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EIGHTY years after the launch of white chocolate as the third type alongside dark and milk, a leading manufacturer has unveiled a fourth type called ruby.
It is said to have an intense taste and characteristic reddish almost pink or rosy colour and is made from the ruby cocoa bean. The fourth type of chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a ‘tension between berry-fruitiness and luscious smoothness’. To create ruby chocolate no berries or berry flavour, nor colour, is added.
Peter Boone, Barry Callebaut’s chief innovation and quality officer, said: “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.”
It has been suggested that consumer research in different markets confirms that ruby chocolate not only satisfies a new consumer need found among Millennials labelled ‘hedonistic indulgence’ but chocoholics of all ages would be happy to pay a premium price for something tasty and different.
The ruby bean is unique because the fresh berry-fruitiness and colour precursors are naturally present and it is sourced from different regions of the world. It has a specific set of attributes, which the maker’s scientists ‘managed to unlock’ through an innovative process that took many years to develop.
According to independent research, ruby chocolate ‘meets a consumer need no chocolate ever did before’. It’s expected that ruby, like dark, milk and white chocolates will be introduced in different product categories.
The invention of ruby chocolate is the work of the company’s global research and development centres in France and Belgium and Jacobs University in Germany and has been tested and validated through consumer research in the UK, US, China and Japan.
The Zurich-based Barry Callebaut Group runs more than 50 production facilities worldwide and serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.
The ruby offerings are likely to be available in Bahrain in the near future.