Ruby chocolate is a type of chocolate that was invented by Swiss chocolatier Barry Callebaut in 2017. It is made from ruby cocoa beans, which are rare and have a pinkish hue. The beans are fermented for two days, then dried, and roasted just like regular chocolate. The final product is made by blending the beans with sugar and cocoa butter, then adding natural flavoring.
Ruby chocolate has a fruity and tart flavor and it is said to have health benefits such as increased energy and antioxidant properties. What makes this chocolate different is that it doesn’t have any berry flavoring or red coloring. The ruby cocoa bean which provides its unique taste and color precursors comes from Ecuador, Brazil and Ivory Coast, but genetically they are nothing new as those beans come from the same species of cacao plant that is responsible for regular cocoa.
Ruby can be used in recipes just like regular chocolate and you can find it in bar form or chips for now. I’m not sure if there are currently any ruby chocolate powders available yet. Ruby chocolate can be stored at room temperature or in the fridge and it should be served at room temperature as well, since it melts similarly to a milk chocolate.