Ruby Chocolate: The Pink Revolution in the Chocolate World

A groundbreaking discovery that brings fruity and tangy flavors to chocolate, with a unique production process that skips fermentation and preserves the natural color of the cocoa.

What is Ruby Chocolate and How Was It Discovered?

Ruby chocolate, the newest addition to the traditional chocolate family, was discovered in 2017 by the Swiss chocolate manufacturer Barry Callebaut. This discovery is considered a breakthrough in food development, after decades where traditional chocolate remained limited to milk, dark, and white chocolate.

Ruby chocolate is made from a unique type of cocoa bean called Ruby beans, which have a natural pink hue resulting from a special bean processing method. The production process of Ruby chocolate differs significantly from traditional chocolate-making methods and was developed following years of in-depth research.

 The Growing and Processing of Ruby Cocoa Beans

The cocoa beans used to produce Ruby chocolate are grown in tropical regions such as Ivory Coast, Ecuador, and Brazil. When harvested, the cocoa beans have a bright purple color and a naturally tangy, fruity taste. Unlike the traditional chocolate-making process, where the beans undergo a crucial fermentation stage that develops the deep flavors and rich aromas characteristic of dark and milk chocolates, the production of Ruby chocolate skips this fermentation step.

Skipping the fermentation process allows Ruby beans to retain their natural pink color and their distinctive tangy and fruity flavors. This process requires minimal intervention with the cocoa beans, preserving the fresh, natural flavors of the fruit. Food technologists oversee every stage of the process to ensure the quality of the beans and the final chocolate product.

Unique Flavor Profile

 The flavor of Ruby chocolate is markedly different from other chocolates. While traditional chocolates are often rich with deep, bitter, or sweet flavors, Ruby chocolate is characterized by a very tangy and fruity taste, similar to fresh berries.

Ruby chocolate is suitable for a wide range of uses, with food technologists utilizing it in the development of innovative food products such as desserts, energy bars, and more. The pink color of the chocolate gives food products a unique and attractive appearance, along with refreshing fruit flavors.

Adaptations for Food Products

Ruby chocolate can be used in a variety of food products, from gourmet desserts to mass-produced industrial goods. The process of developing food products based on Ruby chocolate requires creativity and innovation to maximize the unique flavors it offers.

Food companies today recognize the commercial potential of Ruby chocolate and are working to incorporate it into innovative products that offer consumers extraordinary taste experiences. Food technologists play a central role in this process, working alongside food engineers and development teams to create precise recipes with enticing flavors, textures, and appearance.

Additional Development Categories

Cakes and Desserts: Combining Ruby chocolate in cakes not only brings a stunning color but also a fruity note that blends well with delicate creams or fresh fruits.Developing desserts with Ruby chocolate requires scientific and technological expertise to ensure the chocolate retains its unique color even in baking conditions.

Chocolate and Energy Bars: Ruby chocolate and energy bars have become particularly attractive due to their nutritional value and visually appealing pink hue.Developing such snack products requires collaboration between food technologists and chefs to produce delicious products with a distinctive appearance.

Ice Creams andFrozen Pastries: The field of ice cream and frozen pastry development has found Ruby chocolate to be a refreshing ingredient. The chocolate not only adds subtle fruity flavors but also a vibrant color that holds well even at low temperatures. Incorporating Ruby chocolate into these products requires in-depth research to ensure its stability during prolonged storage.

The Future of Ruby Chocolate in the Food Industry

Ruby chocolate is steadily growing in the global food industry. Thanks to its unique taste and stunning color, the commercial potential of this chocolate continues to increase. Companies specializing in food development are working on new and creative combinations of Ruby chocolate in industrial products, expanding its use in a wide variety of applications.

Whether it's sweet products, desserts or energy bars, Ruby chocolate offers creative solutions in the field of food development and contributes not only to taste but also to the exceptional appearance of products. Developing food products with Ruby chocolate requires not just creativity but also deep scientific knowledge from food technologists to ensure the success of the products in the market.

Developing Chocolate with Gruda: From the Plantation to the Final Product

Ruby chocolate is not only a breakthrough in the world of chocolate but also an opportunity for innovation and creativity in food development. Its incorporation into a wide range of food products opens doors to creating fascinating flavors, colors, and textures never before seen on the market.

 At Gruda, we have extensive experience in chocolate product development, starting from the cultivation of cocoa beans, through intelligent use of waste from the cultivation process, to developing finished products by a professional team of chocolatiers, chefs, and food technologists. Our team will guide you through all stages of development, ensuring the use of high-quality ingredients and the creation of products that meet the highest standards.

If you’re looking for reliable partners to develop innovative chocolate products, we’d be happy to assist you. Let’s create the next product that will captivate the market together!