We all know dark chocolate, milk chocolate and white… Now there is a fourth chocolate: ruby, revealed by Barry Callebaut in Shanghai this week.
Made from the ruby cocoa bean, ruby is described as a new taste experience, with an intense taste and characteristic reddish color. It is not bitter, milky or sweet, but has a balance between berry fruitiness and smoothness. No berries or berry flavor – or colors – are added.
Barry Callebaut says the ruby bean is unique because the fresh berry-fruitiness and colour precursors are naturally present. The cocoa beans are sourced from different regions of the world.
The invention of ruby chocolate is the work of global R&D centres of Barry Callebaut, based in France and Belgium – part of a global network of 28 R&D centres – the Jacobs University, and the company’s 175-year heritage of expertise in sourcing and manufacturing.
Peter Boone, Barry Callebaut’s chief innovation & quality officer, says consumer research in different international markets confirmed that ruby chocolate not only satisfies a new consumer need found among millennials – “hedonistic indulgence” – but also established a high purchase intent at different price points.
“We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to dark, milk and white chocolate.”