Cambie Belgian Ruby Chocolate Couverture 33% | 1 lb of Belgian RB1 Ruby Callets | Crafted from the Ruby Cacao Bean | For Pastry Chefs, Chocolatiers and Home Bakers | Packaged Fresh in a Resealable Pouch (1 lb)

This was some of the best chocolate I’ve ever had! I used it for fondue with pound cake, strawberries, pretzels, etc and the pound cake with the chocolate was so good!! I am sad it’s been out of stock

I love this bar. I have my grand son and my friends eating it. Tastes wonderful.

I saw them raving about this ruby chocolates. It does make for a pretty plate but it has very little taste of it's own. I found it difficult to temper as well, not that I'm the greatest. It wasn't a great deal more expensive then regular chocolate so I may still use some again later. Ruby is not really it's color. It is more of a pinkish/mauve.

I’ve been hearing about a new type of chocolate - ruby - for some time now. Ruby chocolate comes from a different cacao species and tastes quite different than regular chocolate. Not only does it have a unique pinkish color, but it’s both very sweet and somewhat sour simultaneously. It reminded me more of baked dessert goods containing sour cream than traditional chocolate. I enjoyed the unusual flavor, but my husband hated it. No problem - that left more for me!This candy would make a nice novelty item or as a pastry topping. I didn’t try making cookies out of it, but I expect it would well for that purpose.

I haven't written any reviews in quite some time but this one deserved the 5-star review. I have been playing with chocolates a lot lately, from simple forms to modeling, and trying to find one that tastes good and that I can work with. BAM! This Ruby chocolate is the freakin bomb! Price, taste, workability, melting properties, tempering. I ordered all of the other types from these guys. What a find.

I ordered this Ruby Chocolate with the idea of making a souffle, and not having had experience with this type of chocolate, I followed a recipe for a traditional chocolate souffle. I should have been looking at a white chocolate recipe, as that is what this consistency is. If you seek to bake with these chips, the flavor is lovely, a bit sweet, and approximately 38% cocoa content. My fallen souffle cost in the range of $30 to bake; an expensive experiment for simply following the wrong type of recipe. I would like to see the makers/sellers provide this type of information when you purchase the product.

For all the hype on this "new" chocolate, I'm very underwhelmed. While silky on the palate, the addition of citric acid to boost the fruity character of the underfermented purplish beans is overkill. The tang-forward flavor profile is off putting in my opinion. I wouldn't want to eat a chocolate bar made of this product. As a thin coating on a floral cream bon bon, okay. It has limited applications. Also, the mauvy pink is not especially attractive. As an accent, perhaps. Now that fat-soluble chocolate colorings are widely available, I would prefer a good white chocolate over this product. In my opinion it does not live up to its reputation. Let me add, however, that for what it is, Callebaut does a consistent and excellent job producing this chocolate. It does have good melting qualities and the costing thickness is where I would expect for a quality couverture. As a novelty product, it works. As the new best thing on the block, it falls short.

Amazingly delicious. The only caveat is that it contains soy lecithin, so it took awhile for the chips to melt and re-hardened very fast! Gotta work quickly