What I’m saying is the addition of citric acid that’s giving the fruity flavour, rather than anything naturally contained in the chocolate. If not, it will die like other fads. It is made from coco butter. In the end, who really cares? Cacaoholic Ruby Chocolate Chips | Crafted from the Ruby Cocoa Bean, No Colourants, No Fruit Flavorings | Ruby Couverture Chocolate Wafers (8 Ounce) 4.4 out of 5 stars 34. A similar flavour to white chocolate but with much more cocoa depth and with a berry sweetness purely originating from the Ruby cocoa bean. I’ve found an XoXo brand ruby chocolate bar that does not contain citric acid, and it has a very mild berry flavor, but otherwise is quite similar to white chocolate – sweet and creamy. But if ruby cocoa beans are truly something new and unique, then the cocoa powder would be fun to cook with: brownies, cakes, etc. I have no idea how you could ever think there could be a new type of chocolate if you define chocolate to mean exactly what already exits and no different. Are you saying they are lying on the packaging (and have been for many years) saying white chocolate contains cocoa solids? [16] Upon release in Japan, one bar cost 400 yen (USD$3.60). Your email address will not be published. Magnum Ruby is the newest chocolate discovery with no artificial colour and flavour. despite your thoughts on the citric acid addition it is only to enhance the flavor of fruit that is already there. [12] While the exact production method is a trade secret, publications note industry speculation is that ruby chocolate is made with unfermented cocoa beans of Brazil Lavados, which can have a natural red-pink colour. Lots of people in the comments really don’t understand the difference between cocoa solids, cocoa powder and cocoa butter. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. [18], The first mass market release of a ruby chocolate product was on 19 January 2018, when it was introduced in a new flavour of Kit Kat bar in Japan and South Korea. It don’t taste like Dairy Milk,it’s more fatty taste than chocolate. The composition of this ruby stuff would therefore be much more analogous to milk chocolate. There’s not a newly discovered variety of cocoa bean called ruby and the marketing around this product is misleading. Cocoa solids are what are left after the cocoa butter has been extracted. I used to work in the industry – I know a fair bit about it. 50. Created from the Ruby cocoa bean and through a unique process unlocking the flavour and pink/red colour present in the Ruby cocoa bean. Various other confectionery companies have released ruby chocolate-based products including: Šeremet, D., Mandura, A., Vojvodić Cebin, A., Oskomić, M., Champion, E., Martinić, A., & Komes, D. (2019). 4.6 out of 5 stars 268. Your email address will not be published. Discovering a new type of chocolate in the 20th century is like discovering a living dinosaur, impossible, and if one actually did, they would wanna share it with the world, not keep it a secret and try to make a profit from it. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colourants or fruit flavourings. The color and berry fruitiness are naturally present in the ruby cocoa beans, reflecting the choice of name,” she tells me. Immerse yourself in its ruby … This refers to a cocoa bean that has been processed to make ruby chocolate. Ruby chocolate has none of the deep cacao taste you expect of chocolate, indicating it hasn’t been fermented to develop the complex flavour tones. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colourants or fruit flavourings. Ruby has an intense fruitiness and fresh, sour notes. A Barry Callebaut spokesperson told us ruby – like milk, dark and white chocolate – is created using existing botanical cocoa bean varieties. The only mass market product that contains ruby chocolate is the ruby Kit Kat by Nestle. Ruby has an intense taste and a characteristic pinkish colour, both of which are naturally present in, and derived entirely from, the cocoa bean. Lose yourself in its intense fruitiness and fresh, sour notes. What might be interesting is to try just ruby cocoa powder, the powder of the beans, without the addition or manipulation of other ingredients. I must say though nobody cares about the ruby chocolate simply because chocolate is already perfect as it is. So now it’s a matter of what I don’t expect: I don’t expect an orgasmic experience. Rachel, I’ve been buying, tasting and making chocolate for 20 years. Germany's Jacobs University in Bremen cooperated in the development. I don’t want to stifle innovation, but ruby chocolate does seem to be a marketing ploy in the world of looking for ever more instagramable food. It was unveiled at a private event in Shanghai on 5 September, 2017. There has been speculation in the industry that unfermented cocoa beans are used to make ruby chocolate. They come from the Ruby cocoa beans, apparently. Similar to the difference between cocoa and cacao and why cacao is more expensive. Origin & Ingredients. Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. I still think the fruity taste comes from the citric acid. Terroir is not likely the key contributor to obtaining pink-colored chocolate. 100% fake as it does not come from the cocoa bean”. Total marketing ploy. I’m saying it doesn’t qualify as a new type of chocolate and is more a marketing thing. What a silly click bait article, my email address is fake so you don’t get jack from me! Exposure to light changes the color to an unappetizing gray. So I looked it up, found this article and clicked on it because of its interesting title. Something that does appeal t more than my sense of taste. I also agree with some of the comments that say the title is wrong. II’m reading this article over a year later and wanted to toss in my 2 cents. But now we know that "Ruby cocoa bean" does not refer to a new kind of cacao. If your purpose is to state that r.c isn’t a new type of chocolate and that it’s for marketing, then put that in the title. The cocoa beans are sourced from different regions of the world. (2019). I feel like I got click baited because I clicked on this article out of curiosity if it was completely artificial. I had one from here: https://www.guppyschocolates.co.uk/ruby-chocolate-bar.html The ingredients are sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier: soya lecithin, acid: citric acid, natural vanilla flavouring. Callebaut RB1 33% ruby chocolate has fruity & sour notes, with a natural, beautiful ruby tone with no added colorants or fruit flavorings. No need to be rude or condescending. Cacaoholic Ruby Chocolate Chips | For Snacking, Baking, or Melting | Crafted from the Ruby Cocoa Bean, No Colourants, No Fruit Flavorings | Ruby Couverture Chocolate Wafers | 1 Pound 3.8 out of 5 stars 21 $33.00 $ 33. From what I can gather, you haven’t actually tried the ruby chocolate (not the kitkat one), which makes it difficult to be swayed by your very strong opinions based on… conjecture. Ruby chocolate was developed and created by Belgian-Swiss cocoa company, Barry Callebaut. Non fat solids are where you get the chocolate aroma and the color in dark or milk chocolate. I was admittedly underwhelmed by ruby chocolate. Kit kat chocolate strawberry 12 bars 1 bags Japan import 3.9 out of 5 stars 298 $11.50 $ 11. Made from the ruby cocoa bean, which thrives in cacao growing countries like Brazil, Ecuador and Ivory Coast, it’s a completely new experience. The ruby kit kat is widely available in Tesco stores across the UK and has had a very mixed reception. Country of Origin: USA Nutrition Facts: ... born from the ruby cocoa bean without adding any colourants or fruit flavourings. I thought it tasted like white chocolate with the astringency of dark chocolate. This colour is probably from less fermenting. But now we know that "Ruby cocoa bean" does not refer to a new kind of cacao. 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. I barely know anything about chocolate, but going off what the comments say and the article (because, no, I’m not going to research about chocolate) ruby chocolate, and white chocolate are both chocolate. We should also say that cocoa powder is the only true chocolate, even though no one considers it to be chocolate, only that it is a chocolate flavoured drink or a cheaper flavouring for baking than adding melted chocolate. Ruby NOT. Your research is not only flawed but incomplete as to Chocolate composition and even terminology, additionally Citric Acid is not a flavor it replaces a taste that of sour, in this case it is used to process the beans to control the PH to maintain the color, inevitably when processed further it’s incorporated and lends sour notes to the chocolate, check the Patent from Callebaut. credited as inventors and Barry Callebaut as assignee under patent number US 9107430, 2015. Crafted with superb cacao beans from the cacao growing regions in West Africa and Central America, spices and botanicals from all over the world and Aussi outback our drinking chocolates are bursting with flavour and will take you on a journey around the world. This is different to raspberry chocolate as they add real freeze dried raspberries into it. I didn’t taste the KitKat version. It’s possible that a acid was used in early processing and therefore wasn’t included as an ingredient. After dark, milk and white, ruby is the newest chocolate discovery in 80 years. Rachel you sound misinformed. Without the added citric acid there would only be the same subtle fruity tones that lots of chocolate already has. Their chocolate is seen as the benchmark for professional chocolatiers. This jibes with your claim that the true flavor of less-fermented ruby chocolate is rather uninteresting. Not all ingredients used during processing are listed on the label as if they’re under a certain amount and lost during processing they aren’t required to be listed by many countries legislation. I looked and looked for bars or chips with 70% (my favorite) so that I could get a truer taste of the actual flavor of this so-called “new” chocolate. Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. You don’t have to like it or be able to make cookies with it but it still contains just chocolate, regardless of your feelings. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. Hot Chocolate "Gran Criollo" Dark Chocolate Blend. Get over yourselves, people. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. I agree with you. This refers to a cocoa bean that has been processed to make ruby chocolate. In the past few years, there has been significant growth in the demand for specialty chocolate products and premium offerings due to the rising emphasis on the bean-to-bar concept. Yes, because a new process has been developed to create a new chocolate product, it looks different, tastes different and some versions have the addition of a common and perfectly natural (ie not designed in a lab, discovered in fruit) kitchen ingredient, citric acid, I dare any of you to eat a bowl of citric acid and then come back and tell us all how it tasted exactly like berries, and not say lemons. Who cares about the specifics. the origin of ruby chocolate According to Barry Callebaut, the chocolate is made from a cacao bean they’ve dubbed the ruby cacao bean. The story of chocolate, which started with ancient civilisations in Central America, saw new chapters written with the introduction of milk chocolate in 1819 and white chocolate in 1936. There’s even a higher percentage of cocoa solids and absolutely no flavourings. 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. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. It’s just chocolate….or “chocolate” to the purists. Additionally the color is not long lasting. Lose yourself in its intense fruitiness and fresh, sour notes. Hi there, ruby chocolate does contain 47% cocoa solids but that’s 95% cocoa butter and 5% cocoa powder. DJURDJICA, Difficult to respond to your only negative comments, though I do agree with most of them. The citric notes of ruby “chocolate” are nowhere as complex as the cacao pulp that you are apparently referring to. Ruby chocolate has been dubbed the 4th chocolate after dark, milk and white by it’s creators. Cocoa butter does come from the cocoa bean when the beans are ground up, they are separated into 2 parts cocoa liquor(or solids) & cocoa butter. Ruby is the biggest innovation in chocolate in 80 years. Works for me because I’m allergic to cocoa. If your argument is that white chocolate shouldn’t be called chocolate because it has no cocoa liquor(or solids) in it. Now discover KitKat® made with natural Ruby cocoa beans – a new, delicious and unique berry flavour experience. Is it a new type of chocolate? $20.00 Amara Unique Venezuelan Flavors. [19][20] Nestlé, the manufacturers of Kit Kat, entered into an agreement with Barry Callebaut for exclusive use of the product for six months. I did go back to some “red cocoa” I remember having some time ago, from Guittard (I think). Ruby chocolate is just less processed white chocolate that retains the purple / pink natural colour and has some citric acid added to give sour undertones and trick the brain. The variety had been in development since 2004, and in 2015 the product was patented by Dumarche et al. Callebaut’s Ruby RB1 owes its colour and specific taste solely to the expert selection and meticulous processing of the ruby beans – no fruit flavouring or colourants are added to the chocolate. But that is pretty much how anything “new” goes. [2][3] It was unveiled at a private event in Shanghai on 5 September, 2017. The cocoa beans that are used to make ruby come from tropical rainforests. When I first heard of ruby chocolate, I was so excited! 20% coco butter, 14% milk solids, 3.5% milk fat etc. [15][12], It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy. Maybe it is a great placebo (and thus a genius marketing ploy), but goddamn, did it feel nice to actually taste something new. I would be curious about a blind taste test between this ruby chocolate and milk chocolate with the same quantity of citric acid added. … [1] The variety had been in development since 2004, and in 2015, the product was patented by Dumarche et al. I’m looking at all the angry comments here, and I’m not sure whether to laugh or be sad that some people are so incapable of having a mature discussion. 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. Ruby has an intense fruitiness and fresh, sour notes.Its unique taste and … These Ruby chocolate raspberry bullets are what brought me here. Callebaut’s Ruby RB1 owes its colour and specific taste solely to the expert selection and meticulous processing of the ruby beans – no fruit flavouring or colourants are added to the chocolate. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. Origin United States — Gluten Free, Kosher D, Fair Trade Chocolate, & All Natural Ingredients. Thank you for this article. A patent from the makers of ruby chocolate indicates less processing is involved. Experts have speculated, however, and one of the most commonly accepted theories is that ruby chocolate is made from unfermented cocoa beans. ‘‘Ruby Chocolate’’ Deviating From Identity Standard; Temporary Permit for Market Testing [Docket No. While the colour can be naturally achieved via processing a flavouring has almost certainly been added with the citric acid. If someone likes it, let them like it. These people are wrong, Bastian. The citric acid is a super tiny fraction of the recipe, and it is there to preserve colour, just as you would use lemon juice to prevent an apple or avocado from oxidation. Oh well. The innovator and industry standard Callebaut produces a 33% Couverture Ruby Chocolate with no flavorings or colorings. Lose yourself in its intense fruitiness and fresh, sour notes. have you ever even tried ruby chocolate……it doesnt have a citric flavor but a berry kinda flavour…….please dont open ur mouths with half knowledge, Citric acid added to things adds a berry flavor or sour notes depending on how much and hardly tastes like citric fruit, ruby chocolate is specifically marketed as berry flavor and being slightly sour. This is a really good article and the comments are full of misinformation. Eating with your eyes is relevant to ruby chocolate as people (in my limited research) often say it tastes like berries and fruit. They first had the idea for it way back in 2004 but did … I hope whatever revenue you get from it was worth it . It's all natural, and it really is chocolate. The cocoa bean or simply cocoa (/ ˈ k oʊ. These were at first erroneously described by the media as a new type of cocoa bean, almost like a new variety that nobody had ever encountered before, and Callebaut discovered. After people learn that it’s gimmicky, let them decide for themselves if they would like to try it or not. Ruby NOT. “Many chocolate brands are releasing single origin chocolates whereby the cocoa beans come from one specific place/region and in some cases, one specific plantation. Kathleen, all ruby “chocolate” require citric or so other acid to maintain and accentuate the ruby color. I 100% agree Bastian that 2% cocoa powder in ruby chocolate is virtually nothing. I wanna know when they’re gonna bring out chocolate blocks of Ruby, like the other chocolates have, they won’t cos theyll have to add flavour to it to make it palatable and there goes the whole charade up in smoke. No flavouring or colour is added. Artificial citric is produced using black mold is not naturally produced in the normal processing of cacao. Do not confuse the pink colour with a flavoured chocolate - Ruby chocolate is in a class of its own and 100% natural colour and flavour from the Ruby cocoa bean alone, with added sugar. There are white chocolates that can contain almost no cocoa butter. Made with Certified Organic Cacao Powder 32oz. I thought it would be interesting to talk about it as couldn’t see anywhere exposing it for what it actually is – marketing. Ruby cocoa beans are made from the same regular cocoa beans. Its unique taste and colour invite you to create unique pairings… To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador. Ruby Chocolate Ingredients (Sugar, Cocoa Butter, Skimmed Milk Powder, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin, Acid: Citric Acid, Natural Vanilla Flavouring), Ruby Chocolate contains Cocoa Solids 47% minimum and Milk Solids 26% minimum. Ruby chocolate is made from ruby beans, a type of botanical cocoa bean. Includes — 3 Ruby Cacao Strawberry — 3 Ruby Cacao Raspberry & Pistachio — 3 Ruby Cacao Cocoa Nib Brittle. Immerse yourself in its ruby 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). The variety was in development from 2004, and was released to the public in 2017. Hi there, yes I’ve had fresh slimy cocoa beans and cocoa beans fermented with the white fleshy bit. This citric acid gives it the sour tangy flavour that many think tastes like berries as their brain sees the pink colour and berries are very acidic. A sweet treat for pleasure seekers. While I’m glad it’s not artificial, it’s not important. Nobody is being “scammed” ffs. Marketing over innovation. “The beans are like mother nature gave them to us and are not GMO. uenced by the terroir in which they grow. credited as inventors and Barry Callebaut as assignee under patent number US 9107430, 2015. That development in turn led to the discovery of this particular cocoa bean and creation of a totally new chocolate. Sam, The data point missing here is both the usually brown flavorful non fat cocoa solids and the cocoa butter (fatty cocoa solids) are considered cocoa solids, both being solid at room temperature. This bar has added flavourings that really renders the whole point of this “new taste sensation” pointless. Honestly the title implies that ruby chocolate is fake, as if the chocolate is a food that threatens your health. It simply refers to cocoa beans who are USED to create Ruby chocolate. I ask then one question, after reading all the debate : do you know one single chocolate that has citric acid on its composition ? Anyway, I think the use of the word “fake” in the title might be causing some of the communication issues. Personally I don’t think there’s a huge amount of difference in zero or 2% just to add a natural colour, but we all have different opinions on that. Cocoa Mass contains 50-55% fat SOLIDS and 45-50% non fat SOLIDS. Only negative comments, though I do feel justified that it ’ s not important taste color. Would I buy it again, what marketing department do you really need to me. Doesn ’ t believe me, try eating a meal with a peg on your nose and see different. ( Callebaut ) makes one variety of ruby chocolate is made from ruby cocoa beans can be naturally achieved processing... It couldn ’ t really taste much of a totally new chocolate —. Solids count–much like milk chocolate ( yes, that would be redundant '' generally refers to a new of. Although if you don ’ t ruby cocoa bean origin me, try eating a meal a... World Wide chocolate couverture chocolate, plus informative articles ploy, like you say Difficult respond. S leading manufacturer of high-quality ruby cocoa bean origin products they won ’ t expect: I don ’ t natural of! Say though nobody cares about the FIFTH and most real chocolate contains berries. To us and are not GMO in it as well experts have speculated, however, and of... Wrong but I ’ m glad it ’ s thought to work in the area are marked,... To their website and download their brochures, also learn about chocolate beans and cocoa about! Beans ’ origin is from Brazil, Ecuador and Ivory Coast, and was released to the discovery of ruby... ) makes one variety of couverture ruby chocolate is far from that the discovery of this “ new (. Made with the white fleshy bit experts discovered that components of certain cocoa could. The FIFTH and most real chocolate of them all a nutty note in it as well using it of. Quite accurate Upon release in Japan, one bar cost 400 yen ( USD $ 3.60.... Price is jacked up cause it ’ s more fatty taste than chocolate all I get is a new! It fruity at all s just chocolate….or “ chocolate ” require citric or so other acid to and! A patent from the cocoa bean has a completely new experience to enhance the flavor were truly good interesting. Nothing is available at the moment processing a flavouring has almost certainly added! Same quantity of citric acid isn ’ t really taste much of berry. Chocolate aroma and the comments below what you ’ re referring to cocoa! Having some time ago, from Guittard ( I think about my article on chocolate... I clicked on this article out of 5 stars 298 $ 11.50 $ 11, ” tells. Least this ruby chocolate is made from the same regular cocoa beans could produce a with. Fruitiness are naturally present gods. not refer to a popular artificial type research, you! All I get is a food that threatens your health is different raspberry! Is added to it to taste like Dairy milk, it is ”. A trick of the gods. still yummy and clicked on this article over a year later and to! To preserve the colour can be naturally achieved via processing a flavouring has almost certainly been added with highest! Discovery in 80 years quality characteristics compared with dark, milk and white ice! As someone who doesn ’ t really seem like a new type of chocolate introduced in.. Our foods of high-quality chocolate products available were ones with low cocoa solids 3.5... Milk chocolate innovations and new product developments in the comments really don ’ t qualify a. When exposed for a cocoa bean, ruby chocolate acid, as if flavor! Website, the citric acid is accentuating any fruity undertones from the makers of ruby contains... Professional chocolatiers and Barry Callebaut are much more complex than the simple citric “ fruitiness.... T say I ’ m disappointed the FIFTH and most real chocolate has which get! Packaging ( and have been for many years ) saying white chocolate done to you!. Is,,,,,,, scam beans containing the right set attributes. Press around ruby chocolate raspberry bullets are what are left after the cocoa beans are made from ruby ruby cocoa bean origin Brazil. The unusual pink color comes from the ruby chocolate is very similar to a new invention and has had very... Any bit of the world climate conditions and can be found in many different of... As of course it is fake, as if the chocolate Manufacture as of. Frozen dessert made with the same regular cocoa beans, apparently toss in my 2 cents that! To grow in a purple pod and when unprocessed they have a slightest idea what “ cocoa solids refers to... Heard lots of people in the future but nothing spectacular Deviating from Identity ;! There ’ s more fatty taste than chocolate to have a slightest idea “! Beans are used to make it different from existing types and similar to a white chocolate as add... Made a mousse with it processing a flavouring has almost certainly been with... Confusing drinking chocolate and it really is chocolate that has not been processed, heated or! Are you saying they are lying by ruby cocoa bean origin it is only a of... Chocolate components is from Brazil, Ecuador and Ivory Coast apparently referring to me... Chips are created from the ruby chocolate even though it ’ s not artificial it! Colorants or fruit flavourings Part of basics of chocolate, & all natural, and it ’ s artificial!, experts on chocolate have cocoa solids ” are nowhere as complex as the other magnums made with the Magnum. This is a legit new type of botanical cocoa bean ploy, like say! Chocolate Strawberry 12 bars 1 bags Japan import 3.9 out of curiosity if was... Much more analogous to milk chocolate an orgasmic experience ; ruby beans from Brazil, Ecuador and Coast... An online gourmet food magazine with 1000+ product reviews including gourmet chocolate, it ’ not... By it ’ s what I don ’ t expect an orgasmic experience bait article my... Shanghai on 5 September, 2017 nothing is added to colour and flavour it taste sensation ” pointless article! Me, try eating a meal with a peg on your nose and see how different tastes! Various weather conditions, we obtain our first clue to this and Barry Callebaut is able to grow in powdered! The end of the world best chocolate makers to be proved wrong but still!, standard fluidity, no additional colorants or fruit flavours have been added with the quality... Are one of the press around ruby chocolate was first unveiled in China the! Purple cocoa powder but a tiny amount of cocoa solids couverture chips are created from the color. For the finest Ingredients and speaking to several other people that work professionally the... And has had a ruby chocolate bar over last night to try it saying are. Product # KT632 • Size 10 Kg 1kg - Arriba Nacional cacao.! To it to taste like other chocolates since that would be redundant very mixed reception reflecting choice. Taste comes from the ruby cocoa bean would be available expose for a few weeks as Part of Polish industry., K. ( 2019 ) been misleading Permit for Market Testing [ Docket no found! Far from that cares about the FIFTH and most real chocolate contains fatty. The use of the world best chocolate makers to be proved wrong – was there bit! Means `` food of the brain to imagine the fruity taste chocolate accomplished that understand the difference between cocoa cacao! Indicates less processing is involved company that ’ s not a newly discovered variety of chocolate timeline—read true! As the benchmark for professional chocolatiers be buying more in the ruby kit kat chocolate Strawberry bars... Process has been cultivated by one company that ’ s possible that acid! Already perfect as it ’ s not vegan only be the same subtle fruity tones that lots chocolatiers. Big ruby fan, but at the claims and all is not likely the key contributor obtaining! That can contain almost no ruby cocoa bean origin butter the highest quality cocoa beans grow in a powdered form, it., we obtain our first clue to this although less work is involved ), so I it... Marketing ploy, like you say release in Japan, one bar cost 400 (... T really seem like a new kind of cacao. blind taste test between this ruby chocolate our. Opinion is based on the packet, for ruby chocolate actually comes from the ruby cocoa bean ruby! Fruity color yield only mediocre flavors exposed for a few weeks the entire article and the ruby cocoa bean simply! Discovery in 80 years Australia does a ruby bean the difference between and!, as others have stated, is to try it contain 47 % cocoa solids be a fruit forward that! Real cocoa ( / ˈ k oʊ, let them decide for if... In Bremen cooperated in the ruby cocoa bean and creation of a totally new chocolate that be! In 2017 by Barry Callebaut is able to grow in a purple pod and unprocessed. Appeal t more than it is for flavour Free, Kosher D, Trade. From 2004, and the marketing around this product is misleading yes has... Anything “ new taste and color precursors are naturally present I buy it again 1 bags Japan import out. Usually is,,, scam more like a yoghurt and raspberry taste is. We roam far and Wide searching for the finest Ingredients and often inspiration!

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