Ruby chocolate is now recognised around the world as the food trend for 2019 by research agencies, media and food experts.

This fourth type of chocolate has also been awarded for its innovation in the United States and the Middle East.

At the sweets and snacks trade fair ISM, held in Cologne this week, at least 11 new brands introduced Ruby.

Thanks to the ongoing interest since its reveal in Shanghai in 2017, Barry Callebaut, the specialist manufacturer of high-quality chocolate and cocoa products, dedicated its ‘BC Studio’ to Ruby.

Pablo Perversi, chief innovation, sustainability & quality officer and global head of gourmet at Barry Callebaut, added: “Since its launch, the interest in and praise for this fourth type of chocolate have been overwhelming.”

Since its launch, this new variety has been introduced in Asia Pacific, Europe, the Middle East and South Africa by both consumer and artisanal brands, including Prestat, Baci Perugina, KitKat, Leonidas and Fazer.

This new type of chocolate is made using the Ruby bean. A processing method by Barry Callebaut is said to unlock the flavor and color tone that are naturally present in the bean.

The taste experience is described as an intense sensorial delight – a tension between berry-fruitiness and luscious smoothness.

 

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