Ruby chocolate
Theobroma cacao · Confection
Top 10 pairings
Ruby chocolate is the pink member of the chocolate family — a naturally rose-coloured, fruity-tart chocolate made from specially selected and processed cocoa beans and marketed as a distinct fourth type alongside dark, milk and white. Its blush colour and sharp, berry-like sourness come not from any added fruit or dye but from the beans themselves, treated to preserve pigments and acids that ordinary processing destroys. The result is creamy like white chocolate yet unexpectedly tangy, with a fresh, jammy edge unlike any other chocolate.
Picking a good onedrag
Rose-pink, glossy, snapping cleanFaded, tacky, crayon-stale
BloomedNo fault at allGrey streaks or a gritty crust over the pink are fat or sugar reset at the surface, not mould. Melt or re-temper it and the gloss comes back.
Look at the pinkGrey-white streaks, or a fine dusty pale crust, laid over a pink that is still plainly pink
Snap a squareA softer, quieter snap, and it starts to smear after a minute of handling
Break a corner and smell itStill creamy but flatter, the fruity tang gone quiet and the sweetness doing most of the work
Read the ingredient listSold as ruby cacao rather than ruby chocolate, US-style - a labelling rule, the same product