This beautiful pink delicacy is a variety of chocolate, first introduced on the market in 2017 by Barry Callebaut, the world’s largest cocoa processors and chocolate manufacturers. It is known as the Fourth Chocolate, alongside dark, milk and white chocolate varieties.
This chocolate is made from cocoa beans which are fermented for lesser time than usual and treating them with acid and ethers, thus giving the finished product its natural pink color.
The ruby chocolate is characterized by its acidic flavor that reminds of the taste of raspberry mixed with white chocolate.
I made lots of creations with ruby chocolate callets over the past year, so I want to share with you my experience with this type of chocolate. I recommend everyone to try tasting the chocolate because it has a very unique and interesting flavor.
If you’re interested in knowing how to temper ruby chocolate and make chocolate shapes check out this post:
For interesting recipes and pairings check out these links:
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