The Richness of Ruby

December 18, 2019


The Richness of Ruby

We all know the standard tastes for chocolate – while chocolate is overwhelmingly creamy and sweet, dark chocolate mixes in a few bitter notes, and milk chocolate is a happy medium between the two. In 2017, however, the confectionary game was forever changed when a fourth variety of chocolate was discovered and introduced into the market by Barry Callebaut AG, the world’s largest processors of cocoa – ruby chocolate. 

Unlike any other chocolate tasted before, when you bite into ruby chocolate, you will feel dynamic notes of both sourness and sweetness, complemented by a luscious milkiness. The other dominant flavour in each bite of ruby chocolate is the taste of red fruits, such as berries. Barry Callebaut, when launching the product, described it as “colorful” and perfect for the taster who prefers variety and luxury in his diet. 

The first thing you will notice about ruby chocolate is the bright pink color, which is due to its creation from the ruby cocoa bean. Grown only under climate conditions in Ecuador, Brazil or the Ivory Coast, the exceptional flavour and notes of the ruby chocolate is entirely natural, with no added flavours or preservatives in packed bars or cakes.

Ruby chocolate is also noted for its fluidity, thus giving it the ability to be combined into cakes, pastries, confectionary, and of course, other styles of chocolate. In Fact, in 2018, Nestle assisted with the launch of the product by releasing the all-new KitKat bar in Japan and South Korea, made of ruby chocolate, in over 1500 locations worldwide.  Since then, ruby chocolate has also been released in Germany, the United Kingdom and recently, in a few stores in Canada. 

However, ruby chocolate is still very much a luxury product, with it being available largely in elite stores worldwide. With Valentine’s Day coming up, it is very possible to obtain some ruby chocolate to gift your loved ones a different sensory experience.