Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian-Swiss cocoa company. The variety has been in development since 2004. It was unveiled at a private event in Shanghai on 5 September 2017.
The chocolate is made from the "ruby cocoa bean". "Ruby beans" are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate.
With the production methods being kept a trade secret, publications note industry speculation that ruby chocolate is made with unfermented cocoa beans, which can have a natural red-pinkish colour. The company also registered a patent in 2009 for "cocoa-derived material" from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid and then defatting with petroleum ether.
The variety was not available for sale to consumers until 19 January 2018, when it was introduced in a new flavor of Kit Kat bar, in Japan and South Korea, as well as online. One stick was to cost 400 yen (USD$3.60). In April 2018, Kit Kat announced the release of the ruby chocolate in the UK. Fortnum & Mason started selling a ruby chocolate product on the 13th of April 2018, and Kit Kat launched theirs on the following Monday.
- Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent. Retrieved 13 September 2017.
- Ellis-Petersen, Hannah (6 September 2017). "'Ruby' becomes first new natural colour of chocolate in over 80 years". The Guardian. Retrieved 13 September 2017 – via www.theguardian.com.
- Gordon, Clay (6 September 2017). "And RUBY Makes Four - A New Flavor and Color Join the Chocolate Family". TheChocolateLife. Retrieved 3 January 2018.
- Terenzi, Sharon (9 September 2017). "All About That Ruby Chocolate Just Invented By Callebaut". The Chocolate Journalist. Retrieved 3 January 2018.
- Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC. Retrieved 13 September 2017.
- Nieburg, Oliver (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?". Confectionery News. William Reed Business Media Ltd. Retrieved 3 January 2018.
- Corinne Gretler; Isis Almeida (6 September 2017). "Ruby is the first addition to chocolate's colour palette in 80 years". The Sydney Morning Herald. Retrieved 13 September 2017.
- Churchill, Francis (20 October 2017). "'Ruby' chocolate aims to satisfy new consumer tastes". Supply Management. Chartered Institute of Procurement & Supply. Retrieved 3 January 2018.
- Jay, Janan (13 September 2017). "New ruby chocolate isn't special and probably tastes bad, says NZ expert". Stuff.co.nz. Fairfax New Zealand Ltd. Retrieved 13 September 2017.
- ‹See Tfd›EP patent 2237677, ‹See Tfd›Dumarche Arnaud; Troplin Philippe & Bernaert Herwig et al., "Process for producing cocoa-derived material", issued 2012-06-13, assigned to Barry Callebaut AG
- Jacey Fortin (7 September 2017). "Ruby Chocolate Wants a Place at the Table With Dark, Milk and White". The New York Times. Retrieved 13 September 2017 – via www.nytimes.com.
- "Nestle to launch ruby chocolate KitKat in Asia". reuters.com. Reuters. 18 January 2018.
- Iyengar, Rishi (18 January 2018). "Nestle is making a pink KitKat from ruby chocolate". msn.com. Retrieved 18 January 2018.
- "KitKat to release naturally pink 'ruby chocolate' bars". Sky News. 11 April 2018.
|Wikimedia Commons has media related to Ruby chocolate.|
- "Barry Callebaut reveals the fourth type in chocolate: Ruby". www.barry-callebaut.com (Press release). 5 September 2017. Retrieved 13 September 2017.
- "Swiss confectioners devise fourth chocolate type: ruby". Financial Times. Retrieved 17 September 2017. (Subscription required (help)). Cite uses deprecated parameter