The newest type of chocolate is Ruby Chocolate. It's made from a different kind of cacao. It's pink and is fruit-forward and full of flavour. Head over now to try this delicious new treat
What is Ruby Chocolate?
In 2017, Belgian chocolatier Barry Callebaut introduced ruby chocolate, the fourth type of chocolate. This chocolate has a deep pink hue that makes it stand out from other chocolates. It is not just coloured white chocolate but one that comes from a type of cocoa bean usually grown in Ecuador, Brazil, or the Ivory Coast.
They are made with 47.5% cocoa content and 26.3% milk. This trend-setting new cacao has flavours of intense fruitiness and fresh sour notes. Bold chocolates can be made using this unique cacao, perfect for creating rich and flavoursome chocolates with fruity flavours or colours. If stored properly, Ruby Cacao can last up to 12 months!
What does ruby chocolate taste like?
Those who love berries and chocolate will appreciate Ruby Chocolate. As Barry Callebaut describes it, it is neither bitter, milky, nor sweet but rather a tension of fresh raspberry fruitiness and luscious smoothness. Other notes include sour, yoghurt, tart, and tangy.
According to Isabel Maples, MEd, RDN, registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics, ruby chocolate is quite sweet. It tastes like raspberry-flavoured white chocolate with some milk chocolate added.
How does ruby chocolate compare to white chocolate?
According to Callebaut, there is more pure cocoa mass than white chocolate; Ruby Chocolate contains 47.3% cocoa solids. Most white chocolate has about 30% to 40% cocoa content.
Other than their looks, there is one significant difference between the ruby and white chocolate varieties. Ruby chocolate contains both cocoa butter and cocoa mass. White chocolate, by contrast, has only the cocoa butter component of the cocoa bean.
Why is ruby chocolate expensive?
Ruby chocolate is produced exclusively by Callebaut, which means there's currently limited production and supplies. Ruby chocolate is now mainly used by chocolatiers and pastry chefs.
How to store ruby chocolate?
As per Barry Callebaut's instruction, when using ruby chocolate, be mindful that it is sensitive to moisture, oxygen and light. We advise storing it in its original packaging to maintain its colour and shape. The chocolate works well with fat-based fillings but needs care when combined with water-based ingredients. Keep in mind that it is also unstable when baked and unsuitable for extrusion.