Chicago — Barry Callebaut is leveraging its Ruby chocolate in July as part of National Ice Cream Month. The company formally launched the ingredient in May 2019 in the U.S., and recently debuted the product as an ice cream coating. Barry Callebaut notes the ingredient “has perfect workability for dipping ice cream sticks and cones or layering in ice cream pints,” making it the newest addition to the company’s range of ice cream solutions.
Company Chef Martin Diez points out: “Ruby ice cream coating is a game-changer for the ice cream market. The texture of Ruby allows you to taste all of its unique flavors and it pairs well not only with berries and citrus to complement its fruity flavor but also with nuts like pistachios, which create a colorful green and pink composition perfect for a summertime treat.”
Director of the Barry Callebaut Brand, Laura Bergan adds: “Ruby is truly like nothing we’ve ever tasted before. It has a refreshing fruitiness while still maintaining that velvety smoothness that we love so much in other types of chocolate, and it works so well with ice cream. It’s not limited to coating ice cream, either. It works well as a Ruby chocolate swirl in an ice cream pint or gallon as well.”
The company maintains that with its berry fruity taste, Ruby opens taste horizons for ice cream manufacturers, delivering a new taste experience with a novel ice cream coating crack of texture. Ruby takes fruit pairings to a different level as well, according to Barry Callebaut.