Like grapes for fine wines, cocoa beans are influenced by the region in which they grow. The ruby cocoa bean grows in the unique climate conditions of Ecuador, Brazil and Ivory Coast.
Ruby’s fruitiness and slightly sour profile unlocks creative ideas for confectionery, post-bake applications in cakes & pastries, desserts and many more uses. And with its standard fluidity, ruby is perfect for a wide range of applications,
Ruby’s delicious, intense berry flavor also works well with the most out of the box pairings. 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 can accompany: bold cheese like Roquefort or Camembert, caviar, rosé champagne and wine, fruity beers and even green tea or saké.