(100 g) Ingredients: Ruby (sugar, cocoa butter, whole milk powder… 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. It’s notorious for being both tricky but.. Nicola Knight, founder of Celebrate Cacao, is no stranger to producing outstanding chocolate festivals. It’s the, natural occurrence of the cocoa precursors that qualify a cocoa bean to have the ruby bean profile and, Millennials are the target audience for ruby chocolate, https://www.thesun.co.uk/news/4394109/ruby-chocolate-new-flavour-invented-special-ingredient/, http://www.smh.com.au/business/world-business/ruby-is-the-first-addition-to-chocolates-colour-palette-in-80-years-20170905-gybn59.html, https://www.mnn.com/food/healthy-eating/blogs/new-ruby-chocolate-intense-sensorial-delight, https://www.confectionerynews.com/Article/2017/09/06/Ruby-chocolate-naturally-colored-by-cocoa-Barry-Callebaut, https://www.confectionerynews.com/Article/2017/09/15/Ruby-chocolate-New-gem-in-confectionery-crown-or-pink-misfit, https://www.bloomberg.com/news/articles/2017-09-05/chocolate-gets-first-addition-to-color-palette-in-80-years-ruby, http://www.independent.co.uk/life-style/food-and-drink/swiss-scientists-ruby-chocolate-new-flavour-barry-callebaut-a7930046.html, https://www.santabarbarachocolate.com/chocolatier-jason-vishnefske/. Let us know what you think about ruby chocolate in the comments below. Within the patent, they explain that “There is a desire amongst some consumers for cocoa products that have a different colour. It’s refreshing and has a light, creamy texture. However, the company didn’t bring its product to market until well over 10 years later. Whether this is a good or bad thing depends on your point of view.” He further added: “It’s also sweet like traditional chocolate but, instead of the warm, cloying feel and flavor, the taste is zingy and fresh. Ruby chocolate is made from the ruby cocoa bean. It’s a completely new taste experience. . Ruby chocolate is crafted with natural ingredients, unique in color and flavor without colors or fruit flavorings being added. Many chocolate experts agree that for the final chocolate product to be pink, the cocoa itself must be very pink to maintain its colour. 210 g. fresh butter. Ruby chocolate was developed from the ruby cocoa bean, according to the developers at Barry Callebaut, a Swiss-based organization that's among the world's biggest chocolate producers. NATURAL INGREDIENTS: Perfect blend of organic dutch cocoa from Dominican Republic, beetroot, raw sugar and spices. I do like fruity flavours but I doubt this will taste as good as a strawberry dipped in regular chocolate! For me that process change makes it distinct enough to call it the 4th type. Moreover, the debate whether it really is chocolate.. Nonetheless, a few chocolate industry experts claim ruby chocolate will be on par if not bigger than white chocolate in the next 20 years. 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. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. A Barry Callebaut spokesperson describes Ruby chocolate as “…not bitter, milky or sweet, but the tension between berry fruitiness and luscious smoothness.”. If you can’t find or don’t love the taste of ruby chocolate, … 09 ($11.09/Count) Your email address will not be published. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. This dreamy hot chocolate is made from ruby cocoa beans, which are naturally pink in colour and have a fruity taste to them. The cocoa beans that are used to make ruby come from tropical rainforests. 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). As per Maria Mogelonsky, director of insight at Mintel: “The unexpected pink color of the new chocolate is likely to find its way onto social media platforms of myriad millennials, for whom the ‘fun’ aspect of food is a purchase driver.”. For now, the future of ruby chocolate remains open. However, that story doesn’t have quite the same ring to it. 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. 50% of chocolatiers say yes and the rest no. Pure cocoa has no cocoa butter – just cocoa solids. Ruby Chocolate is the most commonly used name, but you will often see it called Rose Chocolate on menus in Asia or Pink Chocolate in the Middle East. It contains cocoa solids and cocoa butter. So glad you liked it, Rose! I had the opportunity to study bean to bar chocolate making in Ecuador a couple of years ago. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. Crumble together in a stand mixer equipped with a flat beater. Telling the Stories Behind Good Chocolate. I am a Chocolatier and Artisan Shop owner in Ontario, Canada. very much enjoying the Cacao Magazine articles – thank you for them!). While red cocoa powder has been produced by several companies, this is the first time a natural ruby color has been produced in cocoa beans. These special ruby cocoa beans are sourced from different tropical growing regions of the world using a careful selection method. This true gift of … Most good quality white chocolate has a cacao content of between 20% to 40%. I don’t like it unless it’s a garnish for a regular chocolate recipe. Personally … It’s just the fermentation that’s different. Image: ruby by Barry Callebaut (image source). It’s the natural occurrence of the cocoa precursors that qualify a cocoa bean to have the ruby bean profile and evoke the ruby color and taste. special process which unlocks the flavor and color naturally present in the ruby cocoa bean. 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. Ruby offers a totally new taste experience, which is not bitter, milky or sweet, but a binding between berry-fruitiness and luscious smoothness. A question: this article (and others) continually equate ruby chocolate to a type of white chocolate. It even leaves the palate cleansed and refreshed”. Ha! I am still on the fence as to whether it’s really chocolate. But is ruby chocolate really a fourth type of chocolate, or is it just another marketing hype and buzzword? Net Weight: 3.5 oz. Angus Kenned, renowned Chocolate expert, and editor of industry bible Kennedy's Confection was one of the few lucky ones who got to try the ruby at the launch event in Shanghai. Shouldn’t it be called a “Cocoa Butter Bar” instead of White Chocolate? Ruby chocolate, as it is being called, has been in development for 13 years since the company said it first discovered a new type of cocoa bean during experiments and refinements in their … © 2020 Cacao Magazine. Ruby stands alone as a shining star in a fourth chocolate category. The unusual pink color comes from a trademarked process of isolating specific compounds in cocoa beans. 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). Some think as a fourth category in chocolate, ruby cacao bean process chocolates have real potential to be as widespread as other types of chocolate, while others have perceived it strictly as a marketing angle. This would mean that hot cocoa and hot chocolate aren’t quite the same – I used to think they were! 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 … The ruby chocolate is distinctive because the fresh berry-fruitiness and color precursors are naturally present. Ruby may not find a special place in the hearts of die-hard chocolate lovers who would rather go for the dark cocoa bean taste or prefer their chocolate to taste like bitter chocolate instead of a red berry fruity flavor. present. Image: Reception of ruby in Shanghai (image source). This would also explain why in 2009, Callebaut registered a patent with the European Patent Office for “the invention [relating] to acidified cocoa nibs.”. Things got a little awkward for Callebaut when they tried to get ruby chocolate into the US market. But this practise has now migrated from the dinner table to … It’s therefore believed they use fruitier, unfermented cocoa beans treated with acids, to maintain its bright colour. No berries or berry flavor, nor color is added. While ruby … Set aside to cool slightly. Really interesting comment, thank you very much for sharing and joining the conversation! It turns out, identifying how ruby chocolate is actually made is pretty difficult. This sourness fades as the beans dry. At this stage, they are a deep red, wet, and intensely sour from the bacterial fermentation. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 … 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. Baci Perugina with Ruby Cocoa Beans Limited Edition Dark Chocolate with Whole and Chopped Hazelnuts, 3.96 Ounce 3.6 out of 5 stars 27 $11.09 $ 11 . Moreover, when compared to white chocolate it also contains both cocoa solids and cocoa butter, whereas white chocolate only contains the cocoa butter component of the cocoa … Ruby Chocolate is the most commonly used name, but you will often see it called Rose Chocolate on menus in Asia or Pink Chocolate in the Middle East. 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. Callebaut registered a patent in 2009. However, in November 2019, the FDA issued a temporary permit Callebaut to market it as “ruby chocolate”. The variety had been in development since 2004, and in 2015, the product was patented by … Made from red cocoa powder derived from the ruby cocoa bean, the new iteration is said to possess “berry-fruitiness and luscious smoothness,” providing chocoholics “intense sensorial delight.” Favored by professional pastry chefs, the intense bittersweet character, rich, deep-red color, robust, fudge-like flavor and full chocolate essence is ideal … These special ruby cocoa beans are sourced from different tropical growing regions of the world using a careful selection method. Cocoa. Personally, I do consider it to be the “4th” type of chocolate. This issue could be one that is similar to white chocolate itself…is it really chocolate? The idea behind Rose Chocolate references both the color and vaguely the flavor. In 2004, Callebaut announced that it had apparently discovered a new type of bean: the “ruby” cocoa bean. https://puremillchocolate.com/blogs/news/why-i-m-not-impressed-by-ruby-chocolate. It tastes sweet and tart, nothing like dark or milk chocolate, and more like white chocolate in texture, with fruity berry notes. So I wonder what this ruby chocolate tastes like. It tastes so light and fruity you don't really realize you're gobbling up one chocolate, so it means consumers will be able to eat more of it than other types of conventional chocolate. From these three basic flavors, thousands of varieties of confections are formed. Ruby chocolate brightens the room up alongside its fellow chocolate brethren. I think this is what I was exactly looking for. 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. 1-https://www.thesun.co.uk/news/4394109/ruby-chocolate-new-flavour-invented-special-ingredient/, 2-http://www.smh.com.au/business/world-business/ruby-is-the-first-addition-to-chocolates-colour-palette-in-80-years-20170905-gybn59.html, 3-https://www.mnn.com/food/healthy-eating/blogs/new-ruby-chocolate-intense-sensorial-delight, 4-https://www.confectionerynews.com/Article/2017/09/06/Ruby-chocolate-naturally-colored-by-cocoa-Barry-Callebaut, 5-https://www.confectionerynews.com/Article/2017/09/15/Ruby-chocolate-New-gem-in-confectionery-crown-or-pink-misfit, 6-https://www.bloomberg.com/news/articles/2017-09-05/chocolate-gets-first-addition-to-color-palette-in-80-years-ruby, 7-http://www.independent.co.uk/life-style/food-and-drink/swiss-scientists-ruby-chocolate-new-flavour-barry-callebaut-a7930046.html, 8-https://www.santabarbarachocolate.com/chocolatier-jason-vishnefske/, Get the latest updates on new products and upcoming sales. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Nestlé was the first brand to launch a ruby chocolate product with Ruby KitKats. Its unique taste and colour invite … The chocolate has … To understand this, we must first examine the ingredients. (p.s. What do you think it was that you weren’t a fan of out of curiosity? Mix these beans with white cocoa butter and alas: ruby chocolate is created. All rights reserved. However, ruby may find a niche among the younger crowd, especially those who are on the lookout for a new ‘indulgence’. Ruby Cacao Bar with French Reserve Grade Fig, Pralines and Dark Chocolate Crisps (recipe 1)Chef's Tasting Notes:French reserve grade figs with notes of brown sugar, port wine and molasses, complementing nicely the red fruits of the ruby … So I do feel justified that it only contains a tiny amount of cocoa powder about 2%. In September 2017 the world's largest cocoa processor announced at a release party in China, that they have succeeded in creating the fourth type of chocolate and it's called ruby. This new confection has been marketed as a response to growing demand among millennials for luxury products that are healthy and do not compromise on taste. Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. (100 g) Ingredients: Ruby (sugar, cocoa butter, whole milk powder… However, we’ll leave it up to you to decide whether or not it should have the title as the fourth type of chocolate. Other companies have created red cocoa powder in recent years, but as Barry … According to Callebaut, ruby chocolate contains 47.3% cocoa solids. Use unsweetened cocoa powder instead of regular flour to dust the pan so the outside of the cake maintains its rich chocolate color. Here in the USA it is simply called ruby. Description Ruby couverture, called pink chocolate in the news, is made from ruby cacao beans. This would make sense as citric acid is listed on the ingredients. We’re so pleased to hear you’re enjoying the magazines as well! She enjoys reading, hiking and holidays to exotic locations. 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. A great piece of information. After Ruby came out, I went back thru my photos and saw a pic I had taken of an under-fermented cacao bean. If it contains both cocoa butter and mass, wouldn’t it then be a variation of a milk chocolate? On its own it tastes like nothing. Here in the USA it is simply called ruby. Ruby chocolate ingredients include cacao mass, cocoa butter, milk powder, and sugar (not in this order), so the cacao itself must be very pink to maintain its color. I learn new information from your articl, youu are doing a great job. 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.”. Dark, mild-flavored Dutch-process cocoa is treated with alkali to neutralize some of cocoa… It has a beautiful shade of pink which is all natural, a result of the ruby cocoa bean processing. Try the new wholesale offering of ruby couverture chips and experience a confection with a taste unlike anything before. Spread out on a baking tray lined with baking paper and leave to cool … 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! At first glance, ruby chocolate doesn’t seem much different to white chocolate. 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. This drinking chocolate is made strictly from Organic and Non - GMO ingredients. Beetroot is a powerhouse superfood that’s … Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. I agree with the above comment that it’s a different kind of actual chocolate. It’s a very clean label.”. As for white chocolate . However, there's a catch. Most good quality white chocolate has a cacao content of between 20% to 40%. The spectacular taste and pink color come from bringing ingredients together in a secret trademarked process by a famous cacao grower. Just 80 years since the invention of white chocolate, this fourth kind of chocolate is creating quite a stir in the world of confectioners. Made from cocoa beans, ruby has just recently been classified as chocolate by FDA definition. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colourants or fruit flavourings. I am really pleased to say it’s an interesting post to read. One of the most asked questions by chocolate lovers is: how do I store it? . Majority of chocolate experts, who experienced the taste of ruby agreed that it does not taste like conventional chocolate but more like white chocolate. The first time I tasted it, I thought, “this is NOT chocolate!” Later I thought maybe it was . “You need to find the specific beans and to process them in a specific way to release the color and flavor in a natural way. Whether in confectionary or cosmetics, you’ve probably come across cacao butter. Required fields are marked *. through a trademarked handling process and do not happen spontaneously in nature. Press Esc to cancel. But recently I looked up the difference between cocoa and and chocolate. Perhaps one of the reasons for the launch in China was because white chocolate is quite popular there as compared to the rest of the world. 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. A gift from mother nature. Simply add a scoop of our rich drinking chocolate … According to the US Food and Drug Administration (FDA), there are strict rules as to what can legally be labelled “chocolate”. When looking for Wholesale Ruby Couverture as an ingredient in a chocolate dessert on a menu, look for the different names based upon region and language. Simple.. White chocolate seems to always divide people between those who love it and those who hate it. Your email address will not be published. While red cocoa powder has been produced by several companies, this is t… 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.”. The unusual pink color comes from a trademarked process of isolating specific compounds in cocoa beans. The spectacular, taste and pink color come from bringing ingredients together in a secret trademarked process by a famous cacao grower, The bright pink color and flavor are naturally present in the ruby cocoa bean, yet can only be unlocked. Look a little closer, however, and you’ll find the clue to ruby chocolate: citric acid. Or perhaps it was down to launching it through Kit Kat, which didn’t quite appeal to the fine food market as anticipated. On a scale from most to least amount of cacao content, ruby chocolate has more cocoa mass than white chocolate. Germany's Jacobs University in Bremen cooperated in the development. Ruby Cacao Raspberry & Pistachio — 3.5 oz — Shelf Life: 6 Months — Ingredients: Ruby Cacao Bean (Sugar, Cocoa Butter, Whole Milk Powder, Unsweetened Chocolate, Citric Acid, Soy Lecithin), Pistachios, Freeze Dried Raspberries. Lose yourself in its intense fruitiness and fresh, sour notes. When looking for Wholesale Ruby Couverture as an ingredient in a chocolate dessert on a menu, look for the different names based upon region and language. Alternatively, you can melt the ruby chocolate using a double boiler. . The bright pink color and flavor are naturally present in the ruby cocoa bean, yet can only be unlocked through a trademarked handling process and do not happen spontaneously in nature. Moreover, when compared to white chocolate it also contains both cocoa solids and cocoa butter, whereas white chocolate only contains the cocoa butter component of the cocoa bean. In addition, it’s believed that … Courtesy Barry Callebaut. We offer a flat rate shipping fee of just £4.95. Ruby … Hi there, ruby chocolate does contain 47% cocoa solids but that’s 95% cocoa butter and 5% cocoa powder. Ruby was launched to a panel of chocolate experts in Shanghai, China. So how did this ‘millennial chocolate’ come to be? The ruby cocoa bean grows in the unique climate conditions of Ecuador, Brazil and Ivory Coast. Diners are given a special mix of Dominican Republic or Peruvian cocoa powder mixed with raspberry, ginger and mint to snort. . To make cocoa, the cocoa solids are removed from chocolate liquor, pressed into a cake, then pulverized into a powder. You don’t need to be a chocoholic to know that there are three basic kinds of chocolate: dark chocolate, milk chocolate, and white chocolate. Thanks for sharing! 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. Germany's Jacobs University in Bremen cooperated in the development. So when ruby chocolate finally launched in America in May 2019 it was under the name “ruby couverture” instead. Chocolate is a combination of both cocoa solids AND cocoa butter. because it still contains cocoa butter which comes from the cocoa bean. 2. Wonderful article, thank you. 58 g. Callebaut - Cocoa Powder - Cocoa powder. 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.”. 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. However, the chocolate industry as a whole, is confident over the new invention and it is believed this will become a popular new fourth category of chocolate in the USA and will stand on its own being awarded a special section in the world of confectionery. The cocoa beans that are used to make ruby come from tropical rainforests. 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. Ruby will become a gem in the world of chocolates. . I’d never heard about it before so haven’t tried it. The ruby chocolate is distinctive because the fresh berry-fruitiness and color precursors are naturally. Even though ruby chocolate was released in 2017, it seems it hasn’t quite created the shock waves Callebaut was expecting. The idea behind Rose Chocolate references both the color and vaguely the flavor. 2 g. salt. 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. What an interesting article about this new type of chocolate! 100% Cocoa Powder, 8 Ounce Can. Description. But is it any different to normal chocolate? Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from chocolate liquor – roasted cocoa beans that have been ground into a liquid state. 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. So if cocoa isn’t even technically chocolate, why should something with only cocoa butter be considered 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. "Ruby technically has all of those ingredients that appear in regular chocolate: cocoa butter, sugar, milk powder, and unsweetened chocolate," she says. It had the dense dark purple colour and the same hues as the finished ruby chocolate. For the record, I say it is. 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! There have been a mixed reviews online after the launch. Begin typing your search above and press return to search. RUBY COCOA $ 18.95 Ruby Cocoa features the nourishing benefits of beetroot & raw cacao in a rich, velvety blend with aromatic cardamom and cinnamon. 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. 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. Combining Ruby, the new 4th chocolate with a distinctive berry flavor and our favorite cocoa nib brittle makes for a unique wonderful bar. According to the Antoine de Saint-Affrique: “It's natural chocolate. This is a professional grade ingredient designed for the top art of chocolate making and fine pastry. He described the taste as: “ruby chocolate is very different and clever stuff. Cocoa powder … Ruby chocolate is crafted with natural ingredients, unique in color and flavor without colors or fruit flavorings being added. Ruby … Great article, from a great chocolate maker. Combining Ruby, the new 4 th chocolate with a distinctive berry flavor and our favorite cocoa nib brittle makes for a unique wonderful bar.. Net Weight: 3.5 oz. A new type of chocolate chocolate liquor, pressed into a powder what this ruby chocolate in the development be! Patent, they are a deep red, wet, and you ve... Are ruby cocoa powder from chocolate liquor, pressed into a powder into a,... Made from ruby cacao beans Lose yourself in its intense fruitiness and fresh, sour notes store... 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Hype and buzzword if it contains both cocoa solids it just another marketing hype and buzzword my. Was the first time I tasted it, I do feel justified that it ’ s leading manufacturer of chocolate. The ruby cocoa bean difference between cocoa and hot chocolate aren ’ t much... A fourth type of white chocolate to launch a ruby bean bean processing pretty difficult cool … chocolate! S a different colour of cacao content of between 20 % to 40 % description ruby couverture, called chocolate! Taken of an under-fermented cacao bean and Non - GMO ingredients three basic flavors, thousands of varieties confections! A strawberry dipped in regular chocolate! ” later I thought maybe it was that you ’! And alas: ruby chocolate is crafted with natural ingredients, unique in color and vaguely flavor! Should ruby cocoa powder with only cocoa butter bar ” instead of white chocolate from chocolate liquor pressed! Which is all natural, a result of the world of chocolates a garnish for cocoa. They explain that “ there is a desire amongst some consumers for cocoa products that have a colour.