Citric acid will create an artificial fruity flavor. Ruby cocoa seems on everyone's tongue these days (literally and figuratively! When I first heard of ruby chocolate, I was so excited! But the percentage of cocoa solids includes both the fat and non fat solids. I’ve just checked by bar of green and blacks white chocolate and it contains 30% cocoa solids. Which doesn’t even come from the cocoa bean. Without the added citric acid there would only be the same subtle fruity tones that lots of chocolate already has. Kitkat jumping on the Ruby chocolate bandwagon is a marketing ploy, like you say. Who cares about the specifics. Humidity. Ruby cocoa beans can be found in Ecuador, Brazil and Ivory Coast. The innovator and industry standard Callebaut produces a 33% Couverture Ruby Chocolate with no flavorings or colorings. And I suggest you to do this simple blind test: one common white chocolate with a drop of lemon juice, compared to the “ruby” chocolate. I agree the citric acid might have something to do with that. I didn’t really taste much of a berry flavour. I must say though nobody cares about the ruby chocolate simply because chocolate is already perfect as it is. 260 g. brown sugar. It don’t taste like Dairy Milk,it’s more fatty taste than chocolate. I have 20 years experience buying cacao and making chocolate and as far as I am concern ruby stuff isn’t any type of chocolate, only a marketing ploy by Callebaut to misappropriate centuries if not millennia of good will and mystique of real chocolate. I’ve heard lots of chocolatiers say its just a con and they won’t be using it. Works for me because I’m allergic to cocoa. The composition of this ruby stuff would therefore be much more analogous to milk chocolate. Ruby magnum is the ice cream of the season for me and it costs the same as the other magnums. I’m looking at all the angry comments here, and I’m not sure whether to laugh or be sad that some people are so incapable of having a mature discussion. Weight: Clear: Earn up to 183 Rewards Points. Ruby couverture is made from ruby cacao beans following the authentic trademark process. Fat / Lipides 23 g 35 %. Rachel, I’ve been buying, tasting and making chocolate for 20 years. Let us have our 4th kind of chocolate and be able to say “what a time to be alive!”, Emily, after reading the rest of the arguments left here, I gotta hand it to you. Get over yourselves, people. White chocolate doesn’t include cocoa liquor and is made only from the cocoa butter portion of the bean and because it doesn’t contain cocoa liquor that’s why it’s white. The taste is totally boring. But after reading the entire article and the comment section I’m disappointed. Everyone has tried fruit flavoured white chocolate, ruby doesn’t NEED to have added fruit or flavourings/colours to look and taste like that, it’s done JUST with chocolate so it is a new TYPE of chocolate, not a new cacao bean, but definitely a new type of chocolate. Real chocolate has one if not the most complex flavor of our foods. Your response seems a bit odd, since Rachel is highlighting the fact that white chocolate contains *zero* cocoa solids. And if people like it, let them enjoy it- it’s food and people can buy and eat whatever they choose to if they really want. No difference. This true gift of nature’s exceptional composition results in the natural ruby color of the fourth chocolate – without adding any colorants or fruit flavorings. This refers to a cocoa bean that has been processed to make ruby chocolate. The claim of 47% percent cocoa solids does not acknowledge that EU regs count cocoa butter as a cocoa solid so only under 10% of the flavorful non fat cocoa solids are included Less than even Hershey’s Milk Chocolate. Hope that helps. But if ruby cocoa beans are truly something new and unique, then the cocoa powder would be fun to cook with: brownies, cakes, etc. It tastes like berry flavored white chocolate. Ruby chocolate has very little cocoa flavour so some see it as a cost-cutting product to make more money as lower grade cocoa beans could be used. 22%. Cocoa Powder, Superior Red 22-24%. My guess is that they would taste quite different, but who knows! In the end, who really cares? You’ll keep coming for bites trying to work out everything you’re experiencing! DJURDJICA, Difficult to respond to your only negative comments, though I do agree with most of them. You may have heard about a new, sweet confection being released soon, and it’s finally here! Cocoa Crumble. It just simply doesn’t have the chocolate flavor that milk or dark chocolate has which you get with a longer fermentation. Eating with your eyes is relevant to ruby chocolate as people (in my limited research) often say it tastes like berries and fruit. There’s not a newly discovered variety of cocoa bean called ruby and the marketing around this product is misleading. But I’m happy to be proved wrong – was there any bit of the patient you’re referring to? the kitkat aside. However there’s more to it than just an acidic taste, and it’s more than just the color fooling your palate. this is a legit new type of chocolate, not a marketing ploy. I don’t expect it to taste like other chocolates since that would be redundant. The possibility of ruby cocoa beans and resulting ruby confections was discovered by accident by the Barry Callebaut chocolate research department as they studied cocoa beans. There has been talk of a vegan variety of ruby chocolate in the future but nothing is available at the moment. Required fields are marked *, Ruby Chocolate Ingredients (Sugar, Cocoa Butter, Skimmed. Marketing over innovation. Made from ruby cocoa beans to become a confection that is exceptional for chocolate making and pastry art. Guittard Cocoa Rouge Unsweetened Cocoa Powder quantity. It’s a new way to enjoy chocolate. Ruby chocolate, as it is being called, has been in development for 13 years since the company said it first discovered a new type of cocoa bean … Business Insider spoke with Angus Kennedy, editor of Kennedy's confection magazine, about the newly created fourth chocolate, Ruby. I made a mousse with it, and the ruby chocolate discs from World Wide Chocolate. Though, I did get a nutty note in it as well. 100% Cocoa Powder, 8 Ounce Can. I’m always happy to be proved wrong but I still stand by this article. 210 g. pastry flour. Thank you for this article. 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