we do not sell to the general public. Your order is prepared based on a quote, and custom pricing is applied depending on the quantity.
To view our entire selection of chocolate and couverture products at once, visit our Bakery & Pastry category or the Callebaut brand page. Contact us for a quote.
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