It’s the fourth type of chocolate after Dark, Milk and White. It’s a completely new taste and experience – a gift from mother nature. Ruby chocolate is made from the Ruby cocoa bean. The new product does not have any additives. By selecting the right bean and by using the unique processing the flavour and colour tone of the Ruby bean are unlocked.

The Ruby bean grows in countries that are known for it’s cocoa: Ecuador, Brazil and Ivory Coast.

The processing starts with the selection of the right cocoa pods which are specifically selected on their properties to deliver the nice Ruby taste and colour. Via the unique processing, these properties are maintained and even enforced in chocolate. The process itself is knowledge which Barry Callebaut prefers to treat as confidential.

Ruby, like Dark, Milk and White chocolate, is created by the use of one of the three existing botanical cocoa beans [one of the three existing cocoa genotypes of Theobroma cocoa L]. But you need the right one. Specific Ruby beans are identified and definitely no GMO is involved.

Secondly, to get to Ruby chocolate a unique processing that makes those special precursors come alive is applied.

After crude oil, cocoa fruit is the most complex product in nature. Within the existing cocoa bean varieties a unique bean with specific precursors was discovered. Next to discovering which secrets Mother Nature keeps it’s about being capable to unlock the flavor and color tone of the unique bean and creating a chocolate with a unique taste out of it. Barry Callebaut was able to develop a test with which they can identify if the beans they source meet the required specifications of the unique cocoa bean used to produce the innovative breakthrough, the 4th reference in Chocolate.

The Ruby bean grows in countries that are known for it’s cocoa: Ecuador, Brazil and Ivory Coast.