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Ruby Chocolate: The Pink Powerhouse Taking the Chocolate World by Storm

Ruby chocolate is a relatively new type of chocolate that was developed by the Swiss chocolate company, Barry Callebaut. It was first unveiled to the world in 2017 and quickly gained popularity due to its unique taste and appearance.

Unlike other types of chocolate, ruby chocolate is made from a special type of cocoa bean that's been processed in a way that preserves its natural flavors. This gives it a distinct fruity and slightly sour taste that's been compared to berries. The chocolate also has a striking pink color, which is completely natural and comes from the cocoa bean itself.

Ruby chocolate is less sweet than milk chocolate and has a creamier texture than dark chocolate. Some people describe it as a cross between white chocolate and raspberries, while others say it has a taste all its own.

One of the reasons ruby chocolate has gained popularity is because it's seen as a more natural alternative to some other types of chocolate. It doesn't contain any artificial colors or flavors, and it's made from cocoa beans that are grown sustainably and ethically.

Ruby chocolate can be used in a variety of ways, from chocolate bars and truffles to baked goods and desserts. It pairs well with fruits like strawberries and raspberries, as well as with nuts and spices like cinnamon and ginger. It can even be used to make savory dishes like mole sauce or marinades for meats.

In addition to its unique flavor and appearance, ruby chocolate also has some potential health benefits. It's rich in antioxidants, which can help protect against cell damage and inflammation. It may also have a positive impact on mood, as chocolate is known to stimulate the release of feel-good chemicals in the brain.

If you're a fan of chocolate and looking for something a little different, ruby chocolate is definitely worth trying. With its distinct taste, natural color, and potential health benefits, it's quickly becoming a favorite among chocolate lovers around the world.

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