Unraveling the Mystery of Ruby Chocolate: Authenticity Clarified

Ruby chocolate, a unique addition to the chocolate family, was first revealed in September 2017. This pink-hued confectionery product, created by Barry Callebaut, has stirred debate in the chocolate world.

The beans for Ruby chocolate come from Brazil, the Ivory Coast, and Ecuador, and its production process gives it a millennial pink appearance and a fruity taste, most similar to white chocolate with raspberries or strawberries added. The pink colour is not due to added colouring, but rather the result of how the cocoa beans are processed.

Ruby chocolate contains 47.3% cocoa solids, similar to milk and white chocolate. When tempering Ruby chocolate, it requires following the same temperature patterns as white chocolate for creating chocolate showpieces and flowers.

Despite its innovative appearance and taste, there is ongoing debate about whether Ruby chocolate is a true innovation or mostly a marketing gimmick. Chocolate expert Angus Kennedy is not convinced that it is a fourth type of chocolate. He describes the taste as comparable to putting a piece of white chocolate in your mouth and adding raspberries and a bit of milk chocolate.

Callebaut, the company that created Ruby chocolate, has been subject to scrutiny for its business practices, including allegations of purchasing illegally grown cocoa linked to deforestation and knowingly profiting off and perpetuating forced labor in Africa.

In the meantime, the Food and Drug Administration has not decided if Ruby chocolate can legally be called 'chocolate'. It has a temporary permit. The list of ingredients for Ruby chocolate goods often includes sugar, milk, citric acid, soy lecithin, vanilla, and cocoa butter.

Ruby chocolate is a proprietary product, and it is sold to large companies and artisanal chocolatiers, not directly to consumers. The first mass market release of a product containing Ruby chocolate came in early 2018.

Chocolate enthusiast and entrepreneur, Giller, believes the future of chocolate lies beyond large manufacturers like Callebaut. She emphasizes the transparency and natural flavor of bean-to-bar companies, and Ruby chocolate, with its unique production process, may just be a step in that direction. However, the debate continues about the true nature of this pink innovation in the chocolate world.