Barry Callebaut presents the fourth type of chocolate next to dark, milk and white: ruby
Eighty years after the launch of white chocolate as the third type after dark and milk, Barry Callebaut, world leader in the production of high quality chocolate and cocoa products, announces the fourth type of chocolate, ‘ruby’, created with ruby cocoa beans. The fourth type of chocolate ensures a completely new taste experience: it is neither bitter nor sweet nor has the taste of milk but consists of a tension between the aroma of berries and a voluptuous sweetness. To create the ruby chocolate, neither berries nor berry aromas nor dyes are added. Ruby chocolate has an intense taste and a characteristic reddish color. The ruby bean is unique because the fresh aroma of berries and the precursors of color are naturally present there. The cocoa beans come from different parts of the world. The grain has a particular set of characters, which Barry Callebaut has managed to extract thanks to an innovative method that took many years to be developed.
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