VO LU M E T WO

I C E C R E A M & B E V E R AG E S

RUBY
ENCYCLOPEDIA
EXPLORE RUBY LIKE NEVER BEFORE
VO LU M E T WO
I C E C R E A M & B E V E R AG E S

RUBY
ENCYCLOPEDIA
EXPLORE RUBY LIKE NEVER BEFORE
 TABLE OF CONTENT
PREFACE .................................................................................... 04 PART 1 ................................................................................................ 06 PART 2 ................................................................................................. 17 PART 3 ............................................................................................... 48

MANIFESTO

ALL ABOUT RUBY

ICE CREAM

DRINKS
06 What is Ruby? 16 CH. 1: Ice Cream Basics: definitions, rules 50 CH. 1: Drinks
and guidelines, advices 51 Introduction
07 Where do the Ruby taste and 17 Definitions and essential components
color come from?
18 Rules and guidelines when making 52 CH. 2: Base Recipes
07 Where are the Ruby cocoa ice cream, gelato and sorbet 53 Ruby Ganache
beans grown? 21 Advice 53 Ruby Syrup
08 Which flavors work with Ruby? 22 CH. 2: Base Recipes 54 CH. 3: Hot
12 How to work and create with Ruby? 23 Raspberry Ruby Gelato 55 Hot Chocolate
24 Ruby Stracciatella Gelato 56 Affogato
13 Playing with the pH 25 Ruby Mango Crème Glacée 57 Cappuccino
14 How to temper Ruby? 26 Hibiscus Ruby 58 Spice Wine
27 Raspberry Ruby Crème Glacée 59 Chai Tea Latte

28 CH. 3: Specialty Ice Creams 60 CH. 4: Chilled

29 Coconut Almond Ruby Gelato 61 Hibiscus Lemonade
30 Coconut Almond Ruby Gelato (with cocoa) 62 Cold Brew
31 Ruby Yogurt Gelato 63 Rosemary Berry
32 Ruby Crème Fraîche Ice Cream 64 Gingerale
33 Ruby Beet Gelato 65 Breakfast Juice
34 Coconut Acai Gelato 66 Summer Sangria

35 CH. 4: Ruby & Other Chocolates 67 CH. 5: Blended

36 Ruby Black Forest Gelato 68 Banana Berry Smoothie
37 Ruby 823 Ginger Gelato 69 Tropical Smoothie
38 Ruby Gold Coffee Gelato 70 Pomegranate Smoothie
39 Ruby Yuzu W2 Gelato 71 Frappuccino
40 Ruby Pistachio Ice Cream 72 Margarita
41 Ruby Hazelnut Ice Cream 73 Frosé

42 CH. 5: Inspiration 74 CH. 6: Cocktails

43 Dip Ice Cream 75 Tequila Sunrise
44 Ruby Pavlova 76 Kir Royale
45 Ice Cream Cone 77 Normandy Flower
46 Ice Cream Sandwich 78 Sidecar
47 Coconut Acai Milkshake 79 White Lady
2 3
 MANIFESTO

With Ruby, CaIlebaut® changed the face of the industry by introducing a 4 th type. Ruby’s new intensely
fruity, tangy, and fresh flavor and naturaI color will inspire chefs’ creations for years to come.

Today, the Chocolate Academy™ North America chef team invites you to dive even deeper into the possibilities
offered by this chocolate with the Ruby Encyclopedia. Built like a handbook, it showcases unlimited combinations
of flavors, textures and colors, allowing chefs to explore a new palette of applications never seen before.

Ruby Encyclopedia Volume 1, our chefs offered tips and tricks on how to work with Ruby and showcased over
forty confection, bakery and pastry recipes that utilize this unique chocolate. The newest volume of this recipe
guide will inspire and educate chefs on how to incorporate the taste and color of Ruby into their ice creams,
gelatos and beverages.

We look forward to experiencing your new Ruby creations.

The Chocolate Academy North America

4 5
PART 1
ALL ABOUT RUBY

ALL What is Ruby? Where do the Ruby taste and

color come from?
Where are the Ruby cocoa
beans grown?
ABOUT
After dark, milk and white chocolate, Ruby is the
most extraordinary chocolate discovery in 80 years.
This 4th type surprises with a completely new Callebaut®’s chocolate makers found out that unique They’re grown in the traditional cocoa growing

RUBY
chocolate taste and color – purely natural from the
Ruby cocoa bean – without adding any colorants or
fruit flavorings.
Ruby features the same ingredients as milk
chocolate: cocoa liquor, milk powder, cocoa butter,
sugar and vanilla. The result is an intense fruitiness
with fresh sour notes.
components, naturally present in cocoa beans, yield
chocolate with an exceptional red-pink color and
fruity taste.
Everything pointed towards the precursors in
a specific type of bean: the Ruby cocoa bean.
Identifying the Ruby cocoa beans – which hold
plenty of these precursors – and finding the best
way to process the beans during chocolate making
has taken years of research in collaboration with the
Jacobs University in Germany.
countries of Brazil, Ecuador and Ivory Coast. Neither
genus nor origin determine the qualification for
a cocoa bean to be a Ruby bean. It’s the inside of
the beans that counts. The natural occurrence of
the sought-after precursors determines whether a
cocoa bean will yield the typical Ruby color and taste
during processing. Exactly those beans are selected
to make Ruby.

After more than a decade, Callebaut®’s chocolate

makers and cocoa experts cracked it and finetuned
the selection and processing of the right cocoa beans.
With Ruby RB1, Callebaut® composed the first Ruby
couverture chocolate dedicated to chefs.

6 7
PART 1
ALL ABOUT RUBY

WHICH FLAVORS
WORK WITH RUBY?
Very different from any other Wasabi Codfish Almond
chocolate in the world, Curry Pink Pepper
Ruby has a fruity, berry-like taste
with typical fresh, sour notes. Scallops Popcorn
Sea Urchin Cashew
The taste itself comes from
the cocoa beans selected to Curcumin Ginger
make Ruby. Delicate processing FISH NUTS &
SPICES SEEDS
of the beans preserves
the typical sour flavors.
Vanilla Crab Macadamia
Cinnamon Clam (Ensis) Peanut
Ruby is an exceptional product
for guests and customers
to taste and enjoy as such Black Sesame Szechuan Oyster Hazelnut
in a variety of applications.

Because of its unique and

different taste profile, Caramel
Ruby opens up to completely Tomato Lemon
new pairings.

Exactly this makes Ruby an Cauliflower Lime

Maple Syrup Honey
exceptional product that
appeals to a new audience FRUITS &
Gold CHOCOLATES Madagascar SYRUPS
of centennials and millennials. VEGETABLES
They’re eager to explore new
sensations and love the high Carrot Calamondin
Instagram-appeal of Ruby.
Sirop de Liège Cuberdon
Yuzu Mango

8 9
PART 1
ALL ABOUT RUBY

WHICH FLAVORS
WORK WITH RUBY?
BEVERAGES

Mint Roquefort Rosé Champagne Kriek

Rosemary Saffron Camembert Mascarpone Red Rioja Rosé Cava

HERBS CHEESES WINES BEERS

Rodenbach Geuze

Basil Violet Gorgonzola Stilton Sauternes Red Syrah

Whisky Green Tea

Sesame Oil

Cognac Rhum

Black Tea COFFEE Arabica

OILS & SPIRITS & TEA
VINEGARS

Soy Sauce Balsamic

Gin Sake
Ethiopia

10 11
PART 1
ALL ABOUT RUBY

HOW TO WORK
AND CREATE PLAYING
WITH RUBY? WITH THE pH
The Ruby has a pH of 5.4
HOW TO MELT RUBY? When you add water content to Ruby, check the pH.
The ingredients neutralize the pH of the chocolate
At a temperature to bring the pH values up which affects the color.
BETWEEN 40 AND 45°C.
Use a melter or a bain-marie. Adjust your pH to be as close as possible as 4
with the addition of acids (purees, juices, citric acid)
if you want to recover the color.

HOW TO COOL RUBY

MOULDED PRODUCTS: ENROBED ITEMS:
Cool at a temperature that is Keep cool at a
AROUND 10°C temperature of
lower than the working area 14-18°C.
ABOUT 8-12°C.

HOW TO STORE RUBY?

Free from light.
IN A CLEAN DRY SPACE
(relative humidity of max. 70%), free from odors.

At a constant temperature between

12-20°C (53°F-68°F ).

12 13
PART 1
ALL ABOUT RUBY
HOW TO TEMPER RUBY?
Tempering chocolate is pre-crystallizing the cocoa
butter in chocolate. It ensures the chocolate will
become hard and shiny during cooling. Good
tempering also guarantees moulded chocolate
products can be easily removed from the moulds
after cooling.
CLASSIC TEMPERING WITH CALLEBAUT® CALLETS™
1. Melt the chocolate at 40-45°C.
2. Add 15-20% Callets™ and stir.
3. Allow the chocolate to cool to 30-32°C.
4. Ready to process.
WHEEL-TYPE TEMPERING MACHINE
1. Melt the chocolate in the wheel machine at 40-45°C.
2. Once melted, lower the thermostat to 30°C.
3. Add 15% to 20% of Callets™. The machine mixes the Callets™ – and their crystals – into the melted Ruby.
4. Ready to process.
14
Using Ruby in a tempering machine for a few days
does not affect its taste or color. Ensure continuous
movement (stirring) to avoid separation.
When keeping Ruby in liquid condition, it is mandatory
to maintain a processing temperature between
40-50°C (104-122°F).
TEMPERING IN THE MICROWAVE
1. Pour Callets™ in a bowl.
2. Melt in the microwave.
3. Take the Callets™ out of the microwave every 15 to 20 seconds and stir well to ensure they do not scorch.
4. Repeat until all Callets™ have almost melted. Only some small pieces should still be visible.
5. Remove from the heat and stir well until also the last pieces have melted and the Ruby has
slightly thickened.
6. Ready to process.
TEMPERING ON A COOL (MARBLE) WORK SURFACE
1. Melt the chocolate at 40-45°C.
2. Pour 2/3 of the chocolate on the marble.
3. Move continually.
4. Continue until the chocolate thickens.
5. Add back again to the rest of the melted Ruby.
6. Stir well. Ruby is ready to process.
TEMPERING THE CHOCOLATE IS VERY SIMPLE, THANKS TO MYCRYO®
COCOA BUTTER
1. Melt the chocolate at 40-45°C (in microwave or bain-marie).
2. Allow the chocolate to cool at room temperature to: 33-34°C.
3. Add 1% of Mycryo® cocoa butter, or 10 g for 1 kg of chocolate.
4. Mix well. Ruby is ready to process.
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PART 2 PART 2
ICE CREAM ICE CREAM

DEFINITIONS
AND ESSENTIAL
COMPONENTS
NONFAT SOLIDS IN MILK (NFMS): STABILIZERS:

I. ICE
• These are the solids in milk other than fat.
• They contain 50% of lactose (sugar in the milk)
and have an important part in the churning.
• The nonfat solids absorb an important part of the
water in the ice cream mixture and they eliminate
• They are used to stabilize the water in mixes.
• They become active between 45ºC and 60ºC.
• The amount added in mixes is between 0.2% and
0.5% of the total weight.

CREAM
water crystals.
• A maximum of 3% can be added in a sorbet recipe. MONOSTEARATE AND EGG YOLKS
• The amount added in an ice cream mix should be (EMULSIFIERS):
between 7.5% and 11.5%.
• They help stabilize and disperse the fats.

BASICS:
• They also help the incorporation of air in a mixture
during the churning process.
FAT:
• They provide a creamy and binding texture to the
• The total fat content in an ice cream should be mixes.
between 7% and 12%. • The amount added in mixes is between 0.2% and

DEFINITIONS, RULES AND 0.5% of the total weight for the emulsifiers.
- 1 egg yolk = about 18g.

GUIDELINES, ADVICES FAT + NONFAT SOLIDS CONTENT:

• The amount of fat and nonfat solids should be
- 1 egg yolk contains about 2g of lecithin.
- 10g of lecithin = about 90g of yolks.

between 16% to 22% of the total weight.

SOLIDS:
• The solid content in a sorbet mixture (without
alcohol) should be 33%.
• The solid content in an ice cream mixture should
be between 37% and 42%.
SUGARS:
• The amount added in sorbet recipes should be
between 20% and 33%.
• By nature, fruit contains fructose: 1.25% of the
solid content of the fruit.
• The amount added in ice cream recipes should be
between 15% to 22%.
• The amount added in ice cream with alcohol
recipes should be between 14% to 15%.
ALCOHOL:
• To flavor an ice cream with alcohol it is
recommended to not use more than 3% of alcohol.
• To make a sorbet with alcohol we need a
percentage of solids between 22% and 28%.
• It is recommended to put a maximum of 7%
alcohol in a sorbet mix.
• To make the sorbet firmer, it is possible to add:
- 10% of glucose powder.
- Or 2% of 0% fat milk powder.
• One has to take into consideration the amount of
sugar in the alcohol in order to balance the recipes.
BACTERIAS:
• Bacterias do not reproduce in acidic mixtures,
therefore it is not necessary to pasteurize fruit
purees.

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PART 2
ICE CREAM

RULES AND GUIDELINES

WHEN MAKING ICE CREAM,
GELATO AND SORBET

HOW TO MAKE AN ICE CREAM MIX: HOW TO MAKE A SORBET

The ingredients melt and react at their best when
they are added to the recipe in this order:
1. Warm milk, water, milk powder.
2. Add sugars at 25°C.
3. Add fats, cream and butter at 35°C.
4. Add egg yolks at 40°C.
5. Add stabilizers and emulsifiers at 45°C.
6. Refrigerate quickly at 4°C, mature.
7. Churn.
& GELATO MIX:
The ingredients melt and react at their best when
they are added to the recipe in this order:
1. Warm the milk, water, milk powder.
2. Add sugars at 25ºC.
3. Add fats, cream and butter at 35°C.
4. Add stabilizers and emulsifiers at 45°C.
5. Refrigerate quickly at 4°C, mature.
6. Hand blend the purees and/or juices, churn.

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 PART 2
ICE CREAM

ADVICE

MATURATION
• Maturation is needed for 4 to 12 hours at 4°C.
• It allows the proteins in milk to absorb the water in the mixture and the
stabilizers to absorb the water (not in acidic mixes).
• It helps to develop the flavors and the mouth feel in mixes.
• Churning: it should be done between -6°C and -10°C.

OVERRUN
• The overrun in a sorbet should be between 30% to 40%.
• The overrun in an ice cream & gelato should be between 50% to 100%.

CONSERVATION
• The conservation of finished product is at -20°C.

DEGUSTATION
• The ideal temperature of degustation is between -8°C and -10°C.

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PART 2 PART 2
ICE CREAM ICE CREAM

II. BASE RECIPES

RASPBERRY RUBY
GELATO
Puree base gelato

Format: Batch

II. BASE
Color & flavor preservation: Up to 3 weeks

Tips & tricks: Addition of raspberry puree enhances

the tasting experience while

RECIPES
comple­menting the natural color
­of Ruby.
Can easily substitute raspberry
puree for another red fruit puree.

Difficulty level: Medium

INGREDIENTS GRAMS %

Ruby 624g 31.21%

Water 1,000g 50.02%
Glucose DE 40 120g 6%
Stabilizer 6.24g 0.31%
Raspberry puree 248g 12.40%
Sea salt 1.04g 0.05%
TOTAL 1,999.28g 100%

PROCEDURE
1. Warm the water and glucose.
2. At 45°C, add the stabilizer and salt.
3. Bring to 85°C and pour over the Ruby.
4. Hand blend and quickly cool to 4°C.
5. Refrigerate and mature for a minimum of 4 hours.
6. Add the raspberry puree, hand blend and churn.

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PART 2 PART 2
ICE CREAM ICE CREAM

II. BASE RECIPES II. BASE RECIPES

RUBY RUBY MANGO

STRACCIATELLA CRÈME GLACÉE
GELATO Dairy base gelato with puree

Dairy base gelato

Format: Batch

Color & flavor preservation: Up to 3 weeks

Format: Batch
Tips & tricks: Pairing mango with Ruby
Color & flavor preservation: Up to 3 weeks for a tasting experience.

Tips & tricks: Adding Ruby stracciatella to enhance Difficulty level: Medium
the Ruby flavor.

Difficulty level: Medium

INGREDIENTS GRAMS %

Whole milk 472g 20.77%

1/ RUBY GELATO Cream 410g 18.05%

0% milk powder 116g 5.11%
INGREDIENTS GRAMS % PROCEDURE Sugar 86g 3.79%
1. Warm the whole milk and skim milk powder. Glucose powder 80g 3.52%
Whole milk 1,140g 57%
2. At 25°C, add 3/4 of the sugar and the dextrose. Stabilizer 8g 0.35%
Cream 260g 13%
3. At 35°C, add the cream. Mango puree 400g 17.61%
Skim milk powder 50g 2.50%
4. At 45°C, add the stabilizer mixed with the rest of the sugar. Passion fruit puree 100g 4.40%
Sugar 190g 9.50%
5. Bring to 85°C and pour over the Ruby. Ruby 600g 26.41%
Dextrose 100g 5%
Stabilizer 10g 0.50% 6. Hand blend and quickly cool to 4°C. TOTAL 2,272g 100%

Lemon juice 50g 2.50% 7. Refrigerate and mature for a minimum of 12 hours.
Ruby 200g 10% 8. Add the lemon juice, hand blend and churn. PROCEDURE
TOTAL 2,000g 100% 1. Warm the whole milk and 0% milk powder.
2. At 25°C, add 3/4 of the sugar and the glucose powder.
3. At 35°C, add the cream.
2/ RUBY STRACCIATELLA 4. At 45°C, add the stabilizer mixed with the rest of the sugar.

PROCEDURE 5. Bring to 85°C, and pour over the Ruby.

INGREDIENTS GRAMS %
6. Hand blend and quickly cool to 4°C.
1. Melt the Ruby.
Ruby 400g 89.89%
7. Refrigerate and mature for a minimum of 12 hours.
Cocoa butter 35g 7.87% 2. At 45°C, add the cocoa butter and clarified butter.
8. Hand blend the mango puree, passion fruit puree and churn.
Clarified butter 10g 2.25% 3. Fold in the gelato after churning.

TOTAL 445g 100%

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PART 2 PART 2
ICE CREAM ICE CREAM

II. BASE RECIPES

II. BASE RECIPES
RASPBERRY RUBY
HIBISCUS RUBY CRÈME GLACÉE
Tea infusion base
Dairy & puree base

Format: Batch
Format: Batch
Color & flavor preservation: Up to 3 weeks
Color & flavor preservation: Up to 3 weeks
Tips & tricks: Addition of Hibiscus tea to unveil a
tasting experience and a bright color. Tips & tricks: Addition of raspberry puree to
enhance taste and color while
Difficulty level: Medium
rounding the tasting with milk.

Difficulty level: Medium

1/ TEA INFUSION 2/ HIBISCUS RUBY

INGREDIENTS GRAMS INGREDIENTS GRAMS % 1/ RASPBERRY DAIRY GELATO 2/ RASPBERRY CARAMEL

Water 2,000g Tea infusion 1,260g 48.46%
INGREDIENTS GRAMS % INGREDIENTS GRAMS %
Hibiscus 140g Lemon juice 120g 4.62%
Whole milk 1,086g 54.30% Sugar 400g 44.64%
TOTAL 2,140g Sugar 280g 10.77%
Sugar 70g 3.50% Raspberry puree 180g 20.09%
Dextrose 60g 2.31%
Dextrose 74g 3.70% Glucose 20g 2.23%
Glucose DE40 150g 5.77%
Stabilizer 10g 0.50% Cream 150g 16.74%
Maltodextrin 120g 4.62%
Raspberry puree 260g 13% Vanilla paste 6g 0.67%
Stabilizer 10g 0.38%
Ruby 500g 25% Inverted sugar 140g 15.63%
Ruby 600g 23.08%
TOTAL 2,000g 100% TOTAL 896g 100%
TOTAL 2,600g 100%

PROCEDURE PROCEDURE PROCEDURE

1. Bring the water to a simmer.
2. Add the Hibiscus tea and steep for 11 minutes.
3. Strain and scale necessary amount of tea infusion.
4. Warm the tea infusion.
5. At 25°C, add 3/4 of the sugar, the dextrose, glucose and
maltodextrin.
6. At 45°C, add the stabilizer mixed with the rest of the sugar.
7. Bring to 85°C and pour over the Ruby.
8. Hand blend and quickly cool to 4°C.
9. Refrigerate and mature for a minimum of 4 hours.
10. Add the lemon juice, hand blend and churn.
1. Warm the whole milk.
2. At 25°C, add 3/4 of the sugar and the dextrose.
3. At 45°C, add the stabilizer mixed with the rest of the sugar.
4. Bring to 85°C and pour over the Ruby.
5. Hand blend and quickly cool to 4°C.
6. Refrigerate and mature for a minimum of 12 hours.
7. Add the raspberry puree, hand blend and churn.
1. Make a dry caramel with the sugar.
2. Deglaze with the boiling raspberry puree and glucose.
3. Add the cream, vanilla paste and inverted sugar.
4. Bring back to a boil.
5. Reserve.
A S S E M B LY
1. Place a cylinder into an Crème Glacée container.
2. Fill the container with gelato.
3. Remove the cylinder.
4. Pipe the cold raspberry caramel.

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ICE CREAM ICE CREAM

I I I . S P E C I A LT Y C R È M E G L A C É E S

COCONUT ALMOND
RUBY GELATO
Alternative to dairy

Format: Batch

III. SPECIALTY
Color & flavor preservation: Up to 3 weeks

Tips & tricks: Addition of coconut milk and almond

milk for an alternative to dairy, while

ICE CREAMS
maintaining a pairing approach.
NOTE: not fully dairy free as Ruby
contains milk powder.

Difficulty level: Medium

INGREDIENTS GRAMS %

Coconut milk 636g 29.18%

Almond milk 636g 29.18%
Sugar 234g 10.74%
Cocoa butter 117g 5.37%
Ruby 540g 24.78%
Sea salt 6g 0.28%
Stabilizer 10.5g 0.48%
TOTAL 2,179.5g 100%

PROCEDURE
1. Warm the coconut and almond milk.
2. At 25°C, add 3/4 of the sugar and salt.
3. At 45°C, add the stabilizer mixed with the rest of the sugar.
4. Bring to 85°C and pour over the Ruby and cocoa butter.
5. Hand blend and quickly cool to 4°C.
6. Refrigerate and mature for a minimum of 12 hours.
7. Hand blend and churn.

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ICE CREAM ICE CREAM

I I I . S P E C I A LT Y I C E C R E A M S I I I . S P E C I A LT Y C R È M E G L A C É E S

COCONUT ALMOND RUBY RUBY YOGURT

GELATO GELATO
(WITH COCOA) Dairy and yogurt base gelato
Alternative to dairy

Format: Batch

Format: Batch Color & flavor preservation: Up to 3 weeks

Color & flavor preservation: Up to 3 weeks Tips & tricks: Addition of yogurt brings a sourness
that enhances the Ruby.
Tips & tricks: Addition of coconut milk and almond milk for an alternative
to dairy, while maintaining a pairing approach. Difficulty level: Medium
A small amount of cocoa powder to enforce the cocoa
taste of Ruby and brighten the color.
NOTE: not fully dairy free as Ruby contains milk powder.

Difficulty level: Medium

INGREDIENTS GRAMS % INGREDIENTS GRAMS %

Coconut milk 741g 29.58% Whole milk 940g 44.05%

Almond milk 741g 29.58% Dextrose 100g 4.69%
Sugar 273g 10.90% Glucose powder 20g 0.94%
Cocoa butter 138g 5.51% Stabilizer 10g 0.47%
Ruby 540g 21.56% Vanilla yogurt 264g 12.37%
Sea salt 6g 0.24% Ruby 600g 28.12%
Stabilizer 12g 0.48% Raspberry puree 200g 9.37%
Cocoa powder 54g 2.16% TOTAL 2,134g 100%
TOTAL 2,505g 100%

PROCEDURE
1. Warm the coconut and almond milk.
2. At 25°C, add 3/4 of the sugar and salt.
3. At 45°C, add the stabilizer mixed with the rest of the sugar
and cocoa powder.
4. Bring to 85°C and pour over the Ruby and cocoa butter.
5. Hand blend and quickly cool to 4°C.
6. Refrigerate and mature for a minimum of 12 hours.
7. Hand blend and churn.
PROCEDURE
1. Warm the whole milk.
2. At 25°C, add 3/4 of the glucose powder and dextrose.
3. At 45°C, add the stabilizer mixed with the rest of the glucose
powder.
4. Bring to 85°C and pour over the Ruby and yogurt.
5. Hand blend and quickly cool to 4°C.
6. Refrigerate and mature for a minimum of 12 hours.
7. Add the raspberry puree, hand blend and churn.

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ICE CREAM ICE CREAM

I I I . S P E C I A LT Y I C E C R E A M S I I I . S P E C I A LT Y I C E C R E A M S

RUBY CRÈME RUBY BEET

FRAÎCHE GELATO
ICE CREAM Dairy and beet base gelato

Creme anglaise base ice cream

Format: Batch

Color & flavor preservation: Up to 3 weeks

Format: Batch
Tips & tricks: Addition of beet juice enhances
Color & flavor preservation: Up to 3 weeks the tasting experience and brings
an astonishing color.
Tips & tricks: Addition of crème fraîche brings
a tartness that enhance the Ruby. Difficulty level: Medium

Difficulty level: Medium

INGREDIENTS GRAMS % INGREDIENTS GRAMS %

Whole milk 808g 38.33% Beet juice 690g 35.18%

Sugar 200g 9.49% Cream 446.25g 22.75%
Egg yolks 90g 4.27% Sugar 255g 13%
Stabilizer 10g 0.47% Glucose powder 255g 13%
Crème fraîche 400g 18.98% Ruby 300g 15.30%
Ruby 600g 28.46% Stabilizer 7.5g 0.38%
TOTAL 2,108g 100% Fleur de sel 7.5g 0.38%
TOTAL 1,961.25g 100%

PROCEDURE
1. Warm the whole milk. PROCEDURE
2. At 25°C, add 3/4 of the sugar. 1. Warm 1/2 of the beet juice.

3. At 40°C, add the egg yolks. 2. At 25°C, add 3/4 of the sugar and glucose powder.

4. At 45°C, add the stabilizer mixed with the rest of the sugar. 3. At 35°C, add the cream.

5. Bring to 85°C and pour over the Ruby and crème fraîche. 4. At 45°C, add the stabilizer mixed with the rest of the sugar.

6. Hand blend and quickly cool to 4°C. 5. Bring to 85°C and pour over the Ruby and fleur de sel.

7. Refrigerate and mature for a minimum of 12 hours. 6. Hand blend and quickly cool to 4°C.

8. Hand blend and churn. 7. Refrigerate and mature for a minimum of 12 hours.
8. Add the other 1/2 of the beet juice, hand blend and churn.

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ICE CREAM ICE CREAM

IV. RUBY
& OTHER
CHOCOLATES
I I I . S P E C I A LT Y C R È M E G L A C É E S

COCONUT ACAI GELATO

Coconut base gelato

Format: Batch

Color & flavor preservation: Up to 3 weeks

Tips & tricks: Pairing coconut and acai for an added health benefit.
NOTE: not fully vegan as Ruby contains milk powder.

Difficulty level: Medium

INGREDIENTS GRAMS % PROCEDURE

Coconut milk 1,000g 49.75% 1. Warm 1/2 of the coconut milk and water.
Acai juice 200g 9.95% 2. At 25°C, add 3/4 of the dextrose.
Water 280g 13.93% 3. At 45°C, add the stabilizer mixed with the rest of the dextrose.
Dextrose 120g 5.97%
4. Bring to 85°C and pour over the Ruby.
Ruby 400g 19.90%
5. Hand blend and quickly cool to 4°C.
Stabilizer 10g 0.50%
6. Refrigerate and mature for a minimum of 12 hours.
TOTAL 2,010g 100%
7. Add the other 1/2 of the coconut milk and acai juice, hand
blend and churn.

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PART 2 PART 2
ICE CREAM ICE CREAM

I V. R U BY & OTH E R C H OCO L ATE S I V. R U BY & OTH E R C H OCO L ATE S

RUBY BLACK FOREST RUBY 823 GINGER

GELATO GELATO
Dairy base gelato Dairy base gelato

Format: Batch Format: Batch

Color & flavor preservation: Up to 3 weeks Color & flavor preservation: Up to 3 weeks

Tips & tricks: Inspired by the Black Forest Tips & tricks: Pairing ginger with Ruby and
flavor profile, pairing Ruby with Callebaut® 823 for a unique
Callebaut® 811 and cherry. tasting experience.

Difficulty level: Medium Difficulty level: Medium

INGREDIENTS GRAMS % INGREDIENTS GRAMS %

Whole milk 800g 44.03% Whole milk 1,000g 52.16%

Cream 232g 12.77% Cream 232g 12.10%
0% milk powder 36g 1.98% 0% milk powder 36g 1.88%
Trimoline 64g 3.52% Sugar 48g 2.50%
Stabilizer 5g 0.28% Trimoline 84g 4.38%
Cherry puree 200g 11.01% Stabilizer 5g 0.26%
Ruby 400g 22.01% Fresh ginger 12g 0.63%
Callebaut® 811 80g 4.40% Ruby 360g 18.78%

TOTAL 1,817g 100% Callebaut® 823 140g 7.30%

TOTAL 1,917g 100%

PROCEDURE
1. Warm the whole milk and 0% milk powder.
PROCEDURE
2. At 25°C, add the trimoline. 1. Warm the whole milk, 0% milk powder and ginger.

3. At 35°C, add the cream. 2. At 25°C, add the trimoline.

4. At 45°C, add the stabilizer. 3. At 35°C, add the cream.

5. Bring to 85°C and pour over the Ruby and Callebaut® 811. 4. At 45°C, add the stabilizer mixed with the sugar.

6. Hand blend and quickly cool to 4°C. 5. Bring to 85°C and pour over the Ruby and Callebaut® 823.

7. Refrigerate and mature for a minimum of 12 hours. 6. Hand blend and quickly cool to 4°C.

8. Hand blend the cherry puree and churn. 7. Refrigerate and mature for a minimum of 12 hours.
8. Hand blend, strain and churn.

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ICE CREAM ICE CREAM

I V. R U BY & OTH E R C H OCO L ATE S I V. R U BY & OTH E R C H OCO L ATE S

RUBY RUBY
GOLD COFFEE YUZU W2
GELATO GELATO
Dairy base gelato Dairy base gelato

Format: Batch Format: Batch

Color & flavor preservation: Up to 3 weeks Color & flavor preservation: Up to 3 weeks

Tips & tricks: Pairing Callebaut® Gold caramel Tips & tricks: Pairing Yuzu with
flavor with coffee and Ruby. Callebaut® W2 and Ruby.

Difficulty level: Medium Difficulty level: Medium

INGREDIENTS GRAMS % INGREDIENTS GRAMS %

Whole milk 1,000g 55.65% Whole milk 900g 49.86%

Cream 232g 12.91% Cream 232g 12.85%
0% milk powder 36g 2% 0% milk powder 36g 1.99%
Sugar 48g 2.67% Sugar 48g 2.66%
Trimoline 84g 4.67% Trimoline 64g 3.55%
Stabilizer 5g 0.28% Stabilizer 5g 0.28%
Coffee beans 80g 4.45% Yuzu puree 220g 12.19%
Ruby 180g 10.02% Ruby 160g 8.86%
Callebaut® Gold 132g 7.35% Callebaut® W2 140g 7.76%
TOTAL 1,797g 100% TOTAL 1,805g 100%

PROCEDURE
1. Warm the whole milk, 0% milk powder and coffee beans.
2. At 25°C, add the trimoline.
3. At 35°C, add the cream.
4. At 45°C, add the stabilizer mixed with the sugar.
5. Bring to 85°C and pour over the Ruby and Callebaut® Gold.
6. Quickly cool to 4°C.
7. Refrigerate and mature for a minimum of 12 hours.
8. Strain, hand blend and churn.
PROCEDURE
1. Warm the whole milk and 0% milk powder.
2. At 25°C, add the trimoline.
3. At 35°C, add the cream.
4. At 45°C, add the stabilizer mixed with the sugar.
5. Bring to 85°C and pour over the Ruby and Callebaut® W2.
6. Hand blend and quickly cool to 4°C.
7. Refrigerate and mature for a minimum of 12 hours.
8. Hand blend the yuzu puree and churn.

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ICE CREAM ICE CREAM

I V. R U BY & OTH E R C H OCO L ATE S I V. R U BY & OTH E R C H OCO L ATE S

RUBY PISTACHIO RUBY HAZELNUT

ICE CREAM ICE CREAM
Dairy base ice cream Dairy base ice cream

Format: Batch Format: Batch

Color & flavor preservation: Up to 3 weeks Color & flavor preservation: Up to 3 weeks

Tips & tricks: Pairing pistachio with Tips & tricks: Pairing hazelnut with
Ruby for a unique tasting Ruby for a unique tasting
experience. experience.

Difficulty level: Medium Difficulty level: Medium

INGREDIENTS GRAMS %

Water 500g 24.53%

INGREDIENTS GRAMS % Whole milk 800g 39.25%
Water 500g 24.53% Trimoline 75g 3.68%
Whole milk 800g 39.25% 0% milk powder 65g 3.19%
Trimoline 75g 3.68% Glucose powder 38g 1.86%
0% milk powder 65g 3.19% Sugar 100g 4.91%
Glucose powder 38g 1.86% Stabilizer 4g 0.20%
Sugar 100g 4.91% Egg yolks 56g 2.75%
Stabilizer 4g 0.20% Hazelnut paste 150g 7.36%
Egg yolks 56g 2.75% Ruby 250g 12.27%
Pistachio paste 200g 9.81% TOTAL 2,038g 100%
Ruby 200g 9.81%
TOTAL 2,038g 100%

PROCEDURE PROCEDURE
1. Warm the water, whole milk and 0% milk powder. 1. Warm the water, whole milk and 0% milk powder.
2. At 25°C, add the trimoline and glucose powder. 2. At 25°C, add the trimoline and glucose powder.
3. At 40°C, add the egg yolks and pistachio paste. 3. At 40°C, add the egg yolks and hazelnut paste.
4. At 45°C, add the stabilizer mixed with the sugar. 4. At 45°C, add the stabilizer mixed with the sugar.
5. Bring to 85°C and pour over the Ruby. 5. Bring to 85°C and pour over the Ruby.
6. Hand blend and quickly cool to 4°C. 6. Hand blend and quickly cool to 4°C.
7. Refrigerate and mature for a minimum of 12 hours. 7. Refrigerate and mature for a minimum of 12 hours.
8. Hand blend and churn. 8. Hand blend and churn.

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ICE CREAM ICE CREAM

V. I N S PI R ATI O N

DIP ICE CREAM

Dairy base ice cream

Format: Batch

Color & flavor preservation: Up to 3 weeks

Tips & tricks: Let the Ruby spray crystallize before manipulation.
Use the spray at 40°C for a velvet effect.

V. INSPIRATION
Difficulty level: Medium

1/ RUBY CRÈME FRAÎCHE ICE CREAM 2/ RUBY SPRAY

INGREDIENTS GRAMS % INGREDIENTS GRAMS %

Whole milk 808g 38.33% Ruby 200g 62.50%

Sugar 200g 9.49% Cocoa butter 120g 37.50%
Egg yolks 90g 4.27% TOTAL 320g 100%
Stabilizer 10g 0.47%
Crème fraîche 400g 18.98%
PROCEDURE
Ruby 600g 28.46%
1. Melt the Ruby and cocoa butter, then hand blend together.
TOTAL 2,108g 100%
2. Use the spray at 40°C.

PROCEDURE
1. Warm the whole milk. 3/ RUBY DIP
2. At 25°C, add 3/4 of the sugar.
3. At 40°C, add the egg yolks. INGREDIENTS GRAMS %
4. At 45°C, add the stabilizer mixed with the rest of the sugar.
Ruby 100g 68.97%
5. Bring to 85°C and pour over the Ruby and crème fraîche.
Cocoa butter 60g 9.20%
6. Hand blend and quickly cool to 4°C.
Clarified butter 80g 18.39%
7. Refrigerate and mature for a minimum of 12 hours.
8. Hand blend and spin. Sunflower oil 160g 3.45%

9. Pipe into the ice cream mold and freeze. TOTAL 400g 100%

PROCEDURE
1. Melt the Ruby, cocoa butter and clarified butter. Hand blend.
2. Add in the oil, then hand blend once more.
3. Dip the top 1/4 of the ice cream and allow to drip down slightly.

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V. I N S PI R ATI O N

RUBY PAVLOVA
V. I N S PI R ATI O N

Traditional Pavlova
ICE CREAM CONE
Waffle cones filled with ice creams of your choice

Format: 6“
Format: Batch
Color & flavor preservation: 1 day
Color & flavor preservation: 1 day
Tips & tricks: Add cornstarch to the meringue
for a soft center. Tips & tricks: As it is a thin batter
and bakes quite rapidly,
Difficulty level: Medium be cautious when baking.

Difficulty level: Medium

1/ MERINGUE

INGREDIENTS GRAMS % PROCEDURE

1. Whip the egg whites with the salt, adding the sugar in 5 steps. INGREDIENTS GRAMS %
Egg whites 200g 41.49%
Sugar 250g 51.87% 2. Fold in the sifted corn starch. Pastry flour 190g 27.74%
Corn starch 30g 6.22% 3. Using a bowl scraper, shape the whole meringue into Confectioner sugar 100g 14.60%
Salt 2g 0.41% a 6“ diameter dome shape. Salt 2g 0.29%
4. Bake at 100°C for 2 hours. Baking powder 1g 0.15%
TOTAL 482g 100%
Butter 50g 7.30%
Vanilla paste 5g 0.73%
Orange blossom 2g 0.29%
2/ RUBY WHIPPED GANACHE
Eggs 10g 1.46%
INGREDIENTS GRAMS % PROCEDURE Water 150g 21.90%
Milk 175g 25.55%
Cream 200g 51.55% 1. Warm the cream and sugar.
2. Pour over the Ruby and gelatin mass. TOTAL 685g 100%
Sugar 20g 5.15%
Ruby 50g 12.89% 3. Hand blend.
Gelatin mass 18g 4.64% 4. Add the coconut puree, then hand blend once more. PROCEDURE
Coconut puree 100g 25.77% 5. Allow to set overnight before whipping. 1. Sift all the dries together.
TOTAL 388g 100% 2. Add the melted butter.
3. Warm the water and milk to 37°C.
4. Add half of the warm liquids to the dry ingredients.
5. Add the eggs and flavorings.
A S S E M B LY 6. Add the remaining liquids.
1. Whip the Ruby whipped ganache to a soft peak. 7. Rest 1 hour in cooler.
2. Pipe over the cool meringue. 8. Bake in a cones press at 180°C for 1 to 2 minutes, then shape.
3. Garnish with quenelles of ice creams of your choice 9. Once the cones are cold, fill with a scoop of preferred ice cream.
and berries.

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V. I N S PI R ATI O N V. I N S PI R ATI O N

ICE CREAM COCONUT ACAI

SANDWICH MILKSHAKE
Ruby yogurt gelato paired with coconut lime Healthy take on a milkshake

Format: Individual Format: Individual

Color & flavor preservation: 1 day Color & flavor preservation: 1 hour

Tips & tricks: Use a high sugar content Tips & tricks: Adjust the addition of
sponge for a crunchy yet soft coconut milk and acai juice
texture when enjoying frozen. to fit your preferred texture.

Difficulty level: Medium Difficulty level: Medium

1/ COCONUT LIME DACQUOISE

1/ COCONUT ACAI GELATO 2/ MILKSHAKE
INGREDIENTS GRAMS % PROCEDURE
INGREDIENTS GRAMS % INGREDIENTS GRAMS %
Almond flour 155g 15.48% 1. Robot coupe the almond flour, dessicated coconut and
confectioner sugar. Coconut milk 1,000g 49.75% Coconut acai gelato 450g 52.33%
Dessicated coconut 155g 15.48%
2. Make a french meringue with the egg whites and sugar. Add Acai juice 200g 9.95% Coconut milk 200g 23.26%
Confectioner sugar 285g 28.47%
in the zest at the end. Water 280g 13.93% Acai juice 60g 6.98%
Sugar 58g 5.79% 3. Fold the meringue into the dry ingredients. Dextrose 120g 5.97% Blueberries 150g 17.44%
Egg whites 345g 34.47% 4. Pipe into round silicone molds, dust with dessicated coconut Ruby 400g 19.90% TOTAL 860g 100%
Lime zest 3g 0.30% and snow sugar.
Stabilizer 10g 0.50%
TOTAL 1,001g 100% 5. Bake at 200°C for 12 minutes.
TOTAL 2,010g 100% PROCEDURE
1. Scoop the gelato into blender with blueberries.
2/ RUBY YOGURT GELATO PROCEDURE 2. Add in the coconut milk and acai juice.

INGREDIENTS GRAMS % PROCEDURE 1. Warm 1/2 of the coconut milk and water. 3. Blend until smooth.
2. At 25°C, add 3/4 of the dextrose.
Whole milk 940g 44.05% 1. Warm the whole milk.
3. At 45°C, add the stabilizer mixed with the rest of the dextrose.
Dextrose 100g 4.69% 2. At 25°C, add 3/4 of the glucose powder and dextrose.
4. Bring to 85°C and pour over the Ruby.
Glucose powder 20g 0.94% 3. At 45°C, add the stabilizer mixed with the rest of
the glucose powder. 5. Hand blend and quickly cool to 4°C.
Stabilizer 10g 0.47%
4. Bring to 85°C and pour over the Ruby and yogurt. 6. Refrigerate and mature for a minimum of 12 hours.
Vanilla yogurt 264g 12.37%
5. Hand blend and quickly cool to 4°C. 7. Add the other 1/2 of the coconut milk and acai juice, hand
Ruby 600g 28.12% blend and churn.
6. Refrigerate and mature for a minimum of 12 hours.
Raspberry puree 200g 9.37%
7. Add the raspberry puree, hand blend and churn.
TOTAL 2,134g 100%
A S S E M B LY
1. Dip the glass in melted Ruby and garnish with Ruby curls.
A S S E M B LY 1. Once the dacquoise is cold, scoop the Ruby yogurt gelato.
2. Fill the glass with milkshake, then top with whip cream.
2. Top with a second dacquoise.

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DRINKS

INTRODUCTION

I. DRINKS
In this section, we show you how to upgrade traditional
beverages and cocktails by incorporating Ruby!
The pairings presented in this section will showcase
how you can combine great taste with a colorful twist.
We provide tips and tricks on how to take your drinks to
the next level to impress your clients.

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II. BASE RECIPES

RUBY GANACHE
Base for variety of beverages

Format: Batch

Color & flavor preservation: Up to 5 days

Tips & tricks: Heating the liquid to the

correct temperature will help

II. BASE
create a proper emulsion.

Difficulty level: Low

RECIPES INGREDIENTS

Ruby
Coconut milk
TOTAL
GRAMS

500g
500g
1,000g
%

50%
50%
100%

PROCEDURE
1. Heat the coconut milk to 70°C and pour over the Ruby.
2. Burr mix until smooth to create an emulsion.
3. Allow to crystallize and use as needed.

II. BASE RECIPES

RUBY SYRUP
Base for a variety of beverages
INGREDIENTS GRAMS %

Ruby 400g 40%

Water 600g 60%
Format: Batch
TOTAL 1,000g 100%
Color & flavor preservation: Up to 5 days

Tips & tricks: Heating the liquid to PROCEDURE

the correct temperature
will help create a proper
emulsion.
Difficulty level: Low
1. Heat the water to 70°C and pour over the Ruby.
2. Burr mix until smooth, and use as needed.
3. Give a whisk before each use of the syrup.

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III. HOT

HOT CHOCOLATE
Ruby hot chocolate

Format: Mug

Color & flavor preservation: Enjoy immediately

III. HOT
Tips & tricks: Garnish could include chantilly, Ruby
marshmallow, Ruby whip ganache, etc.

Difficulty level: Low

1/ HOT CHOCOLATE

INGREDIENTS GRAMS % PROCEDURE

Coconut milk 263.35g 43.89% 1. Heat the coconut milk and cream to 78°C.
Cream 164.59g 27.43% 2. Pour over the remaining ingredients.
Cocoa powder 6.58g 1.10% 3. Burr mix everything until smooth, ensuring cocoa powder
Ruby 164.59g 27.43% is incorporated well.

Fleur de Sel 0.88g 0.15% 4. Transfer to serving mug and garnish as desired.

TOTAL 600g 100%

2/ RUBY WHIP GANACHE

INGREDIENTS GRAMS %

Cream 400g 51.55%

Sugar 40g 5.15%
Ruby 100g 12.89%
Gelatin mass 36g 4.64%
Coconut puree 200g 25.77%
TOTAL 776g 100%

PROCEDURE
1. Warm the cream and sugar.
2. Pour over the Ruby and gelatin mass.
3. Burr mix until well combined.
4. Add the coconut puree.
5. Burr mix again.
6. Allow to set overnight before whipping.

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III. HOT

AFFOGATO
Ruby Ice Cream Affogato

Format: Mug

Color & flavor preservation: Enjoy immediately

Tips & tricks: Different toppings could include a

crunch element, sauce, liquor, etc.

Difficulty level: Low

INGREDIENTS GRAMS

Ruby ice cream 1 pc

Espresso shots 2 pcs
Frangelico 10g III. HOT

PROCEDURE CAPPUCCINO
1. Scoop ice cream into mug. Ruby Cappuccino
2. Add the liquor around the ice cream.
3. Pour a double shot of espresso over the ice cream.
4. Garnish with praline grains. Format: Mug

Color & flavor preservation: Enjoy immediately

Tips & tricks: Froth the milk around 68-71°C for the
cappuccino.

Difficulty level: Medium

INGREDIENTS GRAMS % PROCEDURE

Espresso 90g 16.22% 1. Heat the milk and pour over the Ruby, burr mix until smooth.
Ruby 150g 27.03% 2. Add in the beet juice to the Ruby mixture.
Milk 300g 54.05% 3. Steam and froth the Ruby milk.
Beet juice 15g 2.70% 4. Pour espresso into the bottom of a cappuccino cup.
TOTAL 555g 100% 5. Pour an equal amount of the steamed Ruby milk over
the espresso.
6. Top the cappuccino with the Ruby froth.

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III. HOT

SPICE WINE III. HOT

CHAI TEA LATTE

Format: Mug

Color & flavor preservation: Enjoy immediately

Format: Tea Pot/glass
Tips & tricks: Using a medium to dry wine allow for more
control over the sweetness of the final beverage. Color & flavor preservation: Enjoy immediately

Difficulty level: Medium Tips & tricks: Use the appropriate

temperature and time when
steeping tea for best results.

Difficulty level: Low

INGREDIENTS GRAMS % PROCEDURE
Red wine 750g 80.65% 1. In a pot, add in the wine and brown sugar.
Brown sugar 60g 6.45% 2. With a peeler, create the strips from the orange.
Brandy 60g 6.45% 3. Add orange strips to the pot, then add all of the spices.
Ruby syrup 60g 6.45% 4. Simmer the wine for at least one hour to infuse all of the
Star Anise 6 pcs flavors.
Green cardamom 16 pcs 5. When ready to serve, take off of the heat and add the
brandy and Ruby syrup.
Cinnamon stick 6 pcs
6. Portion into serving glass and garnish as desired.
Cloves 20 pcs
Orange 6 strips
INGREDIENTS GRAMS %
TOTAL 930g 100%
Chai tea leaves 9g 1.77%
Water 238g 46.91%
Ruby syrup 60g 11.82%
Almond milk 200g 39.42%
Cinnamon 0.4g 0.08%
Brown sugar 20g 3.94%
TOTAL 507.4g 100%

PROCEDURE
1. Warm the water to 77°C.
2. Add in the tea leaves and cover.
3. Steep for 5 minutes and strain the tea.
4. While tea is steeping, warm the milk, cinnamon and brown
sugar together.
5. Combine the tea and the warm milk together.
6. Serve immediately.

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IV. CHILLED

HIBISCUS
LEMONADE
Format: Pitcher

Color & flavor preservation: Enjoy up to 3 days

IV. CHILLED
Tips & tricks: Hibiscus pairs well with the Ruby
and the lemon, providing
a refreshing beverage.

Difficulty level: Medium

INGREDIENTS GRAMS %

Hibiscus leaves 6g 1.46%

Water 142.5g 34.65%

Tea infusion 57.5g 13.98%

Ruby syrup 30g 7.29%
Lemon juice 45g 10.94%
Water 30g 7.29%
Simple syrup 100g 24.32%
Lecithin 0.25g 0.06%
TOTAL 262.75g 100%
(not including water nor Hibiscus leaves)

PROCEDURE
1. Bring the water to 93°C and add in the Hibiscus leaves.
2. Cover and steep for 10 minutes.
3. Strain and rescale for the lemonade.
4. Combine the remaining ingredients to the tea.
5. Burr mix together, and transfer to serving pitcher.
6. Enjoy chilled or over ice.

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IV. CHILLED IV. CHILLED

COLD BREW ROSEMARY BERRY

Format: Mug Format: Pitcher/glass

Color & flavor preservation: Up to 3 weeks Color & flavor preservation: 1 day

Tips & tricks: For a noticeably higher flavor Tips & tricks: The right consistency of the blackberry
and aroma, grind whole beans syrup will allow the syrup to mix in
as needed. cohesively with the beverage.

Difficulty level: Low Difficulty level: High

INGREDIENTS GRAMS %

Blackberries 100g 21.04%

Sugar 50g 10.52%
Rosemary 2.25g 0.47%
INGREDIENTS GRAMS %
Sugar 31.25g 6.57%
Coffee beans 50g 11.35% Water 75g 15.78%
Water 250g 56.75% Rosemary syrup 50g 10.52%
Blackberry syrup 40g 8.41%
Coffee infusion 72g 16.35% Lime juice 6g 1.26%
Ruby syrup 54g 12.26% Ruby syrup 20g 4.21%
Cream 12g 2.72% Sparkling water 100g 21.04%
Honey 2.5g 0.57% Xanthan gum 2g 0.18%
TOTAL 140.5g 100% TOTAL 475.375g 100%
(not including water nor coffee beans)

PROCEDURE PROCEDURE

1. Grind the coffee beans and place into the center of
the cold brew tower.
2. Pour the cold water over the top of the ground coffee.
3. Allow the cold brew to drip overnight.
4. When ready to serve, mix together the Ruby syrup, cream
and honey.
5. Combine the mixture with the brewed coffee.
6. Serve over ice.
1. In a sauce pot, over low/medium heat, combine the
blackberries and sugar.
2. Cook the blackberries down for about 10-15 minutes until it
starts to slightly thicken.
3. Once thickened, take off heat and strain to remove the seeds.
4. Set aside so it can cool.
5. In a sauce pot, bring the sugar and water to a boil, take off
heat and add rosemary.
6. Cover to allow rosemary to infuse for 8 minutes.
7. Strain to remove the rosemary, set aside to cool.
8. Rescale the blackberry and rosemary syrup for the portion.
9. Combine both syrups, lime juice, and Ruby syrup together.
10. Burr mix the xanthan into the syrups.
11. Add the sparkling water right before serving.
12. Transfer into carafe and serve chilled or over ice.

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IV. CHILLED

IV. CHILLED BREAKFAST

GINGERALE JUICE
Format: Pitcher Format: Glass
Color & flavor preservation: 1 day Color & flavor preservation: Enjoy up to 2 days
Tips & tricks: Grate the fresh ginger Tips & tricks: The use of xanthan helps
to extract as much flavor to stabilize and prevent
as possible. A larger amount separation.
can be made, add the club
soda when ready to serve Difficulty level: Low
to keep bubbles.

Difficulty level: Medium

INGREDIENTS GRAMS %

Water 133.33g 26.44%

Sugar 50g 9.91%
Ginger 20g 3.97%
Lemon peel 2 strips
Citric acid solution 2.5g 0.20% INGREDIENTS GRAMS %
Ginger syrup 100g 19.83% Water 255g 39.63%
Ruby syrup 50g 9.91% Simple Syrup 48g 7.46%
Club soda 150g 29.74% Mango Puree 96g 14.92%
TOTAL 504.33g 100% Peach Puree 63g 9.79%
Ruby Syrup 180g 27.97%

PROCEDURE Xanthan 1.5g 0.23%

TOTAL 643.5g 100%
1. In a sauce pot, boil the water and sugar until dissolved.
2. Once sugar is dissolved, add the grated ginger and lemon peel.
3. On a low heat, cook down for about 10 minutes to make
PROCEDURE
a syrup. 1. Combine the water and simple syrup together.
4. Reduce the syrup by about 1/3 of starting amount. 2. Add in the mango and peach puree.
5. Strain to remove the ginger and lemon peel. 3. Mix in the Ruby syrup with everything, then add in xanthan.
6. Set aside to allow syrup to cool. 4. Burr mix to ensure the xanthan is mixed in well.
7. Rescale ginger syrup for the portion. 5. Chill the juice and serve.
8. Mix in the Ruby syrup and citric acid solution.
9. Add in club soda.
10. Transfer to pitcher and serve chilled.
11. Garnish glass with lemon peel.

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IV. CHILLED INGREDIENTS GRAMS %

SUMMER White wine

Peach schnapps
150g
15g
37.08%
3.71%

SANGRIA Strawberry
Pineapple juice
75g
45g
18.54%
11.12%
Orange slice 47.5g 11.74%
Ruby syrup 20g 4.94%
Format: Glass Sangria 52g 12.86%

Color & flavor preservation: Enjoy up to 2 days TOTAL 404.5g 100%

V. BLENDED
Tips & tricks: Using a drier wine
allows more control PROCEDURE
of the sweetness. 1. Combine the wine, peach schnapps and pineapple juice.
Difficulty level: Low 2. Cut the fruit and add into liquid.
3. Chill mixture for at least 6 hours.
4. Add in the Ruby syrup to the sangria and serve.

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V. BLENDED

BANANA
BERRY
SMOOTHIE
Format: Glass bottle

Color & flavor preservation: Enjoy immediately

Tips & tricks: Add the liquid first,

followed by softer
fruit then frozen,
vegetables, and
ice on top.

Difficulty level: Low

INGREDIENTS GRAMS %

Ruby ganache 120g 31.50%

Banana 120g 31.50%
Strawberry 75g 19.69%
V. BLENDED INGREDIENTS GRAMS %

Yogurt
TOTAL
66g
381g
17.32%
100%
TROPICAL Ruby ganache
Banana
150g
105g
32.75%
22.93%

PROCEDURE
SMOOTHIE Pineapple
Coconut milk
158g
30g
34.50%
6.55%
Chia seeds 15g 3.28%
1. Put the Ruby ganache and the yogurt in the bottom
of a blender. TOTAL 458g 100%

2. Followed by the fruit on top. Format: Glass bottle

3. Blend everything together. Color & flavor preservation: Enjoy immediately PROCEDURE
4. Enjoy immediately. 1. Put the Ruby ganache and coconut milk in a blender.
Tips & tricks: Chia seeds add multiple
health benefits to the 2. Add the bananas and pineapple.
smoothie. 3. Blend until everything is smooth.

Difficulty level: Low 4. Stir in the chia seeds.

5. Portion into glass and serve immediately.

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V. BLENDED

FRAPPUCCINO
Format: Mug

Color & flavor preservation: Enjoy immediately

Tips & tricks: If the coffee is hot, this

could cause the ice to melt,
affecting the frappuccino.

Difficulty level: Medium

INGREDIENTS GRAMS %

Brewed coffee 162g 29.29%

Ice 173g 31.28%
Ruby ice 98g 17.72%
Almond milk 75g 13.56%
Ruby syrup 45g 8.14%
V. BLENDED INGREDIENTS GRAMS %
TOTAL 553g 100%

POMEGRANATE Blueberry
Ruby ganache
200g
100g
42.55%
21.28%
PROCEDURE

SMOOTHIE Pomegranate juice

Almond milk
50g
40g
10.64%
8.51%
1. Make ice cubes ahead of time using Ruby syrup.
2. Unmold the ice cubes, and scale Ruby ice for recipe.
American Almond Almond
20g 4.26%
butter 3. In a blender, add the coffee that has been chilled.
Yogurt 60g 12.77% 4. Add the ice, Ruby ice and almond milk.
Format: Glass bottle
TOTAL 470g 100% 5. Blend until smooth, add in the Ruby syrup and give
Color & flavor preservation: Enjoy immediately another blend.
6. Drizzle the serving glass with melted Ruby.
Tips & tricks: The addition of the yogurt PROCEDURE
gives a creamier texture. 7. Portion the frappuccino into the glass and serve
1. In a blender, add the milk, pomegranate juice, almond butter immediately.
Difficulty level: and yogurt.
Low
2. Add in the blueberries and Ruby ganache.
3. Blend together until smooth.
4. Pour into glass and serve immediately.

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V. BLENDED V. BLENDED

MARGARITA FROSÉ
Format: Glass Format: Glass

Color & flavor preservation: Enjoy immediately Color & flavor preservation: Enjoy immediately

Tips & tricks: Squeeze fresh lime juice for Tips & tricks: Freeze the Rosé in a large shallow
each recipe. dish to help freeze faster.

Difficulty level: Low Difficulty level: Medium

INGREDIENTS GRAMS %
INGREDIENTS GRAMS %
Tequila 45g 9.52%
Triple sec 22.5g 4.76% Rosé 187.5g 38.92%

Lime juice 45g 9.52% Strawberry 61.5g 12.77%

Agave 15g 3.17% Ruby syrup 33.5g 6.95%

Ice 300g 63.49% Frozen Rosé 140g 29.06%

Ruby syrup 45g 9.52% Ice 56g 11.62%

Lemon juice 3.25g 0.67%
TOTAL 472.5g 100%
TOTAL 481.75g 100%

PROCEDURE
PROCEDURE
1. In a blender, add the tequila, triple sec and lime juice.
2. Add in the ice and the agave. 1. In a bowl, freeze 3/4 of the Rosé. Save the rest for serving.

3. Blend until everything is smooth. 2. Once frozen, place into a blender with the strawberries.

4. Add in the Ruby syrup and blend together. 3. Add the Ruby syrup, ice and lemon juice.

5. Microplane Ruby into a small dish to garnish the rim. 4. Blend everything until smooth.

6. Dip the serving glass into liquid and then into the 5. Portion into glass and finish off with a splash of the Rosé.
microplaned Ruby to coat the rim.
7. Add margarita to glass.
8. Garnish with lime wedge and enjoy.

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VI . COC K TA I L S INGREDIENTS GRAMS %

TEQUILA Passion fruit puree

Simple syrup
180g
48g
35.71%
9.52%

SUNRISE Tequila
Ruby syrup
90g
150g
17.86%
29.76%
Orange juice 36g 7.14%
TOTAL 504g 100%
Format: Low ball glass

VI. COCKTAILS
Color & flavor preservation: Enjoy immediately PROCEDURE
1. In a mixing glass combine the puree, simple syrup, tequila
Tips & tricks: Passion fruit puree could and orange juice together.
be substituted for another
fruit puree. The ratio 2. Add the Ruby syrup and give one more stir.
may vary depending 3. In the bottom of the glass, add a small amount of grenadine.
on thickness of the puree.
4. Strain the cocktail into the glass.
Difficulty level: Low 5. Garnish with an orange peel twist.

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VI . COC K TA I L S

NORMANDY
FLOWER
Format: Cocktail glass

Color & flavor preservation: Enjoy immediately

Tips & tricks: Chill the sparkling water

before serving.

Difficulty level: Low

INGREDIENTS GRAMS %

Calvados 168g 28.57%

St. Germain 84g 14.29%
Ruby syrup 168g 28.57%
Lemon juice 24g 4.08%
Sparkling water 144g 24.49%
TOTAL 588g 100%

PROCEDURE
1. In a mixing glass, combine the Calvados, St. Germain and
lemon juice with ice and mix.
2. Add in the Ruby syrup and give another stir.
3. Pour into the glass and top with sparkling water.

VI . COC K TA I L S
INGREDIENTS GRAMS %

KIR ROYALE Crème de cassis

Ruby syrup
40g
30g
10.26%
7.69%
Champagne 320g 82.05%
TOTAL 390g 100%
Format: Champagne flûte

Color & flavor preservation: Enjoy immediately PROCEDURE

Tips & tricks: Chill the flûte before 1. Combine the crème de cassis and Ruby syrup.
serving.
2. Pour the champagne in the flûte.
Difficulty level: Low 3. Add in the Ruby mixture.

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VI . COC K TA I L S

SIDECAR
Format: Cocktail glass

Color & flavor preservation: Enjoy immediately

Tips & tricks: Grand Marnier could also be used in

place of the Cointreau.

Difficulty level: Low

INGREDIENTS GRAMS %

Cognac 220g 40.74%

Cointreau 160g 29.63%
VI . COC K TA I L S

WHITE LADY
Lemon juice 80g 14.81%
Ruby syrup 80g 14.81%
TOTAL 540g 100%

PROCEDURE
Format: Stem glass
1. In a shaker with ice, add the Cognac, Cointreau and lemon
juice. Color & flavor preservation: Enjoy immediately
2. Shake together until well chilled.
Tips & tricks: Having the egg whites at
3. Add in the Ruby syrup and shake again. room temperature will help it
to foam better when shaking.
4. Shave some Ruby with a microplane into a small dish.
5. Coat the rim with the Ruby shavings and pour in the Difficulty level: Medium
cocktail.

INGREDIENTS GRAMS % PROCEDURE

Gin 144g 29.03% 1. Put everything besides the Ruby syrup in a shaker without ice.

Cointreau 72g 14.52% 2. Shake together vigorously.

Lemon juice 64g 12.90% 3. Add ice and shake again until well chilled.

Ruby syrup 144g 29.03% 4. Put the Ruby syrup at the bottom of the glass.
Egg whites 72g 14.52% 5. Pour the cocktail from the shaker into the glass. The egg
whites will create a layer of foam on top.
TOTAL 496g 100%

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