Each year at the National Confectioners Association’s (NCA) Sweets & Snacks Expo in Chicago, IL, the most innovative new product launches are celebrated. An awards program showcases the top ideas as determined by a panel of expert judges in a variety of candy and snack categories. At this year’s event, a new award category was established, inspired by ruby chocolate. The NCA introduced the Ruby Award for Supplier Innovation, created to honor cutting-edge developments from industry suppliers that advance confectionery manufacturing. Barry Callebaut received the inaugural award in this category for the development of ruby chocolate. John Downs, President & CEO of NCA, commented that Ruby chocolate is “one of the biggest breakthrough inventions in the chocolate category in more than 150 years”.

In September 2017, Barry Callebaut introduced the fourth type in chocolate ‘ruby’ next to dark, milk, and white. Ruby chocolate is an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness.

Ruby chocolate is made from the ruby cocoa bean; through a unique processing, Barry Callebaut unlocks the flavor and color tone naturally present in the ruby bean. No berries or berry flavor is added. No color is added.