Ready your wallets and your taste buds, Canada. The latest advancement in chocolate technology since white chocolate became a thing is about to launch in our home and native land. That’s right, ruby chocolate us coming to Canada.
#Breaking: Ruby is here! We are so excited to announce that the 4th type is making its debut in North America – a warm welcome to @Ruby4thtype What a #rubylicious moment! 🎉 https://t.co/vcdYya9F42 pic.twitter.com/twpGlZqWGp
— Barry Callebaut (@BCgroupnews) May 14, 2019
Ruby chocolate, despite what it looks like, doesn’t contain any additional colouring or flavouring and is actually created from pure ruby cocoa beans which have been uniquely processed to “unlock the flavor and color tone naturally present in select cocoa beans.”
Back in 2017, Swiss chocolate company Barry Callebaut introduced the world to “the fourth chocolate” (after milk, dark and white) for the first time. It was the first advancement in chocolate basics since white chocolate was introduced 80 years before that. Since then, the coveted new chocolate has been available only in select markets like Switzerland and Japan (where the Kit Kat Ruby made its debut).
Now, not only is the Kit Kat Ruby available in Canada and the United States, we’ll be seeing a whole lot more as Barry Callebaut works with the North American governments to import the chocolate and create its own standard of identity.
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Get ready for a break from the ordinary. The newest innovation in chocolate has arrived, Canada! KITKAT Ruby uses ruby cocoa beans to create a new kind of a chocolate that tastes fruity and creamy. It’s PINKredible. . Find KITKAT Ruby in stores across Canada while supplies last, and learn more about Ruby chocolate by clicking on the link in our bio. . #KITKATruby #unexpectedbreak #mybreak #breakfromtheordinary #ruby #rubychocolate #pinkchocolate #pinkredible #kitkatca #kitkat
According to Barry Callebaut, ruby chocolate has a “new and unique sensory profile” which they describe as “a tension between fresh berry-fruitiness and luscious smoothness.”
Okay, we’re officially intrigued.
The company has made the decision not to trademark the new chocolate so that the type is open to chocolate makers around the world to encourage “category growth and to have ruby accepted as the fourth type of chocolate.”
Consider yourself accepted, Ruby.