Barry Callebaut is highlighting the potential for its recently launched Ruby chocolate ice cream coating in time for National Ice Cream Month this July.
With its berry fruity taste, Ruby opens new options for ice cream manufacturers. Its fresh and tangy flavor delivers a new taste experience with that novel coating crack of texture. It’s suitable for dipping ice cream sticks and cones and layering in ice cream pints.
“Ruby is truly like nothing we’ve ever tasted before,” said Laura Bergan, director of the Barry Callebaut Brand. “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.”
In January, the Magnum ice cream brand launched Magnum Ruby Minis, 130-calorie bars featuring a Ruby coating. The Häagen-Dazs brand also launched Ruby Cacao ice cream bars and Ruby Cacao Crackle Trio Crispy Layers pints, featuring Ruby cacao and pistachio and ice cream ice creams, the same month.
“Ruby ice cream coating is a game-changer for the ice cream market,” said Chef Martin Diez. “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.”