Ruby Chocolate – a New Sensation in the Chocolate World?

According to chocolatier and original maker and inventor of ruby chocolate, Barry Callebaut, this pink creation is the “biggest innovation in chocolate in the last 80 years!” That’s quite a statement. Also, he said that the chocolate is a “true gift from nature” with no artificial ingredients necessary for its magnificent pink color.

Many chocolate lovers, as well as industry experts, already call it “4th chocolate”, although there is still no consensus about this matter. The first three are milk, white, and dark chocolate. However, it indeed looks like a gift of nature since it fascinates with its color and taste. But, what might interest you the most is – how is this stunning product made?


How do inventors make ruby chocolate?

Well, the very first thing you should know is that the exact method of making the ruby chocolate is still a guarded secret. The only thing we know is a document from 2009, where it says that the key is in minimizing fermentation to three days or less and treating the product with acid. Also, they are using petroleum ether to remove fatty acids. Chocolate makers also suggest that it must have super high levels of sugar as unfermented cocoa beans are particularly bitter.

The official information is that the ruby chocolate sees the world through drying and fermenting the beans of the cacao tree until they become edible. The next thing that comes is heating the cocoa into the liquid to separate cocoa solids and cocoa butter. Afterward, these two parts are mixing back together in order to create chocolate. Of course, the version we consume also has dairy milk and sugar.


Where do ruby cocoa beans grow?

Let’s return to the discovery for a bit. The official story is the cocoa experts at Barry Callebaut discovered ruby color and fruity taste chocolate by pure chance. But, it was not enough – they needed ten more years to perfect the recipe and make it stunningly tasty. According to them, the ruby cocoa bean is essential for intense, fruity taste, and the color of ruby chocolate.

These beautiful red beans grow in common cocoa areas – Brazil, Ecuador, and Ivory Coast. Afterward, natural processing without colorings and fruit flavorings happens in Switzerland. Wernli, for example, uses ruby chocolate that has at least 42% of cocoa content.

Wernli Choco Petit Beurre Ruby

Fritz Wernli was the inventor of the Choco Petit Beurre biscuits back in 1964. It is a classic Swiss snack with a piece of bread and a row of chocolate. And last year, Wernli launched the new “Wernli Choco Petit Beurre Ruby.” It is a mixture of classic product and recent innovation in the chocolate world. Just a thin slab of ruby chocolate is making so much difference. Hence, it plays a massive role in a completely new variation of biscuits. It’s definitely worth giving it a try!

Ruby chocolate represents a revolution in the world of sweets. Although there are still debates among experts about its classification, we are free to say that it definitely is an entirely new variation of chocolate. There was already a massive success in Asia with KitKat ruby bars. Also, it is popular in Europe, Australia, and New Zealand.

Of course, there are also many other fantastic Swiss chocolates if you are not a big lover of trying new things. Check out our huge offer of different Swiss-made chocolates and find the variation you prefer!

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