We were so excited to hear about ruby chocolate KitKats, but now we have the news that we'll soon be able to get our millennial-pink-obsessed hands on ruby chocolate to use in our own cooking.
Callebaut, the brand behind the discovery of the ruby bean, has announced that the chocolate will in fact be available in Australia as early as August. The product will not roll out in the US until 2019.
“The journey to identify ruby cocoa beans and the best way to process them in the chocolate making process has taken many years of research,” Callebaut revealed at their Sydney media launch.
The chocolate itself is creamy, with a definite berry taste – but it contains no colourants or fruit flavourings. Instead, the components present in the cocoa beans make chocolate with a naturally-occurring pink colour and fruity flavour.
“With ruby chocolate, you have to unlearn what you would traditionally do with dark, milk or white chocolate,” said chocolatier and pastry chef Marijn Coertjens.
“This chocolate opens up to new ideas. It’s amazing how it pairs with ingredients, such as rosé Champagne, beers, or even savoury ingredients.”