Posts Tagged ‘Ruby chocolate’

Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

March 10th, 2018

Global introduction of Callebaut RB1 will be gradual, company says.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.
Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will follow, but Barry Callebaut did not specify a timeline.
In celebration of the imminent Belgian launch, a handful of chocolatiers got a sneak preview today of Callebaut RB1, which sold out immediately. Products made with RB1 will be available at the Salon du Chocolat, set for March 2-4 in Brussels.
“Without exaggerating: Ruby is the most exciting thing to happen in the chocolate industry in decades,” said master chocolatier Marijn Coertjens said. “With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
Research shows that Ruby chocolate resonates strongly with a new generation of consumers — mainly Millennials (18–35 years old) who balance a healthy lifestyle with the quest for extreme pleasure.
“With ruby chocolate you haven’t seen anything yet,” says Mathieu Brunfaut, global group brand leader, Callebaut. “Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights. Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy.”
Discovered more than a decade ago, Ruby chocolate was the work of Barry Callebaut’s global R&D centers in Belgium and France and the Jacobs University in Bremen, Germany. Researchers found Ruby chocolate was linked to precursors in a specific type of bean — the Ruby cocoa bean.
RB1 owes its color and taste solely to the expert selection and meticulous processing of the Ruby beans — no fruit flavoring or colorants are added to the chocolate. For every bag of RB1, Callebaut sources sustainably grown beans and supports cocoa farmers in cocoa farming communities.
In January, Nestlé Japan launched the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Ruby chocolate. Nestlé said 5,000 bars were available in South Korea and Japan, where KitKat flavor innovation is at its peak.

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Ruby chocolate: Nestlé’s KitKat becomes world’s first brand to adopt Barry Callebaut innovation

January 27th, 2018
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Barry Callebaut and Nestlé have partnered together for a world first – Japanese KitKat is the first consumer brand to launch a Ruby chocolate version named KitKat Chocolatory Sublime Ruby. As of tomorrow (January 19), Nestlé Japan Ltd. will launch the Ruby chocolate version of its iconic KitKat brand in KitKat Chocolatory stores in Japan and South Korea, as well as online, and according to Barry Callebaut, this means it will be available in more countries.

KitKat is the first to offer this fourth type of chocolate to consumers, just five months after Ruby chocolate was first launched by Barry Callebaut in September 2017. You can read FoodIngredientsFirst coverage from Shanghai here.

Speaking to FoodIngredientsFirst, Christiaan Prins, Head of External Affairs at Barry Callebaut, said: “With Ruby chocolate being launched just five months ago and now already having a brand adopt and bring it to the market is extremely exciting. The Nestlé team in Japan and South Korea were the quickest to catch onto this trend. With the launch being in Shanghai last year, which could well be why there is an extra appetite from Asian countries. But ultimately, it’s about who is the quickest to adapt and integrate Ruby into their brands, and this case it was Nestlé in Japan and Korea.”
Prins believes the color of Ruby chocolate appeals to a broad group of people, and the flavor, in particular, appeals to millennials, he says.
The Nestlé deal is exclusive for a limited time, initially for six months, but Barry Callebaut is confident about the future of Ruby chocolate. Prins adds: “Barry Callebaut’s gourmet brands are also looking at launching it in the first half of 2018, so we can expect that it will become much more visible in the coming months, on the market.”
Since the announcement in Shanghai, China, on September 5, 2017, Ruby chocolate has been attracting strong interest from chocolate connoisseurs throughout the world. The Ruby chocolate used in KITKAT Chocolatory Sublime Ruby has a fresh berry-fruity taste and characteristic color. Ruby chocolate is made from the Ruby cocoa bean. No berries, berry flavor nor color are added. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
Also speaking with FoodIngredientsFirst, Sandra Martinez, Nestlé Global Head of Confectionery said: “KitKat is one of our leading confectionery brands that have a unique mix of heritage and innovation. It was first manufactured in 1935 and since then has been delighting consumers all over the world with its breakthrough innovation.”
In Japan, there are more than 350 different products in a large variety of flavors. KitKat Chocolatory in Japan was also specifically selected for the affinity between its position as the most luxurious line among the world-popular KitKat Made in Japan brand and the innovation of Ruby chocolate, she says.
“The market for KitKat in Japan is mature and consumers are keen to try new and interesting flavors – that makes it a natural choice for us to launch KitKat Chocolatory Sublime Ruby in Japan.” “Our strategy is to continue delighting consumers with the best possible products, solutions and services. We are happy to share more news with you once it becomes available,” Martinez notes.
“Sublime Ruby” was created through the craftsmanship of top pâtissier Yasumasa Takagi. It will be available for purchase in the KitKat Chocolatory stores as well as online. KitKat Chocolatory is a specialty store in Japan and South-Korea selling premium KitKat chocolates created with meticulous attention to ingredients and preparation methods under the direction of Yasumasa Takagi, owner-chef of Le Pâtissier Takagi.
Antoine de Saint-Affrique, CEO of Barry Callebaut commented: “I am very pleased that our innovative breakthrough Ruby chocolate has come to life so quickly through our partnership with Nestlé and the pioneering KitKat Brand in Japan. Nestlé was very quick in spotting the trend and in introducing a Ruby chocolate version of KitKat, which will entice consumers across Asia and beyond.”
‘KitKat Chocolatory Sublime Ruby’ will be available from Friday, January 19, in time for Valentine’s Day.
• KitKat Chocolatory Sublime Ruby 1 piece: 400 JPY (US$3.59)
• KitKat Chocolatory Sublime Valentine’s Assortment 5 pieces: 1,800 JPY (US$16.18)
• KitKat Chocolatory Sublime Valentine’s Assortment 7 pieces: 2,400 JPY  (US$21.57)

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Scientists debut first new chocolate in 80 years and it’s pink!

September 11th, 2017
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We’d like to think that chocolate science has become a perfected art over the last century or so.

But scientists would disagree, particularly the chocolate scientists over at Swiss company Barry Callebaut, who have recently debuted the first new kind of natural chocolate in over 80 years.

Hold on to your hats, millennial pink lovers. Now, along with dark, milk and white chocolate, please welcome … ruby chocolate!

The rosy pink-colored chocolate comes from the Ruby cocoa bean, and was launched at a special event in Shanghai on Tuesday. Not only does the chocolate look wildly different, but it also has a unique, fruitier taste.

“The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” the company said in a news release. “To create Ruby chocolate, no berries or berry flavor, nor color, is added.”

As a company spokesperson told TODAY via email, the Ruby bean grows in countries like Ecuador, Brazil and the Ivory Coast, “but you need the right” bean for it. Barry Callebaut “is able to identify the specific Ruby beans. Secondly, we developed a unique processing that makes those special precursors come alive, creating Ruby chocolate.”

There are no additives to the chocolate, added the spokesperson.

Believe it or not, white chocolate was actually the last kind of chocolate to be launched, by Nestle, in the 1930s. That said, white chocolate is actually a chocolate derivative since it contains no cocoa solids, and has specific standards that have to be adhered to in order to be called white. Ruby chocolate is, says the spokesperson, a “real chocolate” and not a derivative.

Other companies have created red cocoa powder in recent years, but as Barry Callebaut notes, this is the first time “natural reddish chocolate” has been produced.



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