Discover the exquisite taste and vibrant color of our Ruby Chocolate Cream 250 g, a unique creamy filling that captures the essence of the iconic Ruby chocolate. With its intense fruity flavor and fresh, tangy notes, this cream is a delightful addition to any dessert.
Premium Quality Ruby Chocolate
The Callebaut Crema RB1 contains 10.5% of the finest Ruby chocolate, ready to fill your pastries immediately after baking. This cream is the creamy version of the most popular Callebaut chocolates, offering an exceptional taste rich in chocolate.
Versatile and Easy to Use
Apply the filling to any pastry, tart, or croissant right after preparation, or mix it into your own fillings to enhance their aroma. The cream remains creamy at room temperature, ensuring easy application and filling time and again.
Natural Ingredients for a Rich Flavor
Our Ruby Chocolate Cream is made only with natural ingredients, ensuring a rich chocolate flavor without artificial additives, colors, or flavors. It is crafted from sunflower oil and olive oil, providing a creamy texture that stays consistent in your final products.
Ready to Enchant Your Creations
Ready for immediate use, this cream is designed to enchant your desserts. Simply fill your piping bag with the cream and add a unique taste to your sweets. The cream can also be mixed with different ingredients, such as waffle flakes, crushed cookies, or chocolate shavings, maintaining their crispiness thanks to its unique composition.
Enhance Your Homemade Pastries
Use the cream to flavor your homemade pastry creams, contributing to a rich, creamy texture with the famous chocolate taste. Made from pure and quality materials, Callebaut creams are a testament to excellence in confectionery.
Made from sunflower oil and olive oil
No artificial additives, colors, or flavors
Rich in chocolate
Instructions for use: Store in a dry room. Ideally at temperatures of 15 - 20 °C.
Do not store in the refrigerator or freezer.
Always use clean and dry spoons or spatulas for removal.
We recommend not heating the cream. If the oil separates during storage, you can restore the original texture by mixing well.
Low temperatures can cause fat to crystallize, so lumps could form.
In this case, a slight heating with simultaneous stirring can restore the desired texture.
