80 years after the launch of white chocolate as the third type after dark and milk, Callebaut, the Belgian chocolate brand has revealed the fourth flavour, Ruby or RB1.
The invention of Ruby chocolate is the work of the research and development centres of Barry Callebaut, based in France and Belgium. The researchers found that ruby chocolate was linked to precursors which are present in what they call the ruby cocoa bean. Identifying those beans, which hold plenty of these precursors, and finding the best way to process them during the chocolate-making process has taken many years of research. 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.
Philippe Marand, head of the Chocolate Academy Centre, Dubai, said “Ruby RB1 is a breakthrough innovation in the chocolate world, in terms of taste, visual appearance, and new possible flavour experiences. To embark on this creative journey, we need to rethink new ways of working with this chocolate. This is an opportunity for the chefs to brighten up their chocolate offerings.”
Marjorie Bourdon, Barry Callebaut marketing manager Middle East & Africa commented: “Thanks to its unique taste profile and natural colour, Ruby brings new excitement within the chocolate category, enabling new concepts for consumers to enjoy. With the current appetite of consumers for trendy and innovative delights, there is no doubt that ruby will be welcomed with open arms.”
Ruby RB1 was introduced to the Middle East market at an exclusive launch at the Burj Al Arab Jumeirah in October as a part of the global series launch.
After being launched in UAE, Barry Callebaut with its partner EMF Trading, would extend Callebaut ruby RB1 to Lebanon, Saudi Arabia, and other Middle East countries in the coming months.
