Barry Callebaut reveals the fourth type in chocolate: Ruby

Ruby chocolate has an intense taste and characteristic reddish color.The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.

The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. The cocoa beans are sourced from different regions of the world. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop. It’s expected that Ruby, like Dark, Milk and White chocolates will be introduced in different product categories.

The invention of Ruby chocolate is the work of global R&D centers of Barry Callebaut, based in France and Belgium – part of a global network of 28 R&D centers –, the Jacobs University, and over 175 years of expertise in sourcing and manufacturing.