In Switzerland, Barry Callebaut presented a fourth type of chocolate called Ruby next to Dark, Milk and White chocolate. The fourth chocolate type offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.
Made from the Ruby cocoa bean, Ruby chocolate has an intense taste and characteristic reddish color. The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. No berries or berry flavor, nor color, is added. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
The invention of Ruby chocolate is the work of Barry Callebaut R&D centers based in France and Belgium that are part of a global network of 28 R&D centers, the Jacobs University and over 175 years of expertise in sourcing and manufacturing.