Today, Barry Callebaut is the world market leader in high-quality cocoa and chocolate products and the only fully integrated chocolate company with a global presence. Peter Boone, Barry Callebaut Americas CEO & President, said it's been working with a small group of artisans over the last six months to soft launch ruby in the U.S. marketplace and sales have been very strong. Ruby is the biggest innovation in chocolate in 80 years. Based in Calgary, Alberta, Canada we create award-winning chocolates and handcraft fine cocoa confections, including Chocolaterie Bernard Callebaut® products, using couverture chocolate made with Rainforest Alliance Certified™ sustainable & fair trade cocoa and cocoa butter. Barry Callebaut’s ruby has a new and unique sensory profile – a tension between fresh berry … Known as the fourth type, ruby chocolate has been welcomed by artisans, brands and consumers across the globe. Our Price: CAD $70.95. Ruby chocolate comes from special cacao beans that were discovered more than a generation ago by scientists working for Barry Callebaut, Smit said. A processed cacao product that Callebaut has deemed “ruby cocoa beans” is the key ingredient in ruby chocolate’s color. North America’s wait for Ruby chocolate is over. Following a six-month soft launch with select artisans and chocolatiers, Barry Callebaut Group is making the pink chocolate — billed as the fourth type after dark, milk and white — widely available to makers in the U.S. and Canada. The initiative is part of Barry Callebaut’s global launch plan and follows the rollout in Asia, … Chocolate - 33% -Ruby - 2.5 kg (5.5 lbs) - Callebaut. Zurich-based chocolate and cocoa products manufacturer Barry Callebaut has officially launched ruby, its fourth type of chocolate product in US and Canadian markets. Barry Callebaut has launched ruby chocolate in North America. On July 16, 2019,Callebaut launched their long-awaited Ruby confection in Canada. The beautiful pink hue is from the gorgeous Ruby Couverture Callets I received from the kind folks at Callebaut last week. Chocolate giant Barry Callebaut is rolling out its ruby chocolate, the fourth type of chocolate, in the U.S. and Canada. Barry Callebaut’s ruby has a new and unique sensory profile – a tension between fresh berry-fruitiness and luscious smoothness – unlocked from pure cocoa beans that are specially chosen … Sold as a couverture due to its cacao content, the pink hue and slightly tart, fruity taste was showcased in a wide variety of pastry, chocolates and bonbons at the event. Each Callebaut chocolate baton begins with sustainably grown cacao beans, harvested in Africa and shipped to Belgium to be blended, molded and refined into gourmet Callebaut couverture chocolate. The global ruby phenomenon reaches North America. To date, the product is not allowed to be called “chocolate” since it does not have a standard of identity for this new category yet. It’s now broadly available in the biggest chocolate and confectionery market, the U.S., as well as in Canada. Ruby chocolate contains minimum 47.3% cocoa solids calculated based on the Codex Chocolate Standard. The fourth type, which has been welcomed by artisans, brands and consumers across the globe, is now broadly available in the biggest chocolate and confectionery market, the United States, as well as Canada. Callebaut chocolate has been world-renowned for over a century for its silky feel in the mouth and its refined, delicious workability. Chocolate giant Barry Callebaut is rolling out its ruby chocolate, the fourth type of chocolate, in the U.S. and Canada. Ruby hits the world’s largest chocolate market as part of its global launch plan, following successful roll-outs in Asia, Europe, and Australia/New Zealand. One theory behind attaining that pink hue is that Callebaut bred the cacao trees themselves to grow fruits which naturally have more of a pink tint (98% of cacao is a reddish-purple color when raw). Ruby is made from pure cocoa beans; through unique processing, Barry Callebaut unlocks the flavor and color tone naturally present in select cocoa beans. Peter Boone, Barry Callebaut Americas CEO … Intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt. These beans grow in … Made from the Quick View. I’ve worked with this before, when the fabulous Kerry Beal came to work with my boys’ cooking club and knew from then that I love the slightly tangy flavour of the “fourth chocolate” as Callebaut … Customer service 1.800.661.8367 CustomerService@CococoInc.com Lbs ) - Callebaut Callets I received from the gorgeous ruby Couverture Callets I received from the ruby. 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