Callebaut’s ruby chocolate couverture is a fruity and slightly sour variety to use in your patisserie work. Loved by pastry chefs across the world, couverture drops can be heated quickly, easily and consistently, giving you fantastic results, every time.
This pre-tempered 47.3% ruby couverture is a blend of three different beans from the Ivory Coast, Ghana and Ecuador. A fat content of 35.9% promises a glossy finish and clean ‘snap’. Despite its vivid colour, ruby chocolate has no added colours, instead it’s born from the ruby cocoa bean and boasts an intense fruitiness with sweet-sour finish. This pink chocolate pairs well with heady, richer flavours including green tea, pepper and coffee.
Use this all-purpose chocolate to make ganaches, truffles, mousses, soft-serve ice cream or homemade Easter eggs.
Take care when melting the chocolate - if heated above 30 degrees Celcius it may need to be tempered again to set perfectly. To avoid this simply melt the white couverture chocolate slowly over a bain-marie stirring regularly until melted. Learn more about the right way to melt chocolate here.
Ingredients: sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier: soya lecithin, acid: citric acid, natural vanilla flavouring. Cocoa Horizons Foundation. Cocoa ingredients. With cocoa beans grown in West Africa and Latin America.
Allergy advice: for allergens, please see ingredients listed in bold.
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