What is this new Ruby Chocolate everyone is talking about?

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First there was dark chocolate, and then a genius added milk to the dark chocolate to create creamy milk chocolate. Then another great mind removed the cocoa solids from the cocoa butter in the cocoa bean to create white chocolate.   That was 80 years ago. Now what is this new pink chocolate that’s been getting a lot of press?  

Ruby Chocolate, the reported fourth chocolate invented by the Barry Callebaut Company, comes from the ruby cocoa bean and is said to have natural berry-like flavor. According to the company, the ruby cocoa bean has not been genetically modified and the final product has no coloring or flavoring added. The flavor and color naturally present in the ruby cocoa bean are unlocked through a unique processing technique patented by company. Some have speculated that ruby chocolate is not revolutionary but the mere the result of taking an existing variety of cocoa bean, subjecting it to a greatly reduced fermentation process, treating it with an acid and defatting it with petroleum ether in order to bring out a rosy color. This chocolatier thinks that it is irrelevant whether it is a whole new category of chocolate or just a new processing technique –what matters is the flavor.

 So, what does this new type of chocolate taste like? Is the mouthfeel unique? I have no idea. Since being unveiled at a private event in Shanghai in September 2017, ruby chocolate not been made available for purchase in the United States for eager chocolatiers to develop into new products. In fact, so far it has only been used in Kit Kat bars sold in Japan and South Korea. Supposedly it has a fruity, sweet yet sour flavor unlike the cocoa flavor traditionally associated with chocolate. What does this mean?

I know I can’t wait to try it and get my hands on a small supply to use here in my chocolate factory. Until then, if you are in Japan or South Korea and able to taste it, let us know what you think in the comment section below.

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