Ruby Chocolate

Ruby chocolate, the sweet pink chocolate, was created by the world's largest chocolate producer Barry Callebaut. In addition to dark chocolate, milk chocolate and white chocolate, which consists only of cocoa butter, this new, fourth variety was launched in 2017.

Chocolate manufacturers are arguing about this "chocolate": Ruby is actually not cocoa in the traditional sense, as the beans have not undergone the usual fermentation process. It is only during this fermentation of the cocoa beans that the typical cocoa taste is created. Ruby, on the other hand, is not fermented and therefore has no typical chocolate taste. Since "fruity" beans are used, the cocoa tastes more like red fruit, almost like white chocolate with raspberry. During processing, citric acid and petroleum ether are used to obtain the special pink colour.

Barry Callebaut originally developed Ruby chocolate for the Asian market, where new creations and experiences are constantly expected. In Europe, the pink chocolate mass was first used for Kitkat bars. Little by little, this variety is finding its way to other chocolatiers, who all purchase Ruby chocolate from the same manufacturer.

Ruby chocolate, the sweet pink chocolate, was created by the world's largest chocolate producer Barry Callebaut. In addition to dark chocolate, milk chocolate and white chocolate, which consists... read more »
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Ruby Chocolate

Ruby chocolate, the sweet pink chocolate, was created by the world's largest chocolate producer Barry Callebaut. In addition to dark chocolate, milk chocolate and white chocolate, which consists only of cocoa butter, this new, fourth variety was launched in 2017.

Chocolate manufacturers are arguing about this "chocolate": Ruby is actually not cocoa in the traditional sense, as the beans have not undergone the usual fermentation process. It is only during this fermentation of the cocoa beans that the typical cocoa taste is created. Ruby, on the other hand, is not fermented and therefore has no typical chocolate taste. Since "fruity" beans are used, the cocoa tastes more like red fruit, almost like white chocolate with raspberry. During processing, citric acid and petroleum ether are used to obtain the special pink colour.

Barry Callebaut originally developed Ruby chocolate for the Asian market, where new creations and experiences are constantly expected. In Europe, the pink chocolate mass was first used for Kitkat bars. Little by little, this variety is finding its way to other chocolatiers, who all purchase Ruby chocolate from the same manufacturer.

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