How ruby chocolate
The ruby cocoa beans
Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans are grown in Ecuador, Brazil and Ivory Coast as they have similar environments. To find the right beans we developed a test that can identify if the sourced beans meet the required specifications to produce the 4th type of chocolate, ruby chocolate.
A natural process
Like for any dark, milk and white chocolate, the unique processing is key. Chocolate does not grow by itself, it’s the processing of the ingredients that unlocks the colors and flavors that are naturally present in the beans. The same is true for ruby chocolate. We don't use any additives, all is included in the bean itself. This means the pink ruby color and fruity flavor of ruby chocolate is 100% natural.
The production of ruby chocolate cannot be called 'natural', simply because it’s not happening spontaneously in nature. This is the same for any other chocolate production. So to create ruby chocolate with its characteristic flavor and color, we bring natural ingredients together. No berry flavor, nor pink color or any other color is added!
Adding citric acid to ruby chocolate
To create ruby chocolate we use citric acid that is abundantly found in nature, in a variety of fruits and vegetables, like citrus fruits. Lemons and limes have particularly high concentrations of the acid.
Adding citric acid is happening all around us, in our own kitchens at home and in the food industry. At home, we add lemon juice, cream, vinegar to our recipes and applications to pronounce flavors and/or colors of the ingredients used during cooking.