Callebaut Debuts Ruby RB2 and 100% Dairy-free NXT Chocolates to the World in Malaysia

As a die-hard chocolate lover, I absolutely feel contented when chocolate satisfies my sweet tooth and cravings. Therefore, I am super excited that Callebaut has officially launched their latest chocolate creations, the exquisite Ruby RB2 and the irresistible 100% Dairy-free NXT Chocolates. These innovative gourmet treats from the renowned chocolate maker, Callebaut, made their official debut in Malaysia on 15 June 2023 and are sure to captivate chocolate lovers across the world.

Ruby RB2
After dark, milk, and white chocolate, Ruby is the fourth variety. Along with its amazing ruby colour, it offers a rich fruitiness that is distinctive and tangy, fresh flavours. Ruby is a Mother Nature’s gift that is dedicated to artisans. The release of spark by Callebaut Ruby RB2 raises the bar for chocolate pleasure. Ruby RB2’s distinctive hue and taste come from the ruby cocoa bean and are original and unaltered by artificial colours or flavours that resemble berries. Nature at its most lavish is Ruby RB2.

Don’t you love the beautiful colour? I have tasted Ruby RB2. It actually has hints of sweet and sourish, like berries. Very special and unique! And I am very surprised that the colour and flavour are natural!

The worldwide launch of Callebaut Ruby RB2 in Malaysia demonstrates Callebaut’s optimism that the country’s chocolate market is also propelled by new trends. Ruby RB2 meets consumers’ appetites for new chocolate pleasures as they search for tastes that are more intense. According to research, millennials (18–35 years old), who blend a healthy lifestyle with the pursuit of extreme pleasure, are a key demographic for Ruby. Leading hotels, eateries, cafes, and bakeries and pastry shops in Malaysia will also find RB2 to be very appealing.

NXT
Similar to such, Callebaut’s NXT is intended for the next generation of chocolate enthusiasts who wants emphasize on the do good and feel good factors while indulge in a more sensible way. NXT maintains the same authentic flavour and quality as traditional chocolates yet being 100% dairy-free, plant-based, and vegan.

The NXT dark chocolate and NXT M_lk chocolate are launched in Malaysia today. NXT was meticulously crafted with the intention to surprise taste buds with healthier ingredients for the environment and health. It is inspired by and produced for all chefs, chocolate lovers, and the expanding vegan and plant-based food community.

Despite having all the richness of traditional chocolates, NXT is created entirely of plant-based components and contains no traces of milk or dairy. The chufa, or tiger nut, which is sometimes referred to as a plant-based “milk” with a naturally sweet taste and is also a sustainable ingredient with much lower carbon emissions than cow’s milk, is the source of the creamy texture in NXT M_lk particularly.

NXT is produced with sunflower lecithin and free of any artificial additives, flavours, or colourants, and is prepared in a special facility that complies with the strictest food standards in the industry. This facility also does not process any dairy ingredients.

The launch of Callebaut Ruby RB2 and NXT marks a renaissance for Malaysia’s chocolatiers, pastry chefs, artisans, bakers, hotels, restaurants, and caterers, states Robert Kotuszewski, Managing Director of Barry Callebaut in Malaysia.

Malaysians have an increasing desire for unique food experiences as well as health and wellness. Furthermore, more than half of the working population in Malaysia is Gen Zs and millennials. These young consumers bring a new level of spending power, snacking behavior and taste preferences. So, I am excited that we are launching Callebaut’s RB2 and NXT Dark and M_lk chocolates today. We are equipping our customers with a new generation of chocolate inspiration and innovation which responds to the needs of the younger generations of consumers: taste good, feel good and do good!

said Robert Kotuszewski, Managing Director of Barry Callebaut in Malaysia

Callebaut’s Ruby RB2 and NXT Dark and M_lk chocolates are a game changer in the bakery and pastry sector, according to Chef Amanda Lim, a Malaysian-born chocolatier and the Head Chef at the Chocolate Academy^TM in Singapore. It establishes a high bar for attractive and dairy-free chocolate inventions and works of art. She looks forward to seeing the inventive creations made possible by these new Callebaut goods as well as the potential and prospects they bring to Malaysian chefs and artisans.

According to award-winning chef Lawrence Cheong, the realm of chocolateiering now offers a vast array of creative opportunities. The intense indulgence that today’s consumers seek can be provided by chefs’ new and improved creations. For Callebaut Ruby RB2, he already sees the potential of both sweet and savoury pairings, while NXT Dark and M_lk chocolates have given him greater creative freedom to develop delicious recipes for the rising popularity of vegan and plant-based diets.

For more information, do check out their official website www.callebaut.com
Facebook: https://www.facebook.com/Callebaut/
Instagram: https://www.instagram.com/callebautchocolate/

About Barry Callebaut Group
With annual sales of about CHF 8.1 billion in fiscal year 2021/22, the Zurich- based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 65 production facilities worldwide and employs a diverse and dedicated global workforce of more than 13,000 people.

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The global brands catering to the specific needs of these Gourmet customers are Callebaut^® and Cacao Barry^®, Carma^® and the decorations specialist Mona Lisa^®.

The Barry Callebaut Group is committed to make sustainable chocolate the norm to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

About Callebaut
In 1911, Octaaf Callebaut surprised his brothers by presenting them his first chocolate, made in all secrecy in the heart of the family-owned brewery in Wieze. Octaaf had acquired the craft during a 6 months internship with a Parisian chocolate making company. No-one knew Octaaf’s entrepreneurial dream would  create a big shift for the family company. Octaaf’s recipes quickly found their way to the hearts of Belgian consumers. But the business really started taking off when Octaaf and his brother Richard decided to focus on making chocolate for the Belgian chocolatiers and professionals.

They created unique and high quality recipes for professionals such as the 811, the 823 and the W2: iconic chocolate recipes that to this very day are preferred by chefs & artisans around the world. Throughout the years, Callebaut kept perfecting the craft from bean-to-bar and innovated with the very first transportation of liquid chocolate to its customers, the invention of Callets™ that made it easier to dose, melt and temper chocolate, the launch of Ruby chocolate and the creation of the NXT dairy-free NXT chocolate for professionals to respond to the rise for delicious plant-based products. Since 2011, Callebaut also made a bold shift to sustainable cocoa for all its chocolate recipes, leading  to the first, fully traceable chocolates in 2020, in partnership with Cocoa Horizons.

Throughout all its activities, the spirit of founding father Octaaf Callebaut lingers on. His  entrepreneurial spirit – being always in pursuit of better – has been the red line for Callebaut to keep feeding the dreams and ambitions of artisans and chefs around the world. From young starting professionals to mature chocolatiers who want to grow their business, it’s Callebaut’s mission to support the artisans in making their mark.