Callebaut Ruby Chocolate
Ruby chocolate, also known as ruby RB1, is the fourth chocolate type after white, milk and dark chocolate.
It is a trade secret how Callebaut make ruby chocolate, with speculation in the industry that unfermented cocoa beans are used which can have a natural red/pink colour.
It tastes quite fruity and is sweet like white chocolate with a creamy texture.
Callebaut Ruby chocolate can be used the same way that white, milk or dark chocolate is used, but it does temper at a lower temperature of between 28.5 - 29.5°C (83.3 – 84.2°F).