If you've been keeping an eye on the chocolate scene in recent years, you might have come across the buzz surrounding a novel chocolate variant: ruby chocolate. But what exactly is ruby chocolate, and how does it differentiate itself from other types of chocolate?

In this article, we're embarking on a journey to unravel the mysteries of ruby chocolate, exploring its history, production process, flavor profile, and more. So, whether you're an enthusiastic chocolate connoisseur or simply curious about this intriguing creation, join us as we share the details on ruby chocolate.

What is Ruby Chocolate?

At its core, ruby chocolate is an innovative type of chocolate that emerged onto the scene in 2017, courtesy of the Belgian chocolate powerhouse, Callebaut. The captivating aspect of this chocolate variety lies in its distinct reddish-pink hue, a characteristic that has earned it the name "ruby" chocolate.

The concept of introducing an entirely new type of chocolate has been a rarity, with the most recent addition being white chocolate, introduced over eight decades ago by Nestlé. However, in 2004, Callebaut tantalized the world with the announcement of a groundbreaking discovery—the "ruby" cocoa bean. This revelation, however, remained behind curtains for over a decade, finally making its grand debut in 2017.

The unveiling took place in Shanghai, where Peter Boone, Chief Innovation & Quality Officer at Barry Callebaut, emphasized that ruby chocolate was crafted to cater to a burgeoning consumer desire among millennials—an indulgence that he coined "Hedonistic Indulgence."

Cracking the Ruby Code: How it's Made

Demystifying the recipe behind ruby chocolate isn't a straightforward task, as Callebaut guards this information closely to ward off competitors. Nevertheless, certain elements of the production process have been pieced together.

The recipe includes ingredients such as sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier (soya lecithin), citric acid, and vanilla flavoring. While these elements might initially seem similar to those of white chocolate, the crucial differentiator here is citric acid. This acid is believed to play a pivotal role in generating ruby chocolate's captivating color and distinct flavor profile.

The process appears to involve halting the fermentation and drying stages prematurely, followed by treating the unfermented cocoa beans with citric acid for a prolonged duration. This unique method is thought to be responsible for the vibrant red coloration and the enticing taste of ruby chocolate. In essence, this process allows Callebaut to merge these specially treated cocoa beans with white cocoa butter, resulting in the creation of the alluring ruby chocolate.

Savoring the Flavor of Ruby Chocolate

Ruby chocolate tantalizes the taste buds with its delightful blend of sweetness and tartness. Its texture and creaminess bear resemblance to white chocolate, yet it unveils a subtle sourness and a fruity undertone that sets it apart.

A spokesperson for Barry Callebaut aptly describes the experience of consuming ruby chocolate as a harmonious dance between "berry fruitiness and luscious smoothness." Nestlé was the trailblazer in introducing a product using ruby chocolate—Ruby KitKats. In a taste test by The Guardian, reviewers likened the flavor to a creamy yet slightly tangy fruit-yogurt combination.

Contrasting Ruby Chocolate and White Chocolate

In terms of cacao content, ruby chocolate eclipses white chocolate, containing a noteworthy 47.3% cocoa solids. This surpasses the cacao content typically found in good-quality white chocolate, which usually hovers between 30% to 40%. Another point of differentiation arises in the components themselves—while ruby chocolate incorporates both cocoa butter and cocoa mass, white chocolate relies solely on cocoa butter.

Anticipating the Future of Ruby Chocolate

Although the impact of ruby chocolate hasn't fully lived up to Callebaut's initial expectations since its introduction in 2017, some chocolate industry experts predict a promising trajectory for this unconventional treat. In the years to come, ruby chocolate might make a name for itself that rivals, if not surpasses, the popularity of white chocolate.

In conclusion, ruby chocolate stands as an intriguing evolution in the realm of confectionery. From its origin story to its distinct taste and vibrant color, this unique creation by Callebaut has ignited the curiosity of chocolate enthusiasts worldwide. As time unfolds, the future of ruby chocolate promises to be both exciting and delicious, paving the way for a fresh chapter in the captivating history of chocolate innovation.

Frequently Asked Questions (FAQ) about Ruby Chocolate

  • Q1: What is ruby chocolate made out of? A: Ruby chocolate consists of sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier (soya lecithin), citric acid, and vanilla flavoring. It shares its cocoa bean origins with dark, milk, and white chocolate.
  • Q2: Is ruby chocolate authentic chocolate? A: Absolutely. Ruby chocolate is indeed considered a legitimate type of chocolate. It derives from cocoa beans and falls under the chocolate category. While its ingredients align with those of white chocolate, the presence of citric acid sets it apart.
  • Q3: Why is ruby chocolate relatively pricey? A: The exclusivity of ruby chocolate's production by Callebaut results in limited supply within the market. Presently, it remains primarily in the domain of chocolatiers and pastry chefs.
  • Q4: Is the pink color of ruby chocolate natural? A: Yes, the pink color of ruby chocolate is completely natural. It doesn't rely on added food colorings. Chocolate experts suggest that the cocoa beans themselves must possess a strong pink hue to maintain the color of the final product. This is thought to be achieved by using fruitier, unfermented cocoa beans treated with acids.
  • Q5: What is the future projection for ruby chocolate? A: Although the initial impact of ruby chocolate has varied, numerous chocolate industry experts anticipate substantial growth and recognition for ruby chocolate. It's believed that this distinct variety might achieve prominence that rivals, or even surpasses, the popularity of white chocolate in the next couple of decades.
August 13, 2023 — Ryan Dunn

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