Ruby chocolate

Ruby chocolate is the fourth type of chocolate — alongside dark, milk, and white — introduced by Barry Callebaut in 2017. It is made from specially selected ruby cocoa beans that naturally produce a pink-red color and a distinctive berry-like, slightly sour flavor without the addition of any colorants or fruit flavorings. The unique taste profile and striking appearance made it an instant sensation in the confectionery world.

The production of ruby chocolate requires specific processing conditions to preserve the natural pigments and fruity notes present in the beans. It uses cocoa butter, sugar, and milk powder alongside the ruby cocoa mass, and must be tempered carefully to maintain its characteristic color. Exposure to light, heat, or high humidity can cause the pink hue to fade, so proper storage and packaging are especially important. Ruby chocolate is used in pralines, bars, coatings, mousses, and decorative applications where its visual impact adds a premium feel.

Discover more about ruby chocolate — including its origin, production specifics, and creative applications — in the articles below.