Ruby Chocolate is the first new chocolate in 80 years and the fourth type of chocolate after Dark, Milk and White chocolate. Presented by Barry Callebaut, the world’s largest cocoa producer, Ruby chocolate is made from the Ruby cocoa bean grown in the Ivory Coast, Ecuador and Brazil. The flavour is described as “a tension between berry-fruitiness and luscious smoothness”.
No extra colour is added to create the pink hue, which comes from a compound extracted during the processing. The beans belong to the same family of cacao plant that is the origin of the chocolate we have been eating all this time.
According to Barry Callebaut, ruby chocolate is made from “ruby cacao beans,” which are found in Ecuador, Brazil and Ivory Coast. Similar to grapes that are grown for fine wine, the ruby cacao beans are influenced by their environment and thereby cultivated in specific climate conditions.
While the chocolate manufacturer has kept the details on how ruby chocolate is produced top secret, they have shared that the candy’s photo-worthy blush color and unique flavor are a result of the ruby cacao bean’s fermentation process.
Despite having no added berries, flavor or coloring, ruby chocolate still tastes pretty fruity. The chocolate boasts a sweet, berry-like flavor with a slightly tart after-note. It’s completely unlike milk or dark chocolate, seeing that it’s not overly milky or bitter.
Instead, ruby chocolate blends hints of berry (most notably raspberry and strawberry) with a smooth, decadent texture. If anything, it almost tastes like a rich, berry-flavored white chocolate.
Credit : Food Network
Picture Credit : Google
