Chocolate manufacturer Callebaut revealed ruby chocolate in Sydney this week, ahead of its official launch in Australia this September.
The fourth type of chocolate and first new variety to be discovered in 80 years, ruby RB1 chocolate has a unique ruby pink colour and fruity flavour. Both are naturally derived from the ruby cocoa bean, which is grown in Brazil, Ecuador and Ivory Coast.
Global Callebaut ambassador and Savour Chocolate & Patisserie School founder Kirsten Tibballs hosted a demonstration at the launch event, creating three chocolates using the product.
“Ruby RB1 is one of the most exciting things to happen to the chocolate industry in decades,” she says. “It opens up a whole new world of ideas and makes you rethink everything you thought you knew about chocolate.”
Tibballs says the chocolate’s intense fruitiness and fresh, sour notes pair well with a wide variety of flavours, including green tea, coconut, chilli and even beer.
Australia is one of the first countries in the world to experience ruby chocolate, getting a taste of the product even before the United States.
Ruby RB1 will be made available to Australian chefs and chocolatiers from September. Prior to this, selected venues, including Textbook Boulangerie Patisserie, Purchese Sweet Studio and Josophan’s Fine Chocolates, will be selling ruby RB1 treats from August.