After 10 years of research and development, one of the world’s largest cocoa producers, the Barry Callebaut Group, has introduced a fourth type of chocolate in Dubai.
Ruby, named after its red colour, boasts a sour, yoghurt-like taste. It is the industry’s first significant innovation after white chocolate was discovered in the 1930s, according to Frederic Trombert, general manager MEA at Swiss company Barry Callebaut Group.
“Ruby is one of the consequences of our innovation. We did a lot of innovations throughout the years in the chocolate business,” Trombert said, referring to creations by the Barry Callebaut Group including chocolate baking sticks placed inside chocolate croissants, as well as the mycryo, pure cocoa butter in powder form, which helps make chocolate mousse smoother.
“There are 20,000 components within a cocoa bean, but we found something specific with the ruby bean – it had a reddish colour, and out of that, we produced chocolate. At first, it was dark chocolate, but then you process it differently to make it lighter, eventually turning it into the ruby chocolate,” Trombert added.
Ruby was launched in Asia and Europe last year, while its launch in the UAE will be followed by a wider roll out across the Middle East. The chocolate will be available in Lebanon next month and in Saudi Arabia the month after.
“It’s becoming a trend, especially with the new generations, as they look for a hedonistic type of experience,” Trombert said.
"The region has a young population and is not too involved in the tradition of chocolate, so people here are open to trying other tastes. They might not like the sour taste, but Ruby can be combined with other flavours such as passionfruit and pistachio."
He added that Ruby’s popularity will increase with time to become as popular as white chocolate, though it will not exceed milk and dark chocolate in sales.
So far, however, it has been the fastest growing launch in chocolate, he said.
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