Callebaut RBI Couverture Ruby Milk Chocolate
Perfectly pink, and perfectly delicious
The first ruby chocolate ever, the Callebaut Couverture Milk Chocolate is all-natural, and has a great fruitiness and a pleasant sourness.
TASTING NOTES FROM THE CURATOR
The Callebaut RB1 Couverture Ruby Milk Chocolate is the first ruby chocolate, and contains no additional colorants or additional flavoring. Both color and flavor are all-natural. It has a minimum 47.3% cacao composition, of which 2.5% is fat free cocoa. It also has minimum 26.3% milk, and 35.9% fat. It has a medium fluidity, and has strong and balanced flavors.
It has a very intense fruitiness with fresh sour notes, and hints of sweet, milky vanilla.
PREPARATION AND PAIRINGS
Ruby milk chocolate is a very versatile chocolate. It pairs brilliantly with strong flavors like curry, pepper, gingerbread, and wasabi. It also pairs well with fruits like lychee, apricot, coconut, and mango, and herbs like saffron, basil, and rosemary. It’s also great to pair with rosé champagne, fruity beer, gueuze beer, and sake, and with cheeses like Camembert and Roquefort. Try it also paired with coffee, honey, pistachios, almonds, and hazelnuts.
And you can use it for almost anything! Use it for molding and coating chocolates, making mousses, cookies, sauces, frostings, ganache, and ice cream.
THE FINEST BELGIAN CHOCOLATE
Established by Octave Callebaut in 1911 in the small village of Wieze in Belgium, Callebaut quickly established itself a favorite amongst chocolatiers, pastry chefs, and bakers. Octave Callebaut’s chocolate recipes became so iconic, that 811 of his 823 recipes are still produced to this day. They steered their focus early on toward the professional market, making chocolates that would supply and service chocolatiers, bakeries, restaurants, and confectioners everywhere.
It was after the second World War that couverture chocolate became their core business, with a wide range of blocks, bars, and tablets. Their famous callets made their appearance in 1988, and revolutionized baking chocolate.
They remain the finest bean-to-bar Belgian chocolate, with all their cacao beans sourced from the Ivory Coast, Ghana, and Ecuador. They have a dedicated team that perfects each blend of beans, and each batch is tested and molded to perfection. Cacao beans, after all, vary in taste depending on many factors: harvest, seasons, terroir, climate conditions, etc. It is only with the meticulous and constant attention to detail that Callebaut dedicates itself to that they maintain consistently superior in quality over the years.
Store your chocolate callets in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!