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What Does Ruby Chocolate Taste Like?

You might be wondering: “What does ruby chocolate taste like?” This is an ongoing discussion in the chocolate world. Some say it tastes like milk chocolate with a hint of raspberry, while others argue it tastes like white cocoa with a touch of raspberry. If you haven’t had the chance to try ruby chocolate, here are a few tips to help you make the right choice. Here are some common ingredients you’ll find in this popular treat.

Ruby chocolate is a type of natural chocolate made from the cocoa bean of the Ruby tree. It is 47.3% cocoa solids. Compared to white chocolate, it’s more similar to milk chocolate, with sugar, milk solids, and an emulsifier. It also doesn’t contain any fruit flavorings or berries. Although the flavor profile of ruby chocolate is very unique, it is often used to balance out more decadent desserts.

What is Ruby Chocolate?

Ruby chocolate is a type of milk chocolate. The main ingredients in this confection are sugar, cocoa butter, and milk powder. In addition, ruby chocolate will have citric acid, which will kill the cocoa flavor. The sugar content will give it a slightly tangy taste. The taste of this candy will depend on the brand. The brand has a large selection of this popular dessert. While it’s made by Barry Callebaut, it’s one of the most popular brands in the United States.

This chocolate is a new innovation in the chocolate world. Its tangy, berry-fruity taste is reminiscent of the pink candy available in stores today. The candy combines milk and white chocolate, so it’s so appealing to many people. But what does ruby-chocolate taste like? The answer depends on how you define it. Some experts say that the red color comes from the unfermented cocoa bean.

What does Ruby Chocolate Taste Like?

While the taste of ruby chocolate is unique, it’s easy to identify the main components and distinguish it from other types of chocolate. The fruity, acidic, and bright pink color gives it a distinctive flavor. Trader Joe’s even made chocolate wafers with it, which is a great way to try this specialty. While it’s not ice cream-like, this sweet treat does have its benefits.

The ruby chocolate taste is a novelty for those who love baking. As its name suggests, it’s red-pink in color. However, it’s not really red-pink. Its secret ingredient is unfermented cocoa beans. Some experts believe that this chocolate is made from a fruitier cocoa bean and that they add citric acid to make it look a little pinker.

What Makes it Pink?

The company kept the specifics of how the chocolate gets its pink color under wraps. According to the Barry Callebaut Group, it has no added colors or flavors.

Instead, ruby chocolate is simply regular cocoa beans with a “specific mix of compounds,” which is most likely a reference to the high levels of pigmented polyphenols mentioned in the chocolate’s 2009 patent. According to the patent, the pink color is also due to Callebaut’s unique processing technique.

The patent describes a way to make a “cocoa-derived material red or purple” by minimizing fermentation (3 days or less), treating the product with an acid, and using petroleum ether to remove fatty acids to preserve the color.

Is there any Nutritional Value in Ruby Chocolate?

“Ruby chocolate, like actual chocolates, is said to be made from cocoa beans, so it could contain flavanols, a type of phytonutrient. Phytonutrients are natural compounds beneficial to one’s health, “Maples agrees.
Here are a few more nutritional advantages of chocolate:

  • Stearic acid, saturated fat found in chocolate, does not raise cholesterol levels.
  • Chocolate appears to have antioxidant properties. Dark chocolate contains more flavanols than milk chocolate because it contains more chocolate liquor. (Dutch process chocolate, also known as “alkalized” chocolate, lacks the flavanols because the alkaline used to process it removes them.)
  • While these are well-known chocolate benefits, researchers have yet to confirm that the same benefits apply to ruby chocolate.

Is Ruby Chocolate Made from Natural Ingredients?

Yes, ruby chocolate is made the same way as any other chocolate, with cacao beans, sugar, and a little extra cocoa butter and milk powder. However, it’s unclear how many preservatives are in the ruby chocolate itself. Callebaut appears to have different ruby chocolate formulations for different uses, just as there are different percentages of white, milk, and dark chocolates.

The pink chocolate used to make those Japanese kitkats may differ from professional chocolatiers and from future formulations. Due to the varying ratios of each ingredient, ruby chocolates on the market now have distinct flavors. Furthermore, any preservatives used during the cacao’s post-harvest processing will not be listed on the label (just like the weed killers sprayed on your strawberries and apples just before they were picked).

If you value organic or fair-trade chocolate, ruby isn’t for you, and it’s certainly not made with transparently traded cacao.

Where Can you find Ruby Cocoa Beans?

For a moment, let’s return to the discovery. According to the official story, cocoa experts at Swiss brand Barry Callebaut discovered ruby-colored chocolate with a fruity flavor. But that wasn’t enough; they needed another ten years to perfect the recipe and make it unbelievably delicious. The ruby cocoa bean is necessary for ruby chocolate’s intense, fruity flavor and color.

These lovely red beans are grown in cocoa-growing regions like Brazil, Ecuador, and the Ivory Coast. After that, in Switzerland, natural processing without colorings or fruit flavorings occurs. Wernli, for example, uses ruby chocolate with a minimum cocoa content of 42 percent.

What is the Difference Between Ruby Chocolate and White, Milk, and Dark Chocolate?

One snag with Ruby chocolate isn’t technically classified as “chocolate” in the United States by the Food and Drug Administration.

This is why the FDA hasn’t classified it as “chocolate,” according to Lauren Bergan, director of innovation for market development at Barry Callebaut North America.

“The FDA has a federal regulation code that defines food categories based on what ingredients can or must be present, the maximum or minimum amount of specific ingredients, and the percentage of ingredient compositions,” Bergan explains.

According to her, Ruby contains all of the ingredients found in regular chocolate, including cocoa butter, sugar, milk powder, and unsweetened chocolate. There is, however, a catch.

While ruby chocolate contains all of the ingredients required to meet the FDA’s definition of chocolate, it lacks the required percentages. It contains too much-unsweetened chocolate like white chocolate and not enough milk chocolate. Dark chocolate, on the other hand? “This is definitely not dark chocolate from a visual and flavor standpoint, so we [need a] fourth definition,” Bergan says.

Here’s more on how the FDA defines chocolate, which, according to Maples, can be a little tricky:

  • At least 10% chocolate liquor and at least 12% milk solids are required in milk chocolate. It must also be free of all fats except cocoa butter and milk solids.
  • Semisweet chocolate must contain at least 35% cocoa butter to meet the FDA’s identity standard.
  • Sweet chocolate must contain at least 15% chocolate liquor and is permitted to contain more sugar than semisweet chocolate.
  • Because white chocolate does not contain any chocolate liquor, it is not considered real chocolate.

What are Ruby Chocolate Chips?

Cocoa butter is heated until it evaporates and becomes solid to make ruby chocolate chips. After that, the chocolate is combined with sugar and water to create a refined chocolate recipe. Ruby chocolate is made by heating cocoa beans to evaporate the water they contain, but not to the point of burning or converting them to cocoa butter. It’s then combined with sugar and cocoa butter to make dark-colored chocolate that can be eaten in various ways (including chips) and tastes just like real chocolate. Ruby chocolate has a deep, dark color and a rich, chocolaty flavor.

Ruby Chocolate and its Applications

Ruby chocolate can be used in various recipes due to its medium flow and viscosity. Here are some examples of how ruby chocolate can be used:

Mousses de Chocolat
creme de Tarte
a scoop of ice cream
Sauces for desserts
Frostings \Icings
It’s best to use ruby chocolate as pure as possible to let it shine on its own, which means tempering and using it for chocolate work are the best options. Something to keep in mind: when baking with ruby chocolate, the vibrant pink color fades a little, but you can restore it with natural food colorings like beetroot powder.


The chocolate’s name is an apt description for the color of the red cacao bean. Its rich color reflects its richness and a deep, dark purple tone. The color of these sweet treats differs from those of other kinds. Some chocolates are made from ruby beans, and some are not. Red chocolate is a product of the fermentation process, and some cacao beans are processed using acid to make them richer.

Despite its name, ruby chocolate is actually a variety of milk chocolate. Its pink color comes from the presence of citric acid, which is a sour organic compound that has a fruity taste. Its color is a natural characteristic of the red and pink cocoa bean, but if you’re looking for a truly delicious treat, you’ll have to seek it out.