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News: Ruby chocolate

 You may have heard the term 'ruby chocolate' on peoples lips over the past few weeks, and that is because there is a new product that is about to hit the shelves in the form of pink chocolate, the first new natural colour of chocolate since Nestle marketed white chocolate over eighty years ago. 

The man behind the claim is Peter Boone, Chief innovator and Quality Officer for Barry Callebaut. Ruby chocolate is made from the Ruby cocoa bean, the website claims, through a unique processing that unlocks the flavour and tone naturally present in the Ruby bean. No berries or flavour is added and no colour is added. The pinky hue comes from a powder that is extracted during processing. 

It's a remarkable claim, and one which is being called 'pure pleasure and a hedonistic delight.' Not as sweet as milk chocolate, but having a lighter flavour instead. 

'It’s a dedication to years of research into the artisanal processes of making chocolate' says Boone, 'but it was also luck that we found this potential in the bean 13 years ago.'

Is the market ready for an innovative new chocolate? Boone seems to think so, and with recent trend obsession with black and purple foods, it seems entirely possible that if ratified, this pink chocolate could revolutionise the market for the first time in over half a century. 

News of the product has only just been unveiled and the Zurich based company has yet to hit the mainstream consumers over the world. 18 months is the estimated time to have the product mass marketed and hitting the shelves. 

It certainly has an eye catching look and if the taste is right, we might be hearing big things from ruby chocolate. 

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