What Is Ruby Chocolate?

What Is Ruby Chocolate?

2nd Sep 2021

When Barry Callebaut Group introduced ruby chocolate in 2017, the chocolate community went crazy. The reason? The newest creation of Belgian manufacturer was... pink. Yes, you've read it right. Pink chocolate is a real thing and not a fantasy taken straight from Roald Dahl's Charlie and the Chocolate Factory. What's more, it has gained quite the attention.

Made from ruby cocoa beans, the pink chocolate was quickly dubbed the "fourth type of chocolate," behind dark, milk, and white chocolate. It also, unsurprisingly, became a big hit among chocolate lovers. However, there's much more to ruby chocolate than meets the eye. For instance, the company fiercely guards the specifics of how the chocolate gets its pink color.

So what exactly is ruby chocolate? Where does it come from? How does it taste? And are there any benefits coming with it? If you're interested in learning where all the hype surrounding ruby chocolate products comes from, this article will provide you with all the answers.

What Is Ruby Chocolate and Why Is It Pink?

As mentioned, Barry Callebaut Group introduced its new type of chocolate in 2017. To make ruby chocolate, Belgians use the ruby cocoa bean, grown in Ecuador, the Ivory Coast, and Brazil. Interestingly, the ruby beans are nothing new. In fact, they come from the same kinds of cocoa beans used to produce the "traditional" types of chocolate.

So, where does the pink color come from? Well, the company hasn't been particularly open about how the chocolate gets its distinctive color. According to them, the production process doesn't involve any additional colors and flavors. Instead, they use cocoa beans that have a specific mix of compounds.

What are those? We can find the answer in ruby chocolate's 2009 patent. The company refers there to high levels of pigmented polyphenols. The patent also mentions the unique processing technique, which involves minimized fermentation, acid, and petroleum ether.

These two factors are likely to be responsible for the pink color ruby couverture is so famous for. This ends the discussion regarding the rumors that ruby chocolate is made of just a flavored cocoa butter or colored fat.

How Does It Taste?

If we were to describe ruby chocolate's taste, we'd say it tastes like sweet, raspberry-flavored white chocolate. Barry Callebaut itself describes it as a "tension of fresh berry fruitiness and luscious smoothness," but there is much more to it. Besides raspberry, one can also taste yogurt and lemon notes. Ruby chocolate doesn't only look but also tastes unique.

Interestingly, despite its taste resembling white chocolate, ruby chocolate is made in the milk chocolate style. It also doesn't use any additional and unique flavors. It's just cocoa butter, milk powder, sugar, a touch of cocoa mass, and other ingredients (including citric acid). In other words, its production process doesn't differ much from other chocolates.

What makes the famous pink chocolate taste so differently, then? Only Barry Callebaut knows the answer to this question, and you can be sure they won't share it with the world eagerly. One of the reasons for the distinctive taste may be the use of citric acid, a sour organic substance that "kills" the cocoa flavor in ruby chocolate.

Does Ruby Chocolate Have Any Nutritional Benefits?

Since ruby chocolate is made of cocoa beans, we can assume that it has the same nutritional benefits as milk, white, or dark chocolate. That's mostly because of flavanol, a type of phytonutrient that is a natural compound of a cocoa bean.

With that in mind, ruby chocolate should:

  • Contain a saturated fat called stearic acid which doesn't seem to raise cholesterol;
  • Act as an antioxidant.

However, as mentioned, these common chocolate benefits are yet to be confirmed when it comes to ruby chocolate. The main question regarding this matter is whether the acid used in processing alternates the flavanol activity.

Where to Buy Ruby Chocolate?

Ruby chocolate still hasn't quite conquered the U.S. market. The reason for that might be the fact that the FDA didn't classify it as chocolate at first. Because of that, it couldn't be called, well, ruby chocolate. Instead, you could find it under the name of ruby couverture, and it's still called that way in many stores.

When it comes to buying ruby chocolate, the best way to do it is via the internet. Many online stores offer various ruby chocolate products, such as ice cream, bars, cacao, or bonbons.

If you're looking for top-quality ruby chocolate, visit our store and try the new wholesale offering of ruby couverture chips and experience a confection with a taste unlike anything before.

The Future of Ruby

Mind our words. Ruby will become a gem in the world of chocolates. At the moment, the chocolate community is divided into two groups. Some think that as the fourth category in chocolate, ruby cacao bean process chocolates have real potential to be as widespread as other types of chocolate. Others, on the other hand, have perceived it strictly as a marketing angle.

However, the chocolate industry as a whole is confident over the new invention, and it is believed this will become a popular new fourth category of chocolate in the USA and will stand on its own being awarded a special section in the world of confectionery.

Is Ruby Chocolate Worth Giving It a Go?

Ruby cocoa beans

Ruby chocolate is still a relatively unknown product in the United States. Sure, it has its fans, but it still hasn't broken through to the wider public. However, considering its original look and taste, one can be sure that it's only a matter of time until ruby chocolate will officially become the "fourth chocolate."

Is it worth this title, though? It depends on your taste buds. On the one hand, its unusual flavor can be treated as a breath of fresh air. On the other, it doesn't really revolutionize the industry. It's just another type of chocolate, and the only thing that makes it truly unique is the color.

It all depends on the way you look at it. One thing is for sure - ruby chocolate is here to stay. But whether it will reach its full potential? We'll find out in the near future. And if you're thinking about giving it a go, we encourage you to do that. You won't be disappointed.