‘Ruby chocolate’ ? Yes, a fourth type of chocolate



Swiss chocolatier Barry Callebaut has crafted a new fourth type of chocolate known as “Ruby chocolate.”

80 years after the introduction of White chocolate:

  • Barry Callebaut presents the fourth type in chocolate ‘Ruby’ next to Dark, Milk and White chocolate
  • Ruby chocolate is an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness
  • Ruby chocolate is made from the Ruby cocoa bean; through a unique processing Barry Callebaut unlocks the flavor and color tone naturally present in the Ruby bean. No berries or berry flavor is added. No color is added


Barry Callebaut revealed the newly-created chocolate, made from a Ruby cocoa bean, at an exclusive launch event in Shanghai, China, on Tuesday.

“Today, 80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean,” the confectioner said.

The Ruby cocoa bean lends the new type of chocolate a reddish hue and a berry-fruit flavor.

“The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness,” Barry Callebaut said. “To create Ruby chocolate no berries or berry flavor, nor color, is added.”

Barry Callebaut’s Chief Innovation and Quality Officer Peter Boone suggested the new type of chocolate will help appeal to young people.

“Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally,” he said. “Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials — Hedonistic Indulgence — but also high purchase intent at different price points.”



Comments are closed.