► I love chocolate► I love Callebaut► I love ►I love … NEW
► Ich liebe schokolade ► Ich Liebe Callebaut ► Ich liebe Callets ► Ich liebe … NEU
► J’aime le chocolat ► J’aime Callebaut ► J’aime les Callets ► J’aime … Nouveau
► Amo el chocolate ► Me gusta Callebaut ► Me encantan los Callets ► Me gusta … nuevo
► Amo il cioccolato ► Mi piace Callebaut ► Amo i Callets ► Mi piace… Nuovo
►►►► I love | I liebe | J’aime | Amo | Me gusta
Head of Belgium Chocolate Academy chef Ryan Stevenson demonstrates how to temper the Belgian ruby chocolate RB1.
For more ruby RB1, go to
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FAQ: When will ruby RB1 be available in your region?
We are currently looking how to phase the market introductions of ruby RB1. As from March 2nd, ruby RB1 can be discovered at Callebaut Chocolate ambassadors, in limited quantities. Ruby RB1 will become more widely available in April at Belgian artisan chocolatiers. Due to limited availability, the roll out throughout Belgium and the rest of the world will be gradual.
Hype!
Question. I often want to temper chocolate in microwave, but it’s very difficult to completely melt all small particles (it’s at 32 degrees). Is the handmixer always a good option (as shown in this video) ? That would work perfect for my, I suppose, but from what I can search on google, nobody has ever done it so far.
Hi Jacek. No problem to use the handmixer to temper with the microwave. One thing to be careful of is that the handmixer will heat up the chocolat while mixing due to the friction so just take more care to have a little more pieces of chocolate than normal to compensate for the extra warmth. Good luck!
I have heard about this product for over a year and as a consumer have not been able to work with it. When will it be available for sale in the United States?
Hi Peter, thank you for your interest! Callebaut RB1 ruby chocolate is expected to be available to professional chefs in the US in early 2019. Stay tuned 🙂
It’s available in the USA on Amazon checking 31 October 2018
that thermometer must be extremely accurate
Ayden Gage can I ask why you are telling us here? Comes across a bit dodgy ?
With the microwave method you mentioned adding cocoa butter in the shape of callets but it looked like you just added more ruby chocolate. I got a bit confused. How much cocoa butter callets do you add? Thanks
Hi there! You’re right, the ruby chocolate contains the necesarry cocoa butter. It’s by adding ruby chocolate that we bring in the sufficient amount of cocoa butter. Hope this helps. For furth advises around tempering, we’re just one click away: https://www.callebaut.com/en-OC/chocolate-video/technique/tempering or just reach out to us via our social channels! Best regards!
Chante, add 20% of tempered callettes in the form of more Ruby chocolate, cool to 35 degrees and add 5% of the total mass. The first addition is really to cool, the second to crystallize.
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Can you temper this without needing to seed by keeping the temperature below 34 whilst microwaving like you can with milk chocolate?
Hi there Nicola. Thank you for your question. Yes, for sure you can temper with this method – but we recommend keeping the final temperature at (or around) 29°C. Hope this helps!
For more advise on tempering and other techiques you can always visit: https://www.callebaut.com/en-OC/chocolate-video/technique/tempering Best regards!
yes , you can!
What is the ratio for ruby chocolate ganache?
Hello Julia! Good quesiton. We have a recipe for you right here: https://www.callebaut.com/en-OC/recipes/2344 Hope that helps 🙂 Best regards!
@Callebaut Chocolate I also have the same question. Is there any way you can just give a heavy cream to ruby chocolate recipe? Like a 3:1 ratio or 1:1 etc.
I have bought a bag of Ruby Chocolates RB1 47.3%, both color and taste is excellent but I found out that the are lots of bubble cones up when I tempering the chocolate (more than black or white chocolate) is there any suggestion to reduce these bubbles ? Thanks
Hi Simon! Thanks for reaching out to us! It depends on the time the chocolate has spent in the tempering machine – it’s known that there is a risk that milk -which is in the chocolate- absorbs the enviromental moisture and so the chocolate becomes more thick. The longer the chocolate stays melted in a machine, the more such an effect you risk to have. The way to combat the problem is to add a small amount of cocoa butter to make the chocolate a little more fluid agian – and which thus results in less air bubbles. Hope this helps. More techniques and advices are to be found here – feel free to have a look: https://www.callebaut.com/en-OC/chocolate-video/technique/tempering
Yo people that know how to cook, how do I turn this into a hot chocolate
Hi!! Good question. Callebaut ruby RB1 also deliciously works in a drink. Here’s a recipe to get you started: https://www.callebaut.com/en-OC/recipes/2332 Hope you like it 😉
For any more questions, please do not hesitate to reach out to us! Best regards!
Hi, I made some bonbons and some bars using polycarbonate molds, the same exact batch, the bonbons, when unmolded had white spots on the tops, the bars had no white spots whatsoever. What would cause the white spots? I used the microwave method with the temp at 43c , seeded and brought down to 29c.
Maybe filling? It’s has too much butter or fats. So chocolate bloomed. Also if bonbons wasn’t stored properly in good temperature
Awesome, thanks.
Amazing video 💪.
how can I make a ruby chocolate sauce/ syrup out of this?
this is the next gen chocolate i am chewing on a ruby chocolate and its delicious
even more so then white black or milk
I love it! my favorite type now…milk is great, but the flavour profile, the little bit of tangy flavour, is heavenly!
I remember finding out about Ruby Chocolate a few years ago, i think when it was first breaking through into a trend. It was in a ‘San Churro’s’ in a nearby city area. Ordered a Churro for two with a Ruby Chocolate dip, and it has been my favourite ever since! I get there is such thing as ‘Strawberry white chocolate’, but i swear Ruby Chocolate is addicting somehow. Eating some Ruby Pastilles in a tiny bowl right now!
@Tenshi Artii strawberry white chocolate is not even remotely similar to ruby! it actually cant legally be called ruby chocolate if it has any added natural.or artificial flavors. the color/flavor comes exclusively from a special species of cocoa bean!
@Lillie George Really? Wow, that’s interesting! I already knew Ruby chocolate’s flavour is natural, but i didn’t know about the last part. Thanks! Although, i was talking about ‘flavour-wise’. Like Other berry flavoured chocolates. But i would honestly pick Ruby over Strawberry chocolate any day!
@Tenshi Artii it does have a certain tanginess to it that is reminiscent of berries, so crazy that its just some crazy cocoa bean!
Hi there
I just got a bag of this gorgeous chocolate.As you said the temperature curve is from 43-45 degree then 26 degree and ready to use at 28.5-29 degree.But the video didn’t show the 26 degree process,doesn’t it need to drop to 26 first and bring it up to 28.5,29 degree?
Looking forward to the reply.Thanks.
when he did the first method, the table top one, he started with chocolate around 42 degrees, then poured 2/3 to the marble and cooled that down (this is getting it down to the 26 degrees) and then it can be re-added to the other 1/3, which should stay in the pot or warmer, to bring the temperature back up to 29
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Can the ruby rb1 callets be used to dip strawberries and other treats ?!
Please let me know