Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. The ruby cocoa bean grows in the unique climate conditions of Ecuador, Brazil and Ivory Coast. 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.

Ruby’s fruitiness and slightly sour profile unlock creative ideas for confectionery, cakes & pastries, biscuits and many more. And with its all-round fluidity, ruby chocolate is perfect for a wide range of technologies, ranging from confectionery molding and enrobing, to pastry mousses, etc.

Ruby chocolate’s delicious, intense berry flavor also works well with the most unusual combinations. From salted caramel, spices like pepper, or herbs like rosemary, to unexpected ingredients like wasabi or exotic fruits such as lychee or mango, the possibilities are endless. Food lovers will be delighted with the variety of dishes and drinks that ruby chocolate can accompany: bold cheese like Roquefort or Camembert, caviar, rosé champagne and wine, fruity beers and even green tea or saké.