Future is rosy for ruby chocolate

By Tara Whitsed

For the past eight decades people across the globe have enjoyed milk, dark and white chocolate.

But for the first time in 80 years, a new variety of chocolate — ruby chocolate — will soon be released.

Global Callebaut ambassador and Australia’s queen of chocolate Kirsten Tibballs said experts had been working on getting the chocolate right for the past 10 years.

‘‘It’s taken that long to get it to the product we see today,’’ she said.

The new chocolate’s sparkling ruby colour occurs naturally from the ruby cocoa bean, and surprises with intense fruitiness and fresh, sour notes.

With a berry-yoghurt-like taste, Ms Tibballs said ruby chocolate paired nicely with lots of different flavours. 

The completely new chocolate taste with fruitiness and sourness makes it perfect for pairing with sparkling rosé, and even beer or savoury ingredients.

With the distinguished cocoa bean only found in the Ivory Coast, Equador and Brazil, Ms Tibballs said the product would launch at the Savour Chocolate School in Melbourne next month.

‘‘In late August the Savour School will be making retail product,’’ she said.

‘‘This is something we don’t usually do but we’ve made an exception for the new product.

‘‘Ruby is one of the most exciting things to happen to the chocolate industry in decades.

‘‘It opens up a whole new world of ideas and makes you rethink everything you thought you knew about chocolate.’’ 

She said it was also fantastic to work with, similar to white chocolate where you must keep it a bit cooler in temperature to do chocolate work.

‘‘We do have online classes available now which show people how to work with it,’’ Ms Tibballs said.