More than ten years ago a chocolate scientist discovered something during cocoa research activities which was not expected. Within the beans they have been sourcing for centuries, they supposedly found new unique attributes. To understand how they had awakened Mother Nature a nd develop a process to activate the naturally present precursors in the cocoa bean that are responsible for the flavor and color tone they had unlocked. 

Today, Ruby Chocolate is available in over 50 countries around the globe by more than 100 brands. This includes introductions of applications by global and local brands, and spectacular creations of chefs and artisans. Ruby Chocolate has become indispensable in many high-end restaurants, hotels, chocolatiers, ice-cream shops and supermarkets.

So who works with Ruby Chocolate? Think of iconic brands such as Nestle’s KitKat, Magnum and Nespresso. Impactful chains like Starbucks and Costa have come aboard and now serve Ruby frappuccinos. Even the queen of England’s favorite chocolatier Prestat and upmarket store Fortnum & Mason now enjoy Ruby. As does ChocoLove, Gourmet Chocolate Vosges, Turkish Food & Beverage Manufacturer Ulker, and Baci Perugina.

It started in 2015 when a new chocolate was being researched in China, the United States and the United Kingdom. When the results came in, the team recognized an innovative breakthrough. It was possibly the biggest discovery in chocolate history in the last eighty years. Two years later, Ruby Chocolate was revealed to a select crowd of experts and media during an exclusive launch event in Shanghai, China. In 2018, the novel chocolate hit the shelves in Japan and South Korea for the first time.