THE 4th CHOCOLATE IS HERE, BORN FROM THE RUBY CACAO BEAN
After dark, milk and white, there is now ruby: the most extraordinary chocolate revelation of the past 80 years. A gift of nature that surprises and intrigues with a completely new chocolate taste and colour, born from the ruby cocoa bean and without the addition of colourings or fruit flavours
BORN FROM THE RUBY COCOA BEAN
More than 10 years ago, one of our cocoa experts discovered that certain components in the cocoa bean produced a chocolate with an exceptional pink-red colour and fruity flavour. Through our direct cooperation with Jacobs University in Bremen (Germany), we were able to unravel the secret behind this discovery step by step. Everything pointed to the precursors in a specific cocoa bean variety: the ruby cocoa bean.
With its colour and flavour, ruby RB1 fulfils the most ultimate desire for pleasure and stimulates all the senses. This desire is explicitly expressed by a new generation of consumers – mainly millennials aged between 18 and 35.
NO ADDITION OF FRUIT FLAVOURS, NO COLOURINGS
The ruby cocoa bean grows in those countries where traditional cocoa is also grown, for example Brazil, Ecuador and Ivory Coast. It is not the origin or the cacao genus that determines the qualification of a ruby cacao bean, but the natural presence of typical precursors in the bean itself. Only these precursors can give rise to the particular taste and colour of ruby chocolate.
As the only Belgian chocolate maker with more than 100 years of experience in making chocolate from the bean, Callebaut has studied how to bring the unique sensory properties of the ruby bean to life. Only through rigorous selection and expert processing of the beans can we create the typical taste and colour of ruby chocolate – without adding colourings or fruit flavours