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  • Hi, I'm Ryan Stevenson, head chef for the Callebaut Chocolate Academy here in Belgium.

  • I've got exciting news for you.

  • Here, this is a brand-new chocolate Callebaut Ruby RB1.

  • After dark, milk, and white chocolate, ruby is the fourth chocolate with a remarkable color and taste.

  • We owe its color and taste to the discovery of the ruby cocoa bean - this is a true gift from nature.

  • It's not linked to origin or terroir, the unique flavors come from precursors that, when process well, yield a unique fruity taste and color of this ruby chocolate.

  • Ruby RB1 is Callebaut's first ruby chocolate for artisans and chefs.

  • Now the taste, it's really intense fruitiness with fresh sour notes, and I think it's got a color that's going to pop out in your counter and in every dish, and with its fluidity of three drops you can literally do a whole range of applications with this chocolate.

  • I recommend to use it as pure as possible.

  • So think tablets, enrobed, molded, and even panning products.

  • But there's even more: Ruby pairs extremely well with both classical and unexpected ingredients.

  • For instance, classical ingredients: Almonds, strawberries, raspberries...

  • But then even more: rosé champagne, beers, caviar, goat cheese... a whole range is possible.

  • Ruby RB1 is a chocolate that satisfies an unmet need.

  • It appeals to a younger generation.

  • They're looking for a hedonistic experience.

  • So it's a great chocolate to create a whole new audience that can bring young consumers and foodies to your shop.

  • In short, Callebaut Ruby RB1 is like a spark igniting a whole new dose of creativity.

  • Please check out www dot callebaut dot com for inspiration and videos on all its possibilities.

  • Enjoy ruby RB1.

Hi, I'm Ryan Stevenson, head chef for the Callebaut Chocolate Academy here in Belgium.

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B2 AU ruby chocolate taste classical caviar range

How to work with ruby RB1 - the different applications

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    luna.chou posted on 2020/02/18
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