It’s therefore believed they use fruitier, unfermented cocoa beans treated with acids, to maintain its bright colour. It’s just the fermentation that’s different. It’s named for its rosy color (photo #1)—and possibly because many people might think that “pink chocolate” was for kids. I think this is what I was exactly looking for. The citric acid that engenders the pink color also provides the slight tart taste [source]. It turns out, identifying how ruby chocolate is actually made is pretty difficult. Most good quality white chocolate has a cacao content of between 20% to 40%. Barry Callebaut’s research department came across the possibility of ruby chocolate by chance about 13 years ago as it studied cocoa beans, and Germany’s Jacobs University in … Ruby chocolate contains no berries, berry flavor or colorings. The permit is valid for 15 months only and, “will allow the applicant to evaluate commercial viability of the product and to collect data on consumer acceptance of the product.”. To understand this, we must first examine the ingredients. It is a 1996 merger of Belgian chocolate producer Callebaut and French producer Cacao Barry. Ruby chocolate began development in 2004. The patent is for “cocoa-derived material” from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid and then defatting with petroleum ether. On the palate it delivers berry and citrus flavor notes. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. So I wonder what this ruby chocolate tastes like. The food scientists at Swiss* cacao producer Barry Callebaut created the new chocolate type they call ruby. A portion of sales benefits PLAY for P.I.N.K., which donates 100% of proceeds to advance the world’s most promising research. This issue could be one that is similar to white chocolate itself…is it really chocolate? Shawn Askinosie first visited the origin in 2008 to find a new bean source during a worldwide chocolate shortage. There’s not a newly discovered variety of cocoa bean called ruby and the marketing around this product is misleading. $17.80 $ 17. 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. Here’s more information from Barry Callebaut. “Cookies for a Cause” will be available from September 1st through October 31st, 2019, for $4.99 at select grocers and specialty markets including Cost Plus World Market, Earth Fare, Ingles, Jungle Jim’s, ShopRite and Stop & Shop. The percent of cacao in ruby chocolate is less than milk chocolate, which as 30% or more cacao‡. According to the Callebaut story, “One of [their] cocoa experts discovered that unique components, naturally present in cocoa beans, yield chocolate with an exceptional red-pink colour and fruity taste.” However, the company is adamant that ruby chocolate is natural and that the pink colour is not the result of added colouring or berry flavouring, but instead is naturally found in certain cocoa beans from Brazil, Ecuador and the Ivory Coast. The First Sale To Consumers. Whether in confectionary or cosmetics, you’ve probably come across cacao butter. What do you think it was that you weren’t a fan of out of curiosity? Personally, I do consider it to be the “4th” type of chocolate. Dark, milk and white chocolate have a new sibling: ruby chocolate. We take a closer look at ruby chocolate, what it actually is, how it’s made, what it tastes like and whether it really deserves the label of the fourth kind of chocolate. This refers to a cocoa bean that has been processed to make ruby chocolate. $14.99 $ 14. Baci Perugina with Ruby Cocoa Beans Limited Edition Dark Chocolate with Whole and Chopped Hazelnuts, 3.96 Ounce. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience.”. In 2004, Callebaut announced that it had apparently discovered a new type of bean: the “ruby” cocoa bean. © 2021 Cacao Magazine. So if cocoa isn’t even technically chocolate, why should something with only cocoa butter be considered chocolate? Traditionally in cocoa bean processing, after the fermentation stage (which removes the outer pulp from the cocoa beans) the beans are put out to dry. It was introduced in a new, premium flavor of Kit Kat bar in Japan and South Korea (Kit Kats are sold there in a wide variety of flavors. It features the signature wafers coated in a light layer of pink, ruby chocolate. Your email address will not be published. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. Required fields are marked *. It has also debuted in the United Kingdom, Korea and Japan, where it is said to be proving particularly popular. “The beans are like mother nature gave them to us and are not GMO. Entspricht der Ruby cocoa beans der Qualitätsstufe, die Sie als Kunde in dieser Preiskategorie haben möchten? It is due to the climate and soil, together with the techniques of cacao farming and harvesting, that origin chocolates each own a signature flavor profile. Look a little closer, however, and you’ll find the clue to ruby chocolate: citric acid. Thanks for sharing! Only under unique climate conditions, cocoa plants will produce Ruby cocoa beans. Many chocolate experts agree that for the final chocolate product to be pink, the cocoa itself must be very pink to maintain its colour. The color and flavor of the couverture are all from nature: No flavoring or color is added (sugar is added by whomever is transforming the couverture into a finished chocolate product). Barry Callebaut is able to identify the Ruby beans containing the right set of attributes. The cocoa beans that are used to make ruby come from tropical rainforests. Within the patent, they explain that “There is a desire amongst some consumers for cocoa products that have a different colour. She enjoys reading, hiking and holidays to exotic locations. Cocoa beans grow in a purple pod and when unprocessed they have a purple tint. They are then dried in preparation for roasting. . Sunlight. A great piece of information. The company’s first innovation, in 1891, were the delectable cookies known in the U.S. as Choco Leibniz (Leibniz Keks in Germany): a buttery biscuit on one side, a bar of chocolate on the other.  Make confections and desserts with ruby chocolate, from bonbons to mousse. But Callebaut has not been as open regarding the origin of ruby chocolate’s other ingredients: cocoa butter, sugar, citric acid, and milk powder, as well as emulsifiers. Ruby Cocoa Beans. I am really pleased to say it’s an interesting post to read. According to the US Food and Drug Administration (FDA), there are strict rules as to what can legally be labelled “chocolate”. Following the launch in 2017, journalists and other chocolate industry experts speculated that ruby chocolate was in fact made with regular but unfermented cocoa beans (which naturally have red-pinkish colour). £8.50 £ 8. Even though ruby chocolate was released in 2017, it seems it hasn’t quite created the shock waves Callebaut was expecting. But is ruby chocolate really a fourth type of chocolate, or is it just another marketing hype and buzzword? It contains cocoa solids and cocoa butter. I am still on the fence as to whether it’s really chocolate. Perhaps it was because it took a few years for ruby chocolate to become widely available to consumers, chefs and chocolatiers, which isn’t the ideal approach for the target market of Millennials who supposedly love instant gratification. In 2004, Callebaut announced that it had apparently discovered a new type of bean: the “ruby” cocoa bean. The first time I tasted it, I thought, “this is NOT chocolate!” Later I thought maybe it was . One of the most asked questions by chocolate lovers is: how do I store it? Controversially hailed as the fourth type of chocolate, ruby chocolate was unveiled on the 5th of September 2017 at a private event in Shanghai by the Belgian company Callebaut.  Get your ruby biscuits at while supplies last (photo © Barry Callebaut). Ruby chocolate was first available for sale to consumers in January 2018. 50 (£28.33/kg) Get it Tomorrow, Jan 11. Die erste rote Schokolade ist eine Weltneuheit. Cacaoholic Ruby Chocolate Chips | Crafted from the Ruby Cocoa Bean, No Colourants, No Fruit Flavorings | Ruby Couverture Chocolate Wafers (8 Ounce) 4.1 out of 5 stars 52.  Ruby chocolate joins the familiar dark, milk and white varieties (photos 1-3 © Barry Callebaut). . Shop by Cocoa Bean Origin Chocolate with Cocoa from a Single Origin. We’re so pleased to hear you’re enjoying the magazines as well! k oʊ /), which is also called the cacao bean or cacao (/ k ə ˈ k aʊ /), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Schokolade gibt es in weiß, braun und schwarz. According to Barry-Callebaut, ruby cacao pairs extremely well with rosé Champagne, Belgian Kriek beer, salty caramels and blue cheese.  The top and bottom of Bahlsen’s ruby cacao Choco Leibniz biscuit. It’s Ruby, a delicious taste experience, a tension between fresh berry fruitiness and luscious smoothness. 3.6 out of 5 stars 39. THE ORIGIN OF RUBY CHOCOLATE. Let us know what you think about ruby chocolate in the comments below. However, the company didn’t bring its product to market until well over 10 years later. Begin typing your search above and press return to search. This would make sense as citric acid is listed on the ingredients. All rights reserved. Whether or not you buy the story of its hidden origins, the photogenically pink product is starting to make waves on social media. Beans that are only washed can have a natural red-pinkish color. 99 ($2.52 / 1 Ounce) Japanese Kit Kat Matcha Green Tea Flavor chocolate, kitkat candy snack Japan Exclusive Pack of 2 353. I agree with the above comment that it’s a different kind of actual chocolate. But recently I looked up the difference between cocoa and and chocolate. TIP OF THE DAY: Ruby Chocolate & Bahlsen’s “Cookies For A Cause”. 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! It’s the natural occurrence of the typical precursors that qualify for a bean to have the ruby bean profile and evoke the ruby colour and taste. So how did this ‘millennial chocolate’ come to be? Really interesting comment, thank you very much for sharing and joining the conversation! I learn new information from your articl, youu are doing a great job. Ruby cocoa beans can be found in Ecuador, Brazil and Ivory Coast. Ruby chocolate was developed and created by Belgian-Swiss cocoa company, Barry Callebaut. I am a Chocolatier and Artisan Shop owner in Ontario, Canada. . because it still contains cocoa butter which comes from the cocoa bean. So people who don’t like dark, milk and white chocolate might like ruby—and vice versa. Susan Stokes is a freelance writer and self-confessed chocolate addict who founded Cocoa Box to help chocolate lovers discover the world’s finest craft chocolate. It’s a bit tart, in a pleasant way. Innovation opportunities with Ruby. Ruby chocolate unlocks dazzling taste experiences due to its unique fresh berry taste. Your email address will not be published. It seems, therefore, that to create ruby chocolate Callebaut prematurely stops the fermentation and drying stage in order to treat the unfermented cocoa beans with an acid for 24 hours or more in order to form a vibrant red colour. But is it any different to normal chocolate? . “Cocoa” was actually a typo on a ship’s manifest in the 1700s. If we look at how white, milk and dark chocolate are made, either adding dairy in the case of milk, or removing the cocoa solids in the case of white, Ruby is made by changing some processes for the cacao beans in the pre-conching stage. THE ORIGIN OF RUBY CHOCOLATE. The color and berry fruitiness are naturally present in the ruby cocoa beans, reflecting the choice of name,” she tells me. At the launch in Shanghai, Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer explained that ruby chocolate, “satisfies a new consumer need found among Millennials – Hedonistic Indulgence.”. I had the opportunity to study bean to bar chocolate making in Ecuador a couple of years ago. Chocolate is a combination of both cocoa solids AND cocoa butter. The ruby cocoa bean thrives in cacao growing countries like Brazil, Ecuador and Ivory Coast. Great article, from a great chocolate maker. The color and flavor of the couverture are all from nature: No flavoring or color is added (sugar is added by whomever is transforming the couverture into a finished chocolate product). https://puremillchocolate.com/blogs/news/why-i-m-not-impressed-by-ruby-chocolate. Shouldn’t it be called a “Cocoa Butter Bar” instead of White Chocolate? _________________. To the eye it is a lovely shade of pink (photo #1). Ruby cocoa beans grow under particular levels of humidity, sunshine and temperature and can be found in the Côte d’Ivoire, Brazil and Ecuador. The Nibble uses cacao to refer to the bean, cocoa to refer to the drink (a.k.a. It tastes sweet and tart, nothing like dark or milk chocolate, and more like white chocolate in texture, with fruity berry notes. The cocoa bean or simply cocoa (/ ˈ k oʊ. According to the company: And now, it’s in the U.S. On its own it tastes like nothing. ‡Most “newsstand” milk chocolate contains 30% cacao. Artisan producers often produce up to 45% milk chocolate, and products called “dark milk chocolate” can contain up to 70% cacao. After Ruby came out, I went back thru my photos and saw a pic I had taken of an under-fermented cacao bean. Ruby Chocolate: Everything You Need to Know, The Guardian with Ruby KitKats comments included, white chocolate has a cacao content of between 20% to 40%, How Chocoa Came to Be: An Interview with Caroline Lubbers, The Impact of COVID-19 on Small Chocolate Businesses. Ruby chocolate is unique in taste: it's neither bitter, nor milky, nor sweet. A Barry Callebaut spokesperson told us ruby – like milk, dark and white chocolate – is created using existing botanical cocoa bean varieties. †Cocoa and cacao are often used interchangeably. Germany's Jacobs University in Bremen cooperated in the development. KitKat made with ruby cocoa beans Nestle Middle East, meanwhile, introduced the Kit Kat Ruby Chocolate to the region at Sole DXB earlier this month. Industry speculation is that ruby chocolate is made with unfermented cacao beans that are washed but not fermented. Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. But what actually is it, how is it made and where can you buy.. Tempering chocolate is a crucial stage in working with chocolate, both for bean to bar makers and chocolatiers. Lebensmittelkunde - Kein Farbstoff: rosa Schokolade aus Ruby-Kakaobohnen. According to Barry Callebaut, ruby chocolate is made from “ruby cacao beans,” which are found in Ecuador, Brazil and Ivory Coast. KitKat Ruby Cocoa Beans (3 x 41,5g) 214. They’re limited-edition biscuits from Bahlsen, the world’s largest family-run biscuit [cookie] producer in the world, since 1889. On a scale from most to least amount of cacao content, ruby chocolate has more cocoa mass than white chocolate. Because there’s nothing more frustrating than finding out your chocolate.. Couverture chocolate is a type of chocolate used to make pastries, bonbons, truffles, and other confections. I’d never heard about it before so haven’t tried it. According to Callebaut’s website, the ruby beans’ origin is from Brazil, Ecuador and Ivory Coast. This would also explain why in 2009, Callebaut registered a patent with the European Patent Office for “the invention [relating] to acidified cocoa nibs.”. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. This would mean that hot cocoa and hot chocolate aren’t quite the same – I used to think they were! For me that process change makes it distinct enough to call it the 4th type. So when ruby chocolate finally launched in America in May 2019 it was under the name “ruby couverture” instead. Wonderful article, thank you. While red cocoa powder has been produced by several companies, this is t… Here’s more information. In fact, it has none of the flavors typically associated with chocolate, just the creamy mouthfeel. The naturally-occurring ruby cacao bean has properties that allow it to be processed into pink, fruity ruby chocolate. However, in November 2019, the FDA issued a temporary permit Callebaut to market it as “ruby chocolate”. The new variant is derived from ruby cocoa beans, which are found in Ecuador, Brazil and the Ivory Coast. 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. Humidity. Moreover, the debate whether it really is chocolate.. Just when Shawn thought he would leave empty handed, he was introduced to one of the region’s premier cocoa bean farmers, Peter Cruz. So glad you liked it, Rose! The ruby Kit Kat bar was next rolled out in Canada, Germany, the U.K., Australia and New Zealand. For now, the future of ruby chocolate remains open. Immerse yourself in its ruby colour. *The company is currently based in Zürich, Switzerland. To these, THE NIBBLE adds a fruity red like Beaujolais, dessert wines like demi-sec and sec Champagnes, Port and these dessert wines. FREE Delivery on your first order shipped by Amazon. Or perhaps it was down to launching it through Kit Kat, which didn’t quite appeal to the fine food market as anticipated. Origin chocolate is made from cocoa beans grown in a specific country, region or even a specific plantation (estate). Barry-Callebaut’s process is, of course, proprietary. “More than 10 years ago, one of our cocoa† experts discovered that components of certain cocoa beans could produce a cacao† taste experience with an exceptional flavor and color. It’s notorious for being both tricky but.. Nicola Knight, founder of Celebrate Cacao, is no stranger to producing outstanding chocolate festivals. Use Search Box Above ToSearch TheNibble.com Website,  Ruby chocolate joins the familiar dark, milk and white varieties (photos 1-3 ©,  From Bahlsen: Choco Leibniz presents Ruby Cacao (photos 4-5 courtesy. Ruby Cacao Beverage Pairings. However, we know that in 2009 the company registered a patent for “cocoa-derived material” from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid (citric acid) and then defatting with petroleum ether.”. If it contains both cocoa butter and mass, wouldn’t it then be a variation of a milk chocolate? Things got a little awkward for Callebaut when they tried to get ruby chocolate into the US market. The last time a new type of chocolate was released to the world was over 80 years ago when the Nestlé company introduced us all to white chocolate. The Taste. Ruby Chocolate Chips by Callebaut, The 4th Chocolate from The Ruby Cocoa Bean (500g) 4 ... Monty Bojangles Ruby Fruit Sunday Cocoa Dusted Truffles, 2 x 150g Gift Boxes (Choose from 9 flavours) 4.6 out of 5 stars 1,212. 00 ($10.00/Count) Get … Bahlsen Choco-Leibniz Biscuits (limited edition, see. There are no colorants or flavorings used. Pure cocoa has no cocoa butter – just cocoa solids. Here’s more information from Barry Callebaut. (p.s. 00 ($3.75/Ounce) FREE Shipping. Ein Schweizer hat jetzt einen vierten Typus erfunden: "Ruby", die ist rosarot und eine eigene Sorte. The use of coloured cocoa products can restrict the use of artificial food colourings or allow the use of less colouring material, for example.”Therefore, unlike Callebaut’s claim of the ‘ruby cocoa bean,’ this pink colour might be derived from any cacao variety in the whole world. A question: this article (and others) continually equate ruby chocolate to a type of white chocolate. At this stage, they are a deep red, wet, and intensely sour from the bacterial fermentation. As the name suggests, Nicola’s mission within Celebrate Cacao is to.. No matter if you're in Canada or Hong Kong, we've got you covered! “Ruby is made from a rare cocoa bean found only in Ecuador, Ivory Coast, and Brazil. Mix these beans with white cocoa butter and alas: ruby chocolate is created. This sourness fades as the beans dry. Ha! A Barry Callebaut spokesperson describes Ruby chocolate as “…not bitter, milky or sweet, but the tension between berry fruitiness and luscious smoothness.”. Callebaut registered a patent in 2009. Nonetheless, a few chocolate industry experts claim ruby chocolate will be on par if not bigger than white chocolate in the next 20 years. This confection, which is derived from the ruby cocoa bean found mostly in South America, is unlike its dark, milk and white chocolate counterparts because it's a gorgeous rosy-pink hue. Lose yourself in its intense fruitiness and fresh, sour notes. Simple.. White chocolate seems to always divide people between those who love it and those who hate it. However, we’ll leave it up to you to decide whether or not it should have the title as the fourth type of chocolate. Press Esc to cancel. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colourants or fruit flavourings. After harvesting, beans are traditionally washed (“lavado”), then fermented (“fermentado”) for four days. Single Origin chocolate is made from cocoa beans acquired from the same origin in the world. Also referred to as single estate, mono origin or single plantation, single origin chocolate encapsulates cocoa’s natural secondary flavor profiles. According to Barry Callebaut, the chocolate is made from a cacao bean they’ve dubbed the ruby cacao bean. The Background to Ruby Chocolate . very much enjoying the Cacao Magazine articles – thank you for them!). Nestlé was the first brand to launch a ruby chocolate product with Ruby KitKats. For the record, I say it is. $10.00 $ 10. However, that story doesn’t have quite the same ring to it. Ruby cocoa beans are made from the same regular cocoa beans. It had the dense dark purple colour and the same hues as the finished ruby chocolate. According to Barry Callebaut, the chocolate is made from a cacao bean they’ve dubbed the ruby cacao bean. The naturally-occurring ruby cacao bean has properties that allow it … Here’s a great way to try ruby cacao and help support breast cancer (October is Breast Cancer Awareness Month). They claim that the ruby chocolate is actually made from normal cocoa that is simply unfermented, lending the beans a pink complexion. The higher the percentage of cacao, the more chocolatey the flavor. Nestlé hat heute den Europa-Launch von KitKat Sublime Ruby bekannt gegeben – ein knuspriger Waffelriegel umhüllt von Ruby-Schokolade. $30.00 $ 30.  Get your ruby biscuits at while supplies last (photo © Barry Callebaut). However, the company didn’t bring its product to market until well over 10 years later. What an interesting article about this new type of chocolate! “drinking chocolate”), and chocolate for “eating chocolate.”.  From Bahlsen: Choco Leibniz presents Ruby Cacao (photos 4-5 courtesy Foodschau | Facebook). BAHLSEN RUBY CACAO COOKIES. 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.”. My research on chocolate has revealed that it’s the fermenting process that is responsible for the chocolate flavour and that longer fermentation results in better flavour (without overdoing it of course). 80 ($0.86 / 1 Ounce) Cadbury Mini Rolls Raspberry x 5 140g 38. They first had the idea for it way back in 2004 but did … As for white chocolate . The unusual pink color comes from a trademarked process of isolating specific compounds in cocoa beans. . Temperature. The first products we’ve seen so far are: Most assuredly, products like these, plus ruby cacao bonbons and desserts, are making their way to your neck of the woods. The possibility of ruby cocoa beans and resulting ruby confections was discovered by accident by the Barry Callebaut chocolate research department as they studied cocoa beans. According to Callebaut, ruby chocolate contains 47.3% cocoa solids. We offer a flat rate shipping fee of just £4.95. I do like fruity flavours but I doubt this will taste as good as a strawberry dipped in regular chocolate! How to Store Chocolate: The Dos and Don’ts, Couverture Chocolate: Everything You Need To Know, Cacao Butter: Everything You Need to Know, Tempering Chocolate: Why, How and Everything you Need to Know, Time to Celebrate Cacao – A Chocolate Festival with a Twist. 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