They’re calling it the 4th type of chocolate, standing apart from white, milk and dark chocolate in a class of it’s own! Ruby chocolate was invented by a company called Callebaut who have been in development of the chocolate since 2004. Ruby chocolate is not just coloured white chocolate, it actually contains 47% cocoa solids and white chocolate contains zero cocoa solids – only cocoa butter. Cocoa solids are normally brown in colour so how does Ruby get is pink colouring? Most sources are saying that Callebaut discovered a new type of cocoa bean that is pink in colour, however this is not the case. Cocoa beans become brown through a fermentation process. Ruby chocolate is believed to have forgone this process so that it retains the original colour of the bean. From this point they would process the bean into cocoa powder, preserving the pink colour and thereby allowing them to make Ruby chocolate.

Unfermented Cocoa Beans

The good news is that Callebaut says there is absolutely nothing artificial or chemical in the chocolate and the process they use is all natural. Their website describes Ruby as “This gift of mother nature surprises and bedazzles with a completely new chocolate taste and colour experience, born from the ruby cocoa bean – without adding any colourants or fruit flavourings.” They also supply the following taste profile for the Ruby chocolate:

Is Ruby for you? Ruby is for you if you like the creaminess that comes with chocolate but also crave the bitterness that comes with a darker chocolate and if you love a fruity flavour.

Want to try Ruby? You can create your very own Ruby chocolate block in our creation lab.

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