TORONTO, Canada — This summer at Barry Callebaut, a different kind of ruby is set to become the king of all chocolate, and Torontonians got the first taste. On Tuesday, July 16th, invited guests had the pleasure of taking in brand new, exclusive flavour pairings with customized creations containing Barry Callebaut’s new Ruby RB1 at a launch party that took place at Ricarda’s, one of Toronto’s top Mediterranean eateries.
Made from the ruby cocoa bean, the most uncommon cocoa bean ever found, Ruby RB1 features a strong fruitiness combined with sour notes, all wrapped together in its unique red colour — no additional artificial colours or flavours needed. This chocolate product is perfect for chefs, bakers and other culinary creators looking to satisfy their consumers’ sweet tooth without having to limit themselves to simply picking between light, milk or dark chocolate for their artisan products. Early Ruby opportunities have shown that this one-of-a-kind cocoa pick has made for a quality addition to items like pastries, bonbons, bars and many more.
Special guest chefs at the Ricarda’s Ruby RB1 launch included Daniel Stubbe (Stubbe Chocolates), Stephanie Duong (Roselle & Co.), Steven Tran (Four Seasons), Brendan Platts and Cori Osborne (Kost at Bisha Hotel) and Mark Cheese (Ricarda’s). Ricarda’s own executive chef, Julien Laffargue, was also on-site with featured Ruby-inspired passed appetizers such as his beetroot marinated salmon with ricotta and crostini bread, ruby ravioli, pan seared foie gras with kumquat and sea salt hibiscus, and grilled paprika octopus with duza foam and piquillo salsa.
