If you thought dark chocolate was fancy, try ruby chocolate. The ruby chocolate is very striking in appearance.
It may be here to break the trinity of the chocolates that we know – dark, white and milk chocolates,
But since this chocolate is so new, it has not even reached the hands of many.
So it is inevitable to ask what does ruby chocolate taste like. If you’re wondering this question, you are not alone.
In this post, we break down the nitty-gritty of ruby chocolate. We also talk about its nutritional value and how it is different from other chocolates.
So without much delay, let’s get started.
What is Ruby Chocolate?
Ruby chocolate is a chocolate made from ruby cocoa beans. It is notably dark pink in color. It is described as the fourth type of chocolate.
The other ones being milk, white and dark chocolates. Ruby chocolate was introduced to the world by a Belgian–Swiss cocoa company in 2017.
According to the FDA, the composition of ruby chocolate is 1.5% nonfat cacao solid and 20% of cacao fat. The primary ingredient of ruby chocolate is ruby cocoa beans.
This is also the ingredient that contributes to the pinkish-ruby color of the chocolate. Other ingredients include spices and antioxidants.
It can also include natural or artificial flavors. However, authentic ruby chocolate cannot have artificial coloring in it.
The ingredients also cannot have the same flavor as butter, milk, or fruit.
Ruby chocolate was a subject of intense interest during 2010 when it was under development.
The phenomenon was so widespread that it even got a name, millennium pink. It is no wonder that the other name of this phenomenon is millennium pink.
What Does Ruby Chocolate Taste Like? Does Ruby Chocolate Taste Good?
The taste of ruby chocolate is a distinct combination of sweet and sour. If you are to compare it to another chocolate, it falls between white and milk varieties.
Ruby chocolate also has an acidic taste that comes from the cocoa beans. Many chocolate experts also describe the berry-like taste of the ruby.
Another thing about ruby chocolate is that it is less sugary than a bar of white chocolate. In terms of texture, ruby is very similar to white chocolate.
It is creamy but is slightly more so than the milk variety. Additionally, ruby chocolate is not as sticky as white chocolate.
This could be due to less sugar content in it. Ruby chocolate has a slight tinge of fruits in its flavor.
Fun fact: Ruby couverture is the name of ruby chocolate in the US. It is because the FDA has strict rules about what can be called chocolate.
And ruby chocolate does not legally qualify as a bar of chocolate in the US.
Taste chart of ruby chocolate.
Nutritional value of ruby chocolate compared to others.
Ruby chocolate, much like other desserts, does not feature high in the nutritional aspect. Nonetheless, the nutritional value of one Nestle Kitkat ruby chocolate of about 42 grams is as follows:
Carbohydrates – 23 gm
Sugar – 18 gm
Fat – 13 gm
Saturated fat – 7 gm
Protein – 2 gm
Sodium – 36 mg
Total calories per 42 grams of ruby chocolate are 223.
How is Ruby Chocolate Different from Other Chocolates?
It is easy to say that ruby chocolate is just another chocolate at first glance. Ruby chocolate is relatively new to the US market. Therefore, it does not have a specific FDA definition.
However, there are some distinct differences between ruby and other varieties of chocolate. In this section, we talk about these differences:
Color – Ruby chocolate has a reddish-pink hue. This is in stark contrast to the creamy color of white and milk chocolates.
Of course, it is different from the dark chocolate as well.
Primary ingredients – In ruby chocolate, the primary ingredients are 47.5% cacao and 26.3% milk. On the other hand, white chocolate’s primary ingredients are 20% cocoa butter with 14% milk.
Dark chocolate has 15% chocolate liquor and sugar. However, the sugar in dark chocolate is less and typically does not include dairy.
Texture – Ruby chocolate shares a similar texture with white chocolate. i.e. Soft, creamy, and rich. On the other hand, milk chocolate is not as soft as its white cousin but not as firm as the dark variety.
Dark chocolate is quite firm, which is due to the lack of dairy with less sugar. This is also why good quality dark chocolate snaps when you break the bar of chocolate.
Shelf-life – Another big difference between these chocolates is the shelf life. Under the right conditions, ruby chocolate has a shelf life of 12 months.
On the other hand, the shelf life of white, milk, and dark chocolates is 4, 16, and 20 months.
Ruby chocolate has been hailed as the next revolutionary dessert. The popularity of ruby chocolate seems to depend on geography.
In Europe and other parts of the world, ruby chocolate is quickly taking over its older cousins. However, it is not as sought after in the United States.
Nevertheless, this pretty chocolate has inspired Instagram worthy desserts even from amateur bakers.
On the other hand, the chocolate connoisseurs are glad that there is a new offering in the chocolate realm after more than a century.
At the moment, ruby chocolate is here to stay – whether you and I relish the taste or not.