Good news for lovers of the “food of the gods”! To the well-known chocolate varieties—dark, milk, and white—a new, original, and irresistible creation has been added: Ruby chocolate, also known as pink chocolate, now officially recognised as the fourth type of chocolate. But what exactly is it, and most importantly,...
Good news for lovers of the “food of the gods”! To the well-known chocolate varieties—dark, milk, and white—a new, original, and irresistible creation has been added: Ruby chocolate, also known as pink chocolate, now officially recognised as the fourth type of chocolate. But what exactly is it, and most importantly, what does it taste like? Let’s find out.
You’ve probably spotted it in pâtisserie windows on Valentine’s Day and assumed it was white chocolate tinted with food colouring. In reality, Ruby chocolate is an entirely new variety, developed only a few years ago through a unique process applied to Ruby cocoa beans, which preserves their natural pigments.
The story of Ruby chocolate could easily be the plot of a film. It begins in Switzerland, when a historic confectionery company set out to do what seemed impossible: create an entirely new type of chocolate.
After 13 years of research and hundreds of trials, master chocolatiers perfected the method for processing Ruby cocoa beans—a rare variety found only in select countries such as Brazil, Ecuador, and Ivory Coast—while keeping their signature ruby colour intact throughout production. In 2017, Ruby chocolate launched on the Asian market to enormous success, and today it’s one of the most exciting innovations for adventurous chocolate lovers!
Ruby chocolate owes its distinctive pink hue to the natural pigmentation of the Ruby bean. There are no added colourants or flavourings—just a meticulous processing technique, guarded closely by its creators. The secret most likely lies in the extremely short fermentation period (some even suggest no fermentation at all), which preserves the bean’s natural rosy shade.
The ingredient list gives us an idea: sugar, cocoa butter, milk, soy lecithin (as an emulsifier), and natural vanilla flavouring. This suggests a profile that is sweet yet layered with the tangy, fruity notes characteristic of Ruby beans. Those who have tried it describe it as a cross between a 70% dark chocolate and creamy milk chocolate, offering a flavour that’s both indulgent and refreshingly new.
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