There’s a new chocolate in town! Dark, milk, and white chocolate have a new rival.
White chocolate was launched 80 years ago, and on September 5, 2017, chocolate maker Barry Callebaut revealed the fourth type of chocolate, Ruby chocolate at an exclusive event in Shanghai. Made from the Ruby cocoa bean, it’s not just pink-colored white chocolate. There are no berries, berry flavor, or artificial colors added. The Ruby cocoa bean has a specific set of attributes with the flavor and color tone naturally present, which Barry Callebaut has managed to unlock through an innovative process. According to Barry Callebaut, the flavor of Ruby chocolate has a tension between berry-fruitiness and luscious smoothness.
We reached out to San Francisco’s Dandelion Chocolate, our local artisan bean-to-bar chocolate factory for comment. They’ve yet to taste Ruby chocolate, so the jury is still out, but they said they are always excited to see innovation in chocolate.
While you’re waiting to get your hands on some Ruby chocolate, Dandelion is the perfect place to taste different flavor profiles of chocolate. You can experience chocolate from different origins and taste the flavor variations that naturally exist in chocolate. According to Dandelion, “What’s interesting is that so many of the bean to bar craft chocolate makers are making chocolate naturally that have such intense flavor variations – for example, our Madagascar bar for instance often tastes like berries and other fruit.”
Top photo provided by Barry Callebaut.