Callebaut Ruby RB2 is the fourth kind of chocolate after dark, milk, and white, a naturally pink Belgian couverture with 32.8% cocoa in a 5.5 pound bag of callets. No berries, no color, and no fruit flavor are added; the rosy hue and fruity taste come from the ruby cocoa bean itself and the way it is processed.

The RB2 recipe amplifies what makes ruby special: a brighter ruby color and a punchier, berry like tang with a refreshing acidity that finishes clean. It handles like a classic medium fluidity couverture, so it molds bonbon shells with a glossy blush finish, enrobes bars and truffles in a thin pink coat, and sets up smoothly in ganache, mousse, and glazes. Used pure, it is a conversation piece on its own; paired with citrus or red fruit, the natural tang doubles down. A few callets folded into cookie or cupcake batter leave pink flecks that stay vivid after baking.

Callebaut Gold Caramel Chocolate Callets (30.4%) is Callebaut's other specialty callet, amber colored with toffee and salted caramel notes, and Velvet White Chocolate Callets (32%) is the less sweet white for work that calls for a neutral, creamy base.