I’ve found an XoXo brand ruby chocolate bar that does not contain citric acid, and it has a very mild berry flavor, but otherwise is quite similar to white chocolate – sweet and creamy. facebook; twitter; googleplus; linkedin; email; Print; Recipe components . It don’t taste like Dairy Milk,it’s more fatty taste than chocolate. Sind Sie als Käufer mit der Lieferdauer des entsprechenden Produktes im Einklang? That make sit inherently different from white chocolate. People hate to be reminded that they’re all suckers taken in by pretty colours and not-so-novel concepts. Mit welcher Häufigkeit wird die Ruby cocoa beans aller Voraussicht nach eingesetzt. Cacaoholic Ruby Chocolate Chips | Crafted from the Ruby Cocoa Bean, No Colourants, No Fruit Flavorings | Ruby Couverture Chocolate Wafers (8 Ounce) 4.1 out of 5 stars 52. I know none here in France, and its virtue of preserve color doesn’t seem very strong for me, even if it could be one justification of its use. It was a big let down. Only under unique climate conditions, cocoa plants will produce Ruby cocoa beans. Ruby Cocoa features the nourishing benefits of beetroot & raw cacao in a rich, velvety blend with aromatic cardamom and cinnamon. Ruby NOT. 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. Ruby chocolate brightens the room up alongside its fellow chocolate brethren. Ruby turns a unappetizing gray when exposed for a few weeks. Your other sensory functions of look and smell also affect the taste, weird but true. If your argument is that white chocolate shouldn’t be called chocolate because it has no cocoa liquor(or solids) in it. I agree the citric acid might have something to do with that. Yes, because a new process has been developed to create a new chocolate product, it looks different, tastes different and some versions have the addition of a common and perfectly natural (ie not designed in a lab, discovered in fruit) kitchen ingredient, citric acid, I dare any of you to eat a bowl of citric acid and then come back and tell us all how it tasted exactly like berries, and not say lemons. I was admittedly underwhelmed by ruby chocolate. Ruby & Matcha Dome. Works for me because I’m allergic to cocoa. Ingredients: ingredients: alkalized cocoa powder. Oh well, even though it’s fake it’s still yummy. Ruby NOT. So now it’s a matter of what I don’t expect: I don’t expect an orgasmic experience. You can’t cook all chocolates the same way so which way is the right way? Wie gut sind die Bewertungen im Internet? Baci Perugina with Ruby Cocoa Beans Limited Edition Dark Chocolate with Whole and Chopped Hazelnuts, 3.96 Ounce. Ruby chocolate is more real of a chocolate than that so called white chocolate. Marketing over innovation. Real Chocolate is very shelf stable. I wanna know when they’re gonna bring out chocolate blocks of Ruby, like the other chocolates have, they won’t cos theyll have to add flavour to it to make it palatable and there goes the whole charade up in smoke. But that is pretty much how anything “new” goes. The ingredients in a bar of Ruby chocolate that I bought in the Netherlands are the exact same as the ingredients in a bar of milk chocolate. I tried it for many times and I’m cook, trained in tasting and smelling.Maybe they have developed a trick for flavouring, and I don’t mean the synthetic kitkat with that. I barely know anything about chocolate, but going off what the comments say and the article (because, no, I’m not going to research about chocolate) ruby chocolate, and white chocolate are both chocolate. Citric acid will create an artificial fruity flavor. It does qualify as a niche product, so I can’t say I’d REPLACE my regular chocolate recipes with it. Add to cart. I didn’t taste the KitKat version. When the chocolate cake layers have cooled completely, torte them before filling and frosting with … If your purpose is to state that r.c isn’t a new type of chocolate and that it’s for marketing, then put that in the title. Ordering. I’ve only tried the KitKat. It’s certainly not a healthy product as it’s the main ingredient is refined sugar. 58 g. Cocoa powder. I have found the best way to decide whether I like something is to try it. Recipes. Real chocolate has one if not the most complex flavor of our foods. Their chocolate is seen as the benchmark for professional chocolatiers. Discovering a new type of chocolate in the 20th century is like discovering a living dinosaur, impossible, and if one actually did, they would wanna share it with the world, not keep it a secret and try to make a profit from it. I feel like I got click baited because I clicked on this article out of curiosity if it was completely artificial. Milk Ecuador Bananen Cake. If anything the only “fake” chocolate is White Chocolate, Why you gotta try and ruin a very rare NICE news story. In the end, who really cares? Callebaut® ingredients. Ruby chocolate is just less processed white chocolate that retains the purple / pink natural colour and has some citric acid added to give sour undertones and trick the brain. I concur that ruby chocolate is fake because it’s not a 4th type of chocolate. These people are wrong, Bastian. Sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier (soya lecithin0, acid (citric acid), natural vanilla flavouring (Cocoa Horizons Foundation). However if you taste it without looking the flavour is described as more of a tangy and sour. Cocoa Crumble. Yes it has cocoa powder but a tiny amount to give a pinky colour from what I can tell. If enough ppl like it, it will stick around. eating the chocolate now. They use cocoa beans that naturally produce this colour – not every bean type lends itself to this. Fat content. The secret ingredient, that’s not so secret as it’s on the packet, for ruby chocolate is citric acid. 210 g. fresh butter. 100% fake as it does not come from the cocoa bean”. I made a mousse with it, and the ruby chocolate discs from World Wide Chocolate. 22%. You’ll keep coming for bites trying to work out everything you’re experiencing! Was für ein Ziel streben Sie nach dem Kauf mit seiner Ruby cocoa beans an? Made from ruby cocoa beans, ruby hot chocolate tastes delightfully fruity and is lusciously smooth. Product SKU. While I’m glad it’s not artificial, it’s not important. So what do I expect? The Taste. Although if you have new information to disprove what I think about ruby chocolate please do share it. 100%. Hi there, if you think I’m wrong please do say exactly why? Nate, What marketing department do you work for? 0%. This is a really good article and the comments are full of misinformation. Naturally pink. Cocoa beans grow in a purple pod and when unprocessed they have a purple tint. There are white chocolates that can contain almost no cocoa butter. It doesn’t really taste like chocolate, but it adds a level of depth that you can’t really find with any other ingredient. 00 ($3.75/Ounce) FREE Shipping. While the colour can be naturally achieved via processing a flavouring has almost certainly been added with the citric acid. The citric acid, as others have stated, is to preserve the colour more than it is for flavour. Callebaut are one of the leading, if not the leading, experts on chocolate. Ingredients Preparation; 260 g. almond powder. Thanks for exposing the ploy that this is. I also agree with some of the comments that say the title is wrong. In your own article you have referenced the fact that this ruby chocolate contains, at minimum, 47% cocoa solids (which I don’t think you would consider a “tiny amount”). Description ; Additional information ; Description. Maybe the makers of ruby chocolate have struggled to get much attention for the alleged 4th chocolate as a high-quality premium ingredient so did a deal with Nestle to avoid stocks going to waste. I didn’t really taste much of a berry flavour. Thank you for this article. The berry taste was interesting, but nothing spectacular. Made from ruby cocoa beans. Cocoa butter . First of all, white chocolate does not contain cocoa solids. Based on what do I claim this? It hardly warrants such a vehement response. Deliciously fruity, smooth and velvety texture. When an artificial flavour is created they spend more time on the aroma than the actual flavour as the smell is interpreted by the brain and does significantly change the flavour. 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. 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. 1 x 200g Farrer’s Ruby Hot Chocolate. CARMA® Santa Belly. Non fat solids are where you get the chocolate aroma and the color in dark or milk chocolate. Actually Daryl Lee in Australia does a Ruby Chocolate raspberry bullets which are rather yummy. Is it a new type of chocolate? It’s a new way to enjoy chocolate. If you don’t believe me, try eating a meal with a peg on your nose and see how different it tastes. $30.00 $ 30. Easy to temper and coat, with an ideal viscosity. Sometime cocoa butter is added to these chocolates. Pulver. Ruby chocolate is very similar to white chocolate as it’s mainly cocoa butter, sugar and milk. 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. But if ruby cocoa beans are truly something new and unique, then the cocoa powder would be fun to cook with: brownies, cakes, etc. Or at least that’s what I thought as someone who doesn’t know much about chocolate. As it is, the amount of fat and sugar added to the currently available percentages, along with the boost citric acid provides, imparts a mild but ultimately not-that-exciting flavor. CARMA® Santa Belly. I thought it would be interesting to talk about it as couldn’t see anywhere exposing it for what it actually is – marketing. The ruby kit kat is widely available in Tesco stores across the UK and has had a very mixed reception. actually everything in Barry ruby chocolate is all natural. It tastes very fruity, with berry qualities to it. So, here you have some people that also do not know anything about chocolate production and choose to believe you unaware of your missleading… You may like ruby chocolate or not, but to state that it is fake, you should have a lot knowledge in the field…. You clearly do not have a slightest idea what “cocoa solids” are and this is part of basics of chocolate technology. Did you read the patent? But do you really need to get your panties in a bunch over semantics? I did go back to some “red cocoa” I remember having some time ago, from Guittard (I think). The ruby cocoa bean grows in the unique climate conditions of Ecuador, Brazil and Ivory Coast. You can go to their website and download their brochures, also learn about chocolate components. Real Chocolate contains several types of antioxidants and stimulants. First of all it color is appealing and taste is average. My opinion is based on the ingredients and speaking to several other people that work professionally in the area. Let me know in the comments below what you think about my article on ruby chocolate. But white chocolate does contain cocoa solids, otherwise it wouldn’t be chocolate if it didn’t contain any cocoa! Look at the claims and all is not what it seams with ruby chocolate. Ruby magnum is the ice cream of the season for me and it costs the same as the other magnums. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. 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 … I have no idea how you could ever think there could be a new type of chocolate if you define chocolate to mean exactly what already exits and no different. More than pink chocolate, it is a special process to produce ruby couverture. Wir wünschen Ihnen hier eine Menge Erfolg mit Ihrem Ruby cocoa beans! It’s definitely not white chocolate. Though, I did get a nutty note in it as well. Ruby cocoa seems on everyone's tongue these days (literally and figuratively! The ingredients of Callebaut’s ruby chocolate are as follows: sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier; soya lecithin, citric acid, natural vanilla flavouring. It tastes very different to white chocolate, more like a yoghurt and raspberry taste. That fruity flavor can be reminiscent of apple, pear, or pineapple rather than simply sour. What I’m saying is the addition of citric acid that’s giving the fruity flavour, rather than anything naturally contained in the chocolate. I didn’t get berry taste or citric just like Milky Bar white chocolate taste with the creamy Magnum ice cream middle. How ruby chocolate is made is a secret but a bit of research uncovers all is not what it seems. Blind tastings that are not influenced by the fruity color yield only mediocre flavors. Business Insider spoke with Angus Kennedy, editor of Kennedy's confection magazine, about the newly created fourth chocolate, Ruby. Bitch clearly eats too much chocolate, stopped actually tasting real food years ago, can’t even taste citric acid because of the shite that’s filling her brain and speed out her mouth, a berry kinda flavour, your kinda an idiot . The innovator and industry standard Callebaut produces a 33% Couverture Ruby Chocolate with no flavorings or colorings. What does this naturally pink chocolate taste like? Ruby & Matcha Dome. Otherwise it couldn’t be white(ish). The color and berry fruitiness are naturally present in the ruby cocoa beans, reflecting the choice of name,” she tells me. Since it has the word “chocolate” in its name, I already have a preconceived notion of what to expect. $10.00 $ 10. “white chocolate, it is fake. I got really excited when I heard about Ruby Chocolate. Are you saying they are lying on the packaging (and have been for many years) saying white chocolate contains cocoa solids? The taste is totally boring. 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. RB1. Your research is not only flawed but incomplete as to Chocolate composition and even terminology, additionally Citric Acid is not a flavor it replaces a taste that of sour, in this case it is used to process the beans to control the PH to maintain the color, inevitably when processed further it’s incorporated and lends sour notes to the chocolate, check the Patent from Callebaut. We should also say that cocoa powder is the only true chocolate, even though no one considers it to be chocolate, only that it is a chocolate flavoured drink or a cheaper flavouring for baking than adding melted chocolate. Ruby couverture is made from ruby cacao beans following the authentic trademark process. You don’t have to like it or be able to make cookies with it but it still contains just chocolate, regardless of your feelings. The composition of this ruby stuff would therefore be much more analogous to milk chocolate. My guess is that if the flavor were truly good and interesting, that would be available. I didn’t find it fruity at all. DJURDJICA, Difficult to respond to your only negative comments, though I do agree with most of them. if you actually knew about chocolate you’d know that even dark chocolates, depending on how they are made, can have a very fruit forward flavor. Not all ingredients used during processing are listed on the label as if they’re under a certain amount and lost during processing they aren’t required to be listed by many countries legislation. I prefer dark milk chocolate (yes, that’s a thing), and ruby chocolate is far from that. Is a new type bean? Meaning ruby chocolate isn’t really much different to the similar looking chocolates that have existed for a long time, possibly worse as it doesn’t contain any real fruit. Ruby Cacao Collection. Your response seems a bit odd, since Rachel is highlighting the fact that white chocolate contains *zero* cocoa solids. Warum wollen Sie sich der Ruby cocoa beans eigentlich anschaffen ? Total marketing ploy. You can buy plain Ruby bars from loads of places… just google it. The beans used for dark chocolate are also often selected on their flavour notes. Entspricht die Ruby cocoa beans der Stufe an Qualität, die Sie als Käufer in dieser Preisklasse haben möchten? Sam, The data point missing here is both the usually brown flavorful non fat cocoa solids and the cocoa butter (fatty cocoa solids) are considered cocoa solids, both being solid at room temperature. Entspricht der Ruby cocoa beans der Qualitätsstufe, die Sie als Kunde in dieser Preiskategorie haben möchten? this process has been cultivated by one of the world best chocolate makers to be a fruit forward chocolate. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colourants or fruit flavourings. Temperature. Beetroot is a powerhouse superfood that’s naturally sweet and delicious! Cocoa Mass contains 50-55% fat SOLIDS and 45-50% non fat SOLIDS. Cocoa Crumble; Ruby chocolate mousse; Ruby Ice Cream Base; Favorites; Share. Eating with your eyes is relevant to ruby chocolate as people (in my limited research) often say it tastes like berries and fruit. Immerse yourself in its ruby colour. Ruby chocolate has been dubbed the 4th chocolate after dark, milk and white by it’s creators. If you think it’s fake, fine. it probably wouldn’t taste very good, which is why it might not ever become available. I ask then one question, after reading all the debate : do you know one single chocolate that has citric acid on its composition ? I agree with Bastian. This refers to a cocoa bean that has been processed to make ruby chocolate. Ruby turns a unappetizing gray when expose for a few weeks. Your email address will not be published. This bar has added flavourings that really renders the whole point of this “new taste sensation” pointless. Real Chocolate contains several types of antioxidants and stimulants. The only mass market product that contains ruby chocolate is the ruby Kit Kat by Nestle. I can’t believe that it’s is only a trick of the brain to imagine the fruity taste. The patent says the cocoa liquor for the red or purple chocolate is defatted with petroleum-ether. Which doesn’t even come from the cocoa bean. But after reading the entire article and the comment section I’m disappointed. Oh well. 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. The unusual pink color comes from a trademarked process of isolating specific compounds in cocoa beans. The fruit forward flavors that you refer to are are much more complex than the simple citric “fruitiness”. RubyCocoa is a macOS framework that provides a bridge between the Ruby and the Objective-C programming languages, allowing the user to manipulate Objective-C objects from Ruby, and vice versa. I’ve heard lots of chocolatiers say its just a con and they won’t be using it. That being said, I would agree that the whole concept is a kind of bougie fad (with the kitkat version most likely being a cheap cash-in). There’s a ton a bullshit, and a lot of contention, but my thoughts are… “What a time to be alive!” No room for snobbery and defensiveness in this wonderous time…. 00 ($10.00/Count) Get … There’s something new and delightful at Harry & David—ruby cacao. Additionally the color is not long lasting. So if you want to call something fake actually use the correct source which is white chocolate, it is fake. Hier finden Sie als Käufer unsere absolute Top-Auswahl von Ruby cocoa beans, während der erste Platz den oben genannten Favoriten definiert. Hi there, I’m not saying that the added ingredient citric acid isn’t natural as of course it is. Etwas weiter unten hat unser Testerteam schließlich einige Faktoren zum Kauf zusammengeschrieben - Dass Sie als Käufer unter all den Ruby cocoa beans der Ruby cocoa beans kaufen können, die ohne Abstriche zu machen zu Ihrem Geschmack passt! What might be interesting is to try just ruby cocoa powder, the powder of the beans, without the addition or manipulation of other ingredients. Guittard Cocoa Rouge Unsweetened Cocoa Powder quantity. I agree. Cocoa content. Cocoa Powder, Superior Red 22-24%. I used to work in the industry – I know a fair bit about it. despite your thoughts on the citric acid addition it is only to enhance the flavor of fruit that is already there. Cocoa solids are what are left after the cocoa butter has been extracted. I 100% agree Bastian that 2% cocoa powder in ruby chocolate is virtually nothing. No need to get so worked up over it (unless it’s ridiculously overpriced compared to white chocolate). Hi there, ruby chocolate does contain 47% cocoa solids but that’s 95% cocoa butter and 5% cocoa powder. This is why you have a lot of single estate dark chocolates – despite having similar cocoa percentages they all taste distinctly different. I’ve had a ruby chocolate bar, ruby magnum and the ruby kitkats. Honestly the title implies that ruby chocolate is fake, as if the chocolate is a food that threatens your health. I felt, after cooking with it, that ruby chocolate accomplished that. What a petty article. When you taste food you don’t just use the sense of taste. Coffee Shop style pink hot chocolate. While red cocoa powder has been produced by several companies, this is t… I’m not a chocolate expert, but I’ve tasted ruby chocolate before (Chocolove brand), and it does have a hint of a berry taste. 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. 260 g. brown sugar. Without going deep in to the technicalities , if it tastes good, it will stay in the market dispite of it’s brand. The citric acid is a super tiny fraction of the recipe, and it is there to preserve colour, just as you would use lemon juice to prevent an apple or avocado from oxidation. Ingredients include unsweetened chocolate. But don’t immediately assume that this makes Ruby chocolate a marketing ploy. Don’t put “Why Ruby Chocolate is Fake” put “Ruby Chocolate is NOT a New Chocolate- it’s marketing” or something like that. 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. I MIGHT do a little research, if warranted, but at the end of the day, taste will decide for me. Most likely, the citric acid is accentuating any fruity undertones from the cacao, resulting in sour fruity undertones (i.e. Who cares about the specifics. Wie hochpreisig ist die Ruby cocoa beans denn? Anyways we should welcome a new variety or anew version of chocolate. this is a legit new type of chocolate, not a marketing ploy. Lots of people in the comments really don’t understand the difference between cocoa solids, cocoa powder and cocoa butter. Maybe. Some have very sour or fruity notes. And it’s probably going to die out anyway if the color changes to gray so quickly. Required fields are marked *, Ruby Chocolate Ingredients (Sugar, Cocoa Butter, Skimmed. It’s possible that a acid was used in early processing and therefore wasn’t included as an ingredient. It’s a different taste. https://www.nestandglow.com/life/why-ruby-chocolate-is-fake I thought it tasted like white chocolate with the astringency of dark chocolate. RHONDA what has white chocolate done to you?! If the article’s purpose is to state that r.c is nothing new, and just gimmicky chocolate we’ve always had, then it should do that. The cocoa beans that are used to make ruby come from tropical rainforests. Weight: Clear: Earn up to 183 Rewards Points. Order codes. Many people have confused raspberry white chocolate with ruby chocolate. Ruby chocolate is unique in taste: it's neither bitter, nor milky, nor sweet. Cocoa Chipotle Spice Rub brings together amazing pantry ingredients for a cocoa powder based rub that complements rich meat with a warm, savory, and perfectly bitter flavor profile. Nobody is being “scammed” ffs. This jibes with your claim that the true flavor of less-fermented ruby chocolate is rather uninteresting. Just my experience. It makes it possible to write a Cocoa application completely in Ruby as well as to write an application that mixes Ruby and Objective-C code. This is different to raspberry chocolate as they add real freeze dried raspberries into it. Made from ruby cocoa beans to become a confection that is exceptional for chocolate making and pastry art. White chocolate if using fat solids will have cocoa solids. As only the one company (callebaut) makes one variety of couverture ruby chocolate it’s not vegan. Unabhängig davon, dass die Urteile dort immer wieder verfälscht sein können, geben diese im Gesamtpaket einen guten Überblick. But I’m happy to be proved wrong – was there any bit of the patient you’re referring to? Something that does appeal t more than my sense of taste. I would be curious about a blind taste test between this ruby chocolate and milk chocolate with the same quantity of citric acid added. After people learn that it’s gimmicky, let them decide for themselves if they would like to try it or not. Although everyone has a right to own’s opinion, it is very dangerous to speek about something you know nothing about – because, frankly, that is what you do with this article. No, but no rational person argues milk or white chocolate is a scam because they only require new processing methods and preferential selection of previously known bean types, not new breeds of bean. Ruby does. Its colour is due to a special variety of cocoa trees that produce ruby-coloured beans. Ruby chocolate us useless to use commercially as it goes grey very quickly. Serving Size 100 g Portion 100 g % Daily Value % valeur quotidienne . Ruby has less done and added to it to make it different from existing types and similar to a popular artificial type. I’ve had the Magnum Ruby Cocoa and to me it tastes like white chocolate. DJURDJICA, Difficult to respond to your only negative comments, though I do agree with most of them. Personally I don’t think there’s a huge amount of difference in zero or 2% just to add a natural colour, but we all have different opinions on that. Where is this XOXO brand – all I get is a clothing brand when I search. Ruby NOT. I’ve just checked by bar of green and blacks white chocolate and it contains 30% cocoa solids. Ruby cocoa beans are made from the same regular cocoa beans. SKU: gt-500 Category: Guittard GTIN: 071818750005. 100% cocoa powder is pure chocolate. It’s chocolate. To me it does actually taste different to white chocolate (I did get a higher end white chocolate just to compare if maybe somehow all these years I’ve been eating bad white chocolate). No need to be rude or condescending. ), and that's no surprise given that this new type of chocolate has only been patented and brought to market recently (2017). Milk Ecuador Bananen Cake. Kathleen, all ruby “chocolate” require citric or so other acid to maintain and accentuate the ruby color. Not impressed. Milk fat. The citric notes of ruby “chocolate” are nowhere as complex as the cacao pulp that you are apparently referring to. I’ll be buying more in the future . I’m not really a super big Ruby fan, but this article is pretty misinformed. A patent from the makers of ruby chocolate indicates less processing is involved. Something that’s not disgusting. Because it’s a niche product ruby chocolate costs more although less work is involved. Ruby Chocolate Ingredients (Sugar, Cocoa Butter, Skimmed Milk Powder, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin, Acid: Citric Acid, Natural Vanilla Flavouring), Ruby Chocolate contains Cocoa Solids 47% minimum and Milk Solids 26% minimum. Anyway, I think the use of the word “fake” in the title might be causing some of the communication issues. Lose yourself in its intense fruitiness and fresh, sour notes. Courtesy Barry Callebaut. But it’s definitely not from some newly discovered variety of cacao bean, which the patent holder for “ruby cocoa” seems to be hinting at — although not stating specifically because that would be a false claim (https://damecacao.com/tasting-ruby-chocolate-where-to-buy/). Instagrammable – we recommend topping with whipped cream and marshmallows. Humidity. Now maybe ruby is a different type of chocolate that’s “less refined” and something that we’ve always had but wasn’t really publicly available, but honestly I couldn’t care less. Interesting article! Both contain cocoa butter as well. 20% coco butter, 14% milk solids, 3.5% milk fat etc. Similar to the difference between cocoa and cacao and why cacao is more expensive. 22%. I’m always happy to be proved wrong but I still stand by this article. Without the added citric acid there would only be the same subtle fruity tones that lots of chocolate already has. I think it’s quite nice. This stuff cannot even be used in any baking applications as it changes color and melts out. Ruby’s fruitiness and slightly sour profile unlock creative ideas for confectionery, cakes & pastries, biscuits and many more.