Callebaut Ruby Chocolate Callets RB2 is the celebrated "fourth type" of chocolate — a naturally pink couverture with an intense, fresh berry-fruitiness and a smooth, creamy character. No berries are added and no colorants are used: the vibrant rosy hue and tangy taste come entirely from specially selected ruby cocoa beans. RB2 is the standard-fluidity ruby couverture, formulated for chocolatiers, pastry chefs and confectioners who want striking color and a contemporary flavor in moulded bonbons, bars, shells, mousses and showpieces.
Why pastry pros choose Callebaut Ruby RB2
- Naturally pink color and fresh, berry-like tang — no added colors, flavors or fruit
- Standard fluidity (3-drop): ideal for moulding pralines, bars and hollow shapes, and versatile enough for enrobing and ganache
- Easy-melting Callets™ for fast, even tempering and consistent results
- A genuine Callebaut couverture trusted in professional kitchens worldwide
- Sourced through the Cocoa Horizons Program; Kosher Dairy & Halal certified
Perfect for
Moulded bonbons & pralines, chocolate bars and tablets, hollow figures and shells, ruby ganache and truffle centers, mousses and creams, glazes, decorations and eye-catching showpieces. Its naturally pink tone makes it a favorite for weddings, Valentine's and Mother's Day collections, and modern dessert menus.
Product details
- Chocolate type: Ruby
- Minimum cocoa solids: 47.3%
- Minimum milk solids: 24.0%
- Fluidity: Standard (3 drops)
- Format: Callets™ (easy-melt drops), 2.5 kg resealable bag
- Shelf life: 12 months (stored cool, dry and odor-free)
- Certifications: Cocoa Horizons Program, Kosher Dairy (KD), Halal
- Brand: Callebaut | Reference: RB2 (Ruby)
How to temper Callebaut Ruby RB2
Melt the callets to 40–45°C, cool to 26–27°C, then bring back up to a working temperature of 29–30°C. Tempered correctly, RB2 sets with a glossy finish and a clean snap — perfect for shells, bars and dipped confections.
Frequently asked questions
Is ruby chocolate artificially colored? No. The pink color and fruity tang are 100% natural and come from the ruby cocoa bean — there are no added colors or flavors.
What does ruby chocolate taste like? It is neither bitter, milky nor classically sweet. Expect a bright berry tartness balanced by a luscious, creamy smoothness.
What is the difference between RB1 and RB2? Both are Callebaut ruby couvertures. RB1 is lower viscosity (more fluid) and leans toward enrobing and coating, while RB2 has standard fluidity and is especially well suited to moulding shells, bonbons and bars.
How should I store it? Keep sealed in a cool, dry, odor-free place at 12–20°C. Avoid humidity and strong-smelling products.
Warm-weather shipping: Chocolate is heat-sensitive. During warmer months we recommend adding insulated shipping with ice packs at checkout to help protect your order. Melt-free arrival cannot be guaranteed without it. See our Shipping Policy for full details.
