Who invented Ruby Chocolate?
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian-Swiss cocoa company. They noticed that certain kinds of cocoa beans can produce a vivid pink chocolate, but have kept their production methods a secret. They claim it is all-natural, with no added flavours or colours.
Ruby chocolate was first released to the mass market in January 2018 as a new flavour of Kit Kat. It was sold exclusively in Kit Kat boutiques in Japan & South Korea. Chocolate lovers in the UK were the first to try the Ruby Kit Kat in Europe.
What is Ruby Chocolate?
The cocoa beans used to make Ruby chocolate are grown on the same plant as the cocoa beans used to make dark, milk and white chocolate and originate from Ecuador, Brazil and the Ivory Coast. However, the beans are unfermented or lightly fermented and turn a vivid purple during this process.
Citric acid, which is abundantly found in nature in fruit and vegetables, is used to help create Ruby chocolate. The processing of the raw ingredients is is what unlocks the flavour and colours naturally present in the beans.
Callebaut believe that consumers like Ruby chocolate because of its unique look and are curious to try it. It was recognised as the food trend for 2019.
What does it taste like?
Despite containing no added berries, flavour or colouring, Ruby chocolate still tastes pretty fruity. It's most like white chocolate, but nowhere near as sweet.
We believe that our Ruby chocolate is creamy, with a tart fruitiness.
Give it a try! Buy online here.