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       CALLEBAUT LAUNCHES RUBY RB1 CHOCOLATE

Recently in Sydney, Callebaut revealed ruby RB1 chocolate – the fourth type of chocolate, and first new variety to be discovered in 80 years. Adding a new option to the well-known milk, dark, and white chocolate categories, ruby RB1 turns everything we know about chocolate on its head.

The new chocolate’s sparkling ruby colour occurs naturally from the ruby cocoa bean, and surprises with intense fruitiness and fresh, sour notes. Offering a completely new chocolate taste, the fruitiness and sourness makes it perfect for pairing with Rose Champagne, and even beer or savoury ingredients – so expect to see a lot of amazing creations from chocolate and pastry professionals once ruby RB1 is available in September at Fine Food Australia.

Ruby Cherry
Ruby Cherry

The first ruby chocolate dedicated to chocolatiers and pastry chefs, ruby RB1 will be made available in Australia from September. Prior to this, Callebaut’s Chocolate Heroes will be offering ruby RB1 treats for sale at their stores from August, giving die-hard fans the very first chance to taste ruby in Australia before its official September launch.

Global Callebaut Ambassador and Australia’s Queen of Chocolate, Kirsten Tibballs says of the new chocolate, “ruby RB1 is one of the most exciting things to happen to the chocolate industry in decades. It opens up a whole new world of ideas and makes you rethink everything you thought you knew about chocolate.”   

Ruby chocolate was discovered more than a decade ago when researchers found out that ruby chocolate was linked to precursors in a specific type of bean: the “ruby” cocoa bean. Identifying the ruby cocoa beans, which hold plenty of these precursors, and finding the best way to process the beans during chocolate-making has taken many years of research. Callebaut’s ruby RB1 owes its colour and specific taste solely to the expert selection and meticulous processing of the ruby beans – no fruit flavouring or colourants are added to the chocolate. In addition, Callebaut sources sustainably grown cocoa beans and supports farmers in cocoa farming communities.

Latje
Latje

Find Ruby desserts at the following Chocolate Hero locations in August:

Textbook Boulangerie Patisserie: 274 Botany Rd, Alexandria NSW 2015

Purchese Sweet Studio: 647 Chapel Street, South Yarra VIC 3141

Josophan’s Fine Chocolates: 132 Leura Mall, Leura NSW 2780

F.Mayer Imports is the Australian importer of Callebaut chocolate. Callebaut chocolate is relied on every day by chefs and chocolatiers around the country and the world to craft truly delicious creations.

For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery. Grandson Octaaf Callebaut produced his first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers soon after. Callebaut® began exporting its finest Belgian chocolates in 1950 and is part of the Barry Callebaut group, the world’s leading manufacturer of high-quality chocolate and cacao.

**Information and Images Courtesy of Callebaut/Supplied Evil Twin PR

Manon
Manon

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

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