Ruby RB1 is sold on a quote basis; special prices are offered for corporate purchases based on quantity. Please request a quote<\/a> for the current price. Next-day delivery is available to hotels, restaurants, cafes, and bakeries throughout Istanbul. <\/p>\n Ruby is the fourth type of chocolate, following dark, milk, and white.<\/strong> Its pink color and fruity tartness do not come from coloring or fruit flavorings<\/strong> \u2014according to Callebaut\u2019s own statement, the product \u201cis made from ruby cocoa beans\u201d and contains no added colorants or fruit flavorings. According to the manufacturer\u2019s description, its flavor profile features notes of dried strawberries, cranberries, and yogurt. <\/p>\n Manufacturer’s specifications: min. 47.3% dry cocoa,<\/strong> min. 26.3% milk solids<\/strong>, 35.9% fat<\/strong>, medium viscosity. Don’t be misled by the high cocoa content\u2014ruby chocolate is noticeably sweeter and more acidic than dark chocolate. <\/p>\n Ruby\u2019s commercial value lies in its visual appeal<\/strong>: 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. <\/p>\n 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\u2019s own acidity into account. <\/p>\n In Callebaut\u2019s professional line, the recipe number is not a marketing code\u2014 it is the recipe itself<\/strong>. All of the figures below are the minimum values published by the manufacturer on its own product pages. <\/p>\nWhat is ruby chocolate, and where does its color come from?<\/h2>\n
How do you use Ruby in the menu?<\/h2>\n
What is each recipe in the Callebaut line used for?<\/h2>\n