Ruby RB1 is the first new variety of chocolate to be discovered in 80 years.
The fourth type of chocolate, is the latest addition to the well-known milk, dark, and white chocolate categories.
Callebaut chocolate is the first in the world to launch this new variety. The new chocolate’s sparkling ruby colour occurs naturally from the ruby cocoa bean, and surprises with intense fruitiness and fresh, sour notes.
“Ruby RB1 is one of the most exciting things to happen to the chocolate industry in decades. It opens up a whole new world of ideas and makes you rethink everything you thought you knew about chocolate,” says Kirsten Tibballs, Global Callebaut Ambassador and Australia’s dubbed ‘Queen of Chocolate.’
Kirsten first tasted the new varietal in September 2017. She launched Ruby RB1 to audiences in London in May and held a media launch for the chocolate on 3 July at Savour School in Brunswick, Victoria.
Once Ruby RB1 becomes available in Australia from September, chocolatiers and pastry professionals are expected to use the rare supply for varied confectionary applications.
“It’s very easy to work with, contains 4 per cent dry cocoa solids for an intense chocolate flavour, about 28 per cent cocoa butter. I’ve already been able to match it with 20 or so flavours such as green tea and peppermint, but I’m yet to try it with coffee. I suspect two acidic products will have to be balanced with a bit of salt, but it’s a possibility,” Kirsten says. “What’s unique about this chocolate is its natural pink colour and berry flavour. There’s nothing like it on the market.”
Australia, Japan and China will gain access to the new variety this year, with the rest of the world to follow in 2019.
Ruby chocolate was discovered more than a decade ago when researchers found out that ruby chocolate was linked to precursors in a specific type of bean: the ‘ruby’ cocoa bean. Identifying the ruby cocoa beans, which hold plenty of these precursors, and finding the best way to process the beans during chocolate-making has taken many years of research.
The ruby cocoa bean thrives in cocoa growing countries like Brazil, Ecuador, and Ivory Coast, the world’s largest producer of cocoa beans.
Callebaut’s Ruby RB1 owes its colour and specific taste solely to the expert selection and meticulous processing of the ruby beans – no fruit flavouring or colourants are added to the chocolate.
Exactly how the new varietal is processed remains top secret from Callebaut, not even Kirsten is privy to the information, but what we do know, is that there’s plenty of reasons to enjoy it – it contains 9 per cent less sugar and is less sweet than normal chocolate.
“This discovery opens up opportunities to find other beans with similar traits and new processing methods and experimentation,” Kirsten says. “You’ve got to wonder what else could be out there.”
Find Ruby desserts at the following locations in August:
Purchese Sweet Studio: 647 Chapel Street, South Yarra VIC 3141
Textbook Boulangerie Patisserie: 274 Botany Rd, Alexandria NSW 2015
Josophan’s Fine Chocolates: 132 Leura Mall, Leura NSW 2780
For more than 100 years, Callebaut has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass.
