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It all started in 2017, when Barry Callebaut‘s Swiss chocolate experts experimented with a new way to satisfy chocolate addicts, capturing the creative and culinary attention of the world through its official launch in Shanghai.
The research and development of this ‘fourth type of chocolate’ spanned a decade, collaborating with other international centres, until in 2018 Barry Callebaut won the NCA award for ‘Most Innovative Supplier’, and ruby chocolate went viral in the media. In 2019, this variant would be officially launched in North America.
According to Read Cacao, cocoa solids in ruby chocolate make up 47% of the final product and include cocoa mass, while white chocolate usually has less than 40% cocoa solids and contains only cocoa butter.
How is ‘the fourth chocolate’ made?
This variety of cocoa beans, which only grow in places like Ecuador, Brazil or some regions of Côte d’Ivoire, are soaked in a solution and dried, broken into flakes and melted into a liquid paste.
Like white chocolate, sugars, vanilla, cream and butter are added to give the ruby chocolate the consistency of chocolate with its intense aroma and fruity flavour. No artificial colours or flavourings are added to saturate the red.
