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Ruby chocolate is the main innovation in the world of chocolate over the past 80 years.
This is a completely new, unique chocolate made from Ruby cocoa beans.
Delicate notes of sweet white chocolate along with vanilla transform into a light raspberry flavor.
More than 10 years ago, one of Barry Callebaut's cocoa experts discovered that components of some cocoa beans can give chocolate an exceptional flavor and color.
In its production, Ruby cocoa beans are used; Swiss technology allows us to extract natural color and taste from them.
The resulting chocolate is pink in color, fruity and berry in taste, and has a soft melting texture.
Early experiments by chefs show that Ruby pairs well with, for example, rosé champagne, Belgian Kriek beer, salted caramel and even savory foods like blue cheese.
Temperature: Chocolate should be stored in a cool and dry place at a temperature of 15-20 degrees Celsius.
Temperature changes negatively affect the taste and properties of sweet products.
Humidity: It is best to store chocolate in a place where the humidity does not exceed 40%.