Callebaut’s RB2 chocolate is pretty in pink.
THERE’S chocolate and then there’s ruby chocolate.
Thinking outside the box, Callebaut, renowned for its artisan chocolates, has revolutionised the confectionery world with its ruby chocolate.
The Belgian chocolate company is now bringing out RB2, which is based on the original ruby-coloured cocoa.
It comes with intense fruity and tangy, sour notes originating from the cocoa bean.
Pretty on the eyes with its natural pink blush, the ruby is fourth in line after the brand’s dark, milk and white chocolate.
Callebaut also introduced a 100% dairy-free NXT dark chocolate and NXT M_Ik chocolate.
According to Barry Callebaut Malaysia managing director Robert Kotuszewski, the new editions are the latest breakthrough in the chocolate industry.
(From left) Chocolate Academy Ambassador Chef Lawrence Cheong, Lim, Kotuszewski and Asia-Pacific Gourmet and Marketing vice-president Pinio Freitas at the launch of the NXT and RB2 by Callebaut.
The 100% dairy-free, plant-based and vegan NXT range is perfect for those who are lactose-intolerant.
This creation is a nod to the growing vegan community who can now fully enjoy chocolates.
NXT provides almost the same taste experience as conventional milk chocolate, with a creaminess sourced from the chufa plant, which is also known as tiger nut.
It tastes naturally sweet and is an environmentally sustainable option, the company stated.
Kotuszewski said the RB2 and NXT chocolates were a renaissance for Malaysian chocolatiers.
“Malaysia has a growing desire for unique food experiences as well as health and wellness.
“The country also has Gen Z and millenials as half its working population that has their own unique preferences when it comes to their spending behaviour, snacking behaviour and taste preferences.
“We are excited to launch this range of chocolates which caters to these consumer demands,” said Kotuszewski.
Chocolate Academy Singapore head chef Amanda Lim said: “These chocolates will change the pastry world too, as they offer more variety to the chocolate range in terms of colour and dietary requirement.
“The ruby RB2 chocolate is pretty on the eyes.
“Pink is pretty on pastries and the vibrant hue allows the pastries to stand out visually.
“We can also explore using them in creating mousse for desserts,” said Lim.
She pointed out that having NXT produced in a different factory from other chocolate ranges under Callebaut, ensured the NXT would have no traces of dairy.
The Barry Callebaut Group stated that it was committed to making sustainable chocolate the norm to ensure the future supply of cocoa and to improve farmers’ livelihoods.
It also supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate industry.
