Ruby couverture, often referred to as pink chocolate, is produced from ruby cacao beans. It is an extraordinary ingredient used by professional chefs to prepare top-quality chocolate products and excellent pastry.
To make our ruby couverture, we carefully select only the finest ruby cocoa beans and craft them meticulously. It can have various uses in your kitchen, cafe, confectionery, or restaurant - you can prepare a mousse, chocolate dip, ice cream, ganache, and other gourmet pastry art and design ideas.
The ruby cocoa beans we use come from trusted, ethically traded sources and are grown in a rainforest because we care about every single detail about them.
We offer our ruby couverture in a very convenient form of chocolate chips. In this way, you can quickly select the exact necessary amount of chocolate you need to use and melt them with no difficulties. They have ideally balanced viscosity and are easy to temper. What’s more, we always take care of the right cocoa content to achieve superb flavor, and here it is typically 33% cacao. We are sure our ruby couverture will significantly improve your chocolate-making and baking!
Summary on ruby couverture produced by Santa Barbara Chocolate:
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Made from the best ruby cocoa beans
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Easy to temper with a perfect viscosity
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Easy to melt chips
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Ethically traded - rainforest grown
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Typical cocoa content 33% cacao
Ruby Couverture Professional Grade
~1,000 chips per pound
| Ingredients | |||
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Sugar, cocoa butter, nonfat dry milk, whole milk powder, unsweetened chocolate, soy lecithin, citric acid, natural vanilla flavor. |
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| Allergen Information | |||
| Contains: milk. | |||
| Physical Limits | Method | ||
| Particle size | ≤ 8% of the dairy free substance is > 30 micron | IOCCC38(1990) | |
| Chemical Limits | Method | ||
| Moisture | ≤ 1.50% | IOCCC1(1952) | |
| Total fat content | 34.4 - 37.4% | IOCCC14(1972) | |
| Microbiological Limits | Method | ||
| Total plate count (CC) | ≤ 5,000/g | ISO4833 | |
| Yeasts | ≤ 50/g | ISO7954 | |
| Molds | ≤ 50/g | ISO7954 | |
| Enterobacteriaceae | ≤ 10/g | ISO21528-2 | |
| Coliforms | ≤ 10/g | ISO4832 | |
| E. coli | Absent/g | ISO16649-2 | |
| Salmonella | Absent/25 g | ISO6579 | |
| Recommended Storing Conditions | |||
| 54 - 68°F; relative humidity ≤ 70%, in odor free atmosphere. | |||
| Shelf Life | |||
| Best used within 12 months. | |||
| Nutritional Information on Average for 3.53 oz (100 g) | |||
| Calories | 548 kcal | Calories from fat | 317 kcal |
| Calories | 2,295 kJ | ||
| Total protein | 18.6 g | Milk protein | 8.8 g |
| Protein (DV) | 18.6% | ||
| Total carbohydrates | 51.6 g | Sugars (mono + disaccharides) | 48.0 g |
| Total carbohydrates (DV) | 17.2% | Polyols | 0.0 g |
| Polydextrose | 0.00 g | ||
| Starch | 0.3 g | ||
| Total fat | 35.9 g | Saturated fatty acid | 21.5 g |
| Total fat (DV) | 55.3% | Saturated fatty acid (DV) | 107.7% |
| Mono unsaturated fatty acid | 11.5 g | ||
| Poly unsaturated fatty acid | 1.2 g | ||
| Trans fatty acid (TFA) total | 0.2 g | ||
| Cholesterol | 12.8 mg | ||
| Cholesterol (DV) | 4.3% | ||
| Organic acids | 1.26 g | Dietary fiber | 0.9 g |
| Dietary fiber (DV) | 3.6% | ||
| Total alkaloids | 0.07 g | Alcohol | 0.00 g |
| Poly hydroxyphenols | 0.34 g | Vitamin A - Retinol | 14.616 µg |
| Vitamin A (DV) | 1.0% | ||
| Vitamin A (IU) | 49 | ||
| Provitamin A - Beta-Caotene | 5.904 µg | ||
| Vitamin B1 - Thiamin | 0.104 mg | Vitamin B2 - Riboflavin | 0.622 mg |
| Vitamin B1 (DV) | 6.9% | Vitamin B2 (DV) | 36.6% |
| Vitamin B3/PP - Niacin/Nicotin | 0.088 mg | Vitamin B5 - Pantoic Acid | 1.023 mg |
| Vitamin B3 (DV) | 0.4% | Vitamin B5 (DV) | 10.2% |
| Vitamin B6 - Pyridoxin | 0.088 mg | Vitamin B12 - Cyano-Cobalamine | 0.613 µg |
| Vitamin B6 (DV) | 4.4% | Vitamin B12 (DV) | 10.2% |
| Vitamin D - Calciferol | 1.446 µg | Vitamin E - Alpha-Tocopherol | 2.609 mg |
| Vitamin D (DV) | 14.5% | Vitamin E (DV) | 8.7% |
| Vitamin D (IU) | 58 | Vitamin E (IU) | 4 |
| Vitamin H - Biotin | 0.002 mg | Vitamin M - Folic Acid | 11.912 µg |
| Vitamin H (DV) | 0.7% | Vitamin M (DV) | 3.0% |
| Sodium | 105.1 mg | Vitamin C - L-Asorbic Acid | 0.556 mg |
| Sodium (DV) | 4.4% | Vitamin C (DV) | 0.9% |
| Phosphorus | 3239.7 mg | Calcium | 260.4 mg |
| Phosphorus (DV) | 30.0% | Calcium (DV) | 26.0% |
| Iron | 1.51 mg | Magnesium | 37.6 mg |
| Iron (DV) | 8.4% | Magnesium (DV) | 9.4% |
| Zinc | 1.14 mg | Iodine | 7.47 µg |
| Zinc (DV) | 7.6% | Iodine (DV) | 5.0% |
| Chloride | 229.18 mg | Potassium | 419.6 mg |
| Ash content | 2.15 g | Potassium (DV) | 12.0% |
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*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties. |
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