Press Esc to cancel. These special ruby cocoa beans are sourced from different tropical growing regions of the world using a careful selection method. Description. We offer a flat rate shipping fee of just £4.95. According to Callebaut, ruby chocolate contains 47.3% cocoa solids. Image: ruby by Barry Callebaut (image source). All rights reserved. The bright pink color and flavor are naturally present in the ruby cocoa bean, yet can only be unlocked through a trademarked handling process and do not happen spontaneously in nature. Alternatively, you can melt the ruby chocolate using a double boiler. Or perhaps it was down to launching it through Kit Kat, which didn’t quite appeal to the fine food market as anticipated. Cocoa powder … “You need to find the specific beans and to process them in a specific way to release the color and flavor in a natural way. On a scale from most to least amount of cacao content, ruby chocolate has more cocoa mass than white chocolate. It turns out, identifying how ruby chocolate is actually made is pretty difficult. Favored by professional pastry chefs, the intense bittersweet character, rich, deep-red color, robust, fudge-like flavor and full chocolate essence is ideal … The ruby chocolate is distinctive because the fresh berry-fruitiness and color precursors are naturally present. Chocolate is a combination of both cocoa solids AND cocoa butter. . Angus Kenned, renowned Chocolate expert, and editor of industry bible Kennedy's Confection was one of the few lucky ones who got to try the ruby at the launch event in Shanghai. . Nestlé was the first brand to launch a ruby chocolate product with Ruby KitKats. According to Callebaut, ruby chocolate contains 47.3% cocoa solids. In a taste test done by The Guardian with Ruby KitKats comments included: “…the taste was really quite delicious – creamier than milk chocolate, less sickly than white chocolate, with just a hint of a zingy fruit-yoghurt tang.”, “…it is semi-sweet, slightly perfumed, a bit like those Special K red berries.”. Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. Its unique taste and colour invite … Some think as a fourth category in chocolate, ruby cacao bean process chocolates have real potential to be as widespread as other types of chocolate, while others have perceived it strictly as a marketing angle. But is it any different to normal chocolate? In the ‘How is it different to White Chocolate’ section Susan actually explains some of the key differences and why it isn’t really white chocolate! Net Weight: 3.5 oz. I think this is what I was exactly looking for. A great piece of information. The variety had been in development since 2004, and in 2015, the product was patented by … For the record, I say it is. Perhaps one of the reasons for the launch in China was because white chocolate is quite popular there as compared to the rest of the world. This would also explain why in 2009, Callebaut registered a patent with the European Patent Office for “the invention [relating] to acidified cocoa nibs.”. While red cocoa powder has been produced by several companies, this is the first time a natural ruby color has been produced in cocoa beans. Tried it with Kit Kat ,tasted different.Would definitely try it again due to fruity berry taste like chocolate.Something different and something new in the world of cocoa.More to discover than we expected. The unusual pink color comes from a trademarked process of isolating specific compounds in cocoa beans. Even though ruby chocolate was released in 2017, it seems it hasn’t quite created the shock waves Callebaut was expecting. I am really pleased to say it’s an interesting post to read. Within the patent, they explain that “There is a desire amongst some consumers for cocoa products that have a different colour. Ruby … The spectacular taste and pink color come from bringing ingredients together in a secret trademarked process by a famous cacao grower. Made from red cocoa powder derived from the ruby cocoa bean, the new iteration is said to possess “berry-fruitiness and luscious smoothness,” providing chocoholics “intense sensorial delight.” Ruby … Really interesting comment, thank you very much for sharing and joining the conversation! She enjoys reading, hiking and holidays to exotic locations. It’s a completely new taste experience. The chocolate has … According to the Antoine de Saint-Affrique: “It's natural chocolate. At first glance, ruby chocolate doesn’t seem much different to white chocolate. Simple.. White chocolate seems to always divide people between those who love it and those who hate it. Ruby chocolate is crafted with natural ingredients, unique in color and flavor without colors or fruit flavorings being added. This would make sense as citric acid is listed on the ingredients. According to the US Food and Drug Administration (FDA), there are strict rules as to what can legally be labelled “chocolate”. https://puremillchocolate.com/blogs/news/why-i-m-not-impressed-by-ruby-chocolate. Things got a little awkward for Callebaut when they tried to get ruby chocolate into the US market. Most good quality white chocolate has a cacao content of between 20% to 40%. For me that process change makes it distinct enough to call it the 4th type. The ingredients of Callebaut’s ruby chocolate are as follows: sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier; soya lecithin, citric acid, natural vanilla flavouring. Chocolate aren ’ t bring its product to market it as “ ruby ” cocoa bean to be a bean. 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