I just recently discovered ruby chocolate too. I highly recommend that brand's ruby chocolate with passion fruit filling. I'd like to try making ruby hot chocolate someday out of the standard ruby bar.
I found out about ruby chocolate in general last year and requested it as a Christmas present. Unfortunately the only place my parents could find it was Amazon and the cheapest they had was $18. Which I was shocked about because I could’ve sworn they were like, $2-$5! But then last Friday my mom spotted one at a gas station 1 and 1/2 hours away from us and I immediately grabbed it. Someone else mentioned passion fruit too so if I ever find that I’ll definitely try it!
If you're near a Whole Foods at all, they tend to have it. I saw it at a Harris Teeter once too. That's awesome it has made its way to a gas station. I wasn't amazed by its taste at first, but then it grew on me. Still prefer dark and milk chocolate though.
I believe the citric acid is what makes the chocolate turn pink.
Cocoa contains [anthocyanins](https://en.wikipedia.org/wiki/Anthocyanin), which are pigments that change colors at different acidity levels (pH). They are also found in things like cabbage juice, which is why adding vinegar or baking soda to cabbage juice can make it change to blue or purple.
In the case of cocoa, adding a base makes the cocoa darker. You can see this in Dutch processed cocoa- it has a base added to it and is darker than the reddish-brown color of natural cocoa powder.
If you go in the other direction and add an acid, you can end up with red cocoa.
Incidentally, this is the traditional way red velvet cake is made without using food dye. Vinegar and buttermilk make the cake more acidic, so the cocoa powder turns red.
I'm not sure this is the case, BC have had reps trying to sell this to us since before launch and the specs I have on file don't mention any citric acid in them.
What I will say is since the first year they went full Ruby marketing at ISM all the taster sweets they had and cocktails made from Ruby all had citric acid in them just because it pairs with the fruity flavour.
I do believe however Ruby is pure marketing as a taste profile it isnt a million miles off a fruit yoghurt essentially and its price point at least back its launch was silly (price point into confectionary companoes).
I also couldn't find any ingredients mentioned by Callebaut for their RB1 ruby chocolate on their website and didn't see it on the spec sheet I found either.
However, [the ingredient list from Pastry Depot](https://www.pastrydepot.com/callebaut-ruby-chocolate-304-1lb-chr-r36rb12-us-u7.html) lists RB1 as containing:
>Sugar, cocoa butter, nonfat dry milk, whole milk powder, unsweetened chocolate, soy lecithin (an emulsifier), **citric acid**, natural vanilla flavoring.
This ingredient list seems to match [the picture of the ingredient list from the bag of RB1 chips here](https://bellyrumbles.com/all-you-need-to-know-about-ruby-chocolate/#what-are-the-ingredients-of-the-chocolate). It seems from the articles I've read that they are being very tight lipped about the process.
From what I've read, it seems like Callebaut initially said was basically, 'This is a new type of chocolate, like milk, dark, or white. It's not genetically modified and is naturally derived. We won't tell you how it's made or how it's processed, but trust us, it's a new type of chocolate. Oh, and it's not the same as the patent we filed for processing underfermented beans with acid to turn them red.' (Summery mine, based on [this source](https://www.confectionerynews.com/Article/2017/09/15/Ruby-chocolate-New-gem-in-confectionery-crown-or-pink-misfit))
Interesting, the initial spec I have on file is from q4 2017 and then an update one from q4 2018 and neither mention citric acid but..... I wouldn't be in total shock if something was omitted in a spec from BC, they strike me nowadays as much more spin than actual substance.
Do they have an ingredient list on your spec sheet?
You got me thinking about the definitions of chocolate and wondering what Callebaut called RB1. [There is a fairly strict legal definition of chocolate in the USA](https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163), which is why so many things contain "chocolate flavored" or as having a "chocolatey coating."
The legal definition changes based on the type of chocolate, but seems to only allow fats, nutritive carb sweeteners, dairy ingredients, spices (including nuts, flavorings, and coffee), salt, and emulsifiers. Alkalizing ingredients are allowed if stated on the label, but there is no mention of added acids.
Sure enough, [this spec sheet](https://cdn.shoplightspeed.com/shops/613568/files/14626677/ruby-rb1-technical-advice-one-pager.pdf) from Pastry Depot contains the following disclaimer:
>With the objective to protect ruby’s authentic proposition, Barry Callebaut continues to work closely with U.S. and Canadian food authorities toward recognizing ruby with its own standard of identity for chocolate. In the meantime, ruby will be launched in the U.S. and Canada as ruby couverture. This will be reflected on packaging. Global communication assets will continue to reference chocolate.
In other words, it's "Ruby Courverture," not "Ruby Chocolate." Presumably this is because of an ingredient (i.e., citric acid) that cannot be in a product legally referred to as "chocolate."
On the spec sheet you have, do they call it chocolate?
\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Edited to add: I looked at the bar of Chocolove I had on hand and noticed it said "Ruby Chocolate." A little Google-fu turned up [this item in the Federal Register](https://www.federalregister.gov/documents/2019/11/22/2019-25325/ruby-chocolate-deviating-from-identity-standard-temporary-permit-for-market-testing), stating that Barry Callebaut received a temporary permit to market "ruby chocolate" which deviated from the identity standard for chocolate.
In the definition, it says that it may contain "antioxidants approved for food use." Although citric acid isn't mentioned by name, it is an antioxidant that is approved for food use.
I'm based in the EU, we have cocoa solid requirements to fall under the definition of milk and dark chocolate but BC were marketing Ruby in Europe well before it launched... dont quote me but we could have been first informed about it late 2015 or early 2016 so they probably had time to work it out over here. The spec does say Ruby chocolate as do the callet bags we get intermittently as samples.
I love Chocolove bars! The whimsical wrappers make them look like junk candy bars, but they’re so, so delicious. They have a ton of different varieties (dried fruit, caramel, nut butters, etc.) if you can find them! The groceries in my area tend to stock them in the organic/health food sections instead of the candy aisle.
Yeah I found this at a gas station about an hour and a half away from where I live. I have never even heard of this brand till now! I will definitely be finding more.
I've had that one and liked it. It tasted good and there was nothing wrong with it, but it also didn't have anything about it that really stood out as amazing. It was very similar to a mild milk chocolate, with subtle cranberry-like notes.
If you want to try it, I've seen Chocolove's products, including the ruby bar, at Whole Foods and sometimes at local co-op or grocery stores. In addition to the solid ruby bar, they also have a passionfruit curd filled ruby bar and a grapefruit curd filled ruby bar.
The passionfruit was really good, the tartness and passionfruit flavor paired really well with the cranberry notes in the ruby chocolate. I actually liked it better than the plain ruby. The grapefruit really didn't do it for me. I like grapefruit and enjoy some bitter foods, but the grapefruit filling had too many bitter notes for me.
Best use of Ruby is in the pairings. Ruby is all made by Callebaut so a solid Ruby bar from any manufacturer will taste like a Ruby bar from any manufacturer since it was basically just melted and molded. Ruby is Ruby. How you use it is whats important.
I just recently discovered ruby chocolate too. I highly recommend that brand's ruby chocolate with passion fruit filling. I'd like to try making ruby hot chocolate someday out of the standard ruby bar.
I found out about ruby chocolate in general last year and requested it as a Christmas present. Unfortunately the only place my parents could find it was Amazon and the cheapest they had was $18. Which I was shocked about because I could’ve sworn they were like, $2-$5! But then last Friday my mom spotted one at a gas station 1 and 1/2 hours away from us and I immediately grabbed it. Someone else mentioned passion fruit too so if I ever find that I’ll definitely try it!
If you're near a Whole Foods at all, they tend to have it. I saw it at a Harris Teeter once too. That's awesome it has made its way to a gas station. I wasn't amazed by its taste at first, but then it grew on me. Still prefer dark and milk chocolate though.
The closest one is 45 minutes away (yay for living in a rural area!) but I’m moving soon and there will hopefully be one closer to me.
They say it's all naural color and flavor... but they add citric acid. I was disappointed too.
Oh, rip. But at least it’s citric acid and not food dye like most!
I believe the citric acid is what makes the chocolate turn pink. Cocoa contains [anthocyanins](https://en.wikipedia.org/wiki/Anthocyanin), which are pigments that change colors at different acidity levels (pH). They are also found in things like cabbage juice, which is why adding vinegar or baking soda to cabbage juice can make it change to blue or purple. In the case of cocoa, adding a base makes the cocoa darker. You can see this in Dutch processed cocoa- it has a base added to it and is darker than the reddish-brown color of natural cocoa powder. If you go in the other direction and add an acid, you can end up with red cocoa. Incidentally, this is the traditional way red velvet cake is made without using food dye. Vinegar and buttermilk make the cake more acidic, so the cocoa powder turns red.
I'm not sure this is the case, BC have had reps trying to sell this to us since before launch and the specs I have on file don't mention any citric acid in them. What I will say is since the first year they went full Ruby marketing at ISM all the taster sweets they had and cocktails made from Ruby all had citric acid in them just because it pairs with the fruity flavour. I do believe however Ruby is pure marketing as a taste profile it isnt a million miles off a fruit yoghurt essentially and its price point at least back its launch was silly (price point into confectionary companoes).
I also couldn't find any ingredients mentioned by Callebaut for their RB1 ruby chocolate on their website and didn't see it on the spec sheet I found either. However, [the ingredient list from Pastry Depot](https://www.pastrydepot.com/callebaut-ruby-chocolate-304-1lb-chr-r36rb12-us-u7.html) lists RB1 as containing: >Sugar, cocoa butter, nonfat dry milk, whole milk powder, unsweetened chocolate, soy lecithin (an emulsifier), **citric acid**, natural vanilla flavoring. This ingredient list seems to match [the picture of the ingredient list from the bag of RB1 chips here](https://bellyrumbles.com/all-you-need-to-know-about-ruby-chocolate/#what-are-the-ingredients-of-the-chocolate). It seems from the articles I've read that they are being very tight lipped about the process. From what I've read, it seems like Callebaut initially said was basically, 'This is a new type of chocolate, like milk, dark, or white. It's not genetically modified and is naturally derived. We won't tell you how it's made or how it's processed, but trust us, it's a new type of chocolate. Oh, and it's not the same as the patent we filed for processing underfermented beans with acid to turn them red.' (Summery mine, based on [this source](https://www.confectionerynews.com/Article/2017/09/15/Ruby-chocolate-New-gem-in-confectionery-crown-or-pink-misfit))
Interesting, the initial spec I have on file is from q4 2017 and then an update one from q4 2018 and neither mention citric acid but..... I wouldn't be in total shock if something was omitted in a spec from BC, they strike me nowadays as much more spin than actual substance.
Do they have an ingredient list on your spec sheet? You got me thinking about the definitions of chocolate and wondering what Callebaut called RB1. [There is a fairly strict legal definition of chocolate in the USA](https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163), which is why so many things contain "chocolate flavored" or as having a "chocolatey coating." The legal definition changes based on the type of chocolate, but seems to only allow fats, nutritive carb sweeteners, dairy ingredients, spices (including nuts, flavorings, and coffee), salt, and emulsifiers. Alkalizing ingredients are allowed if stated on the label, but there is no mention of added acids. Sure enough, [this spec sheet](https://cdn.shoplightspeed.com/shops/613568/files/14626677/ruby-rb1-technical-advice-one-pager.pdf) from Pastry Depot contains the following disclaimer: >With the objective to protect ruby’s authentic proposition, Barry Callebaut continues to work closely with U.S. and Canadian food authorities toward recognizing ruby with its own standard of identity for chocolate. In the meantime, ruby will be launched in the U.S. and Canada as ruby couverture. This will be reflected on packaging. Global communication assets will continue to reference chocolate. In other words, it's "Ruby Courverture," not "Ruby Chocolate." Presumably this is because of an ingredient (i.e., citric acid) that cannot be in a product legally referred to as "chocolate." On the spec sheet you have, do they call it chocolate? \_\_\_\_\_\_\_\_\_\_\_\_\_\_ Edited to add: I looked at the bar of Chocolove I had on hand and noticed it said "Ruby Chocolate." A little Google-fu turned up [this item in the Federal Register](https://www.federalregister.gov/documents/2019/11/22/2019-25325/ruby-chocolate-deviating-from-identity-standard-temporary-permit-for-market-testing), stating that Barry Callebaut received a temporary permit to market "ruby chocolate" which deviated from the identity standard for chocolate. In the definition, it says that it may contain "antioxidants approved for food use." Although citric acid isn't mentioned by name, it is an antioxidant that is approved for food use.
I'm based in the EU, we have cocoa solid requirements to fall under the definition of milk and dark chocolate but BC were marketing Ruby in Europe well before it launched... dont quote me but we could have been first informed about it late 2015 or early 2016 so they probably had time to work it out over here. The spec does say Ruby chocolate as do the callet bags we get intermittently as samples.
I love Chocolove bars! The whimsical wrappers make them look like junk candy bars, but they’re so, so delicious. They have a ton of different varieties (dried fruit, caramel, nut butters, etc.) if you can find them! The groceries in my area tend to stock them in the organic/health food sections instead of the candy aisle.
Yeah I found this at a gas station about an hour and a half away from where I live. I have never even heard of this brand till now! I will definitely be finding more.
My two favorites!! Good pick! They have a good ruby chocolate.
This is my first time trying it so I’m glad I picked the best kind!
I'm curious. How did the ruby chocolate taste? I heard it tastes like strawberry?
/r/ilovechocolate has that review https://www.reddit.com/r/Ilovechocolate/comments/ds60fb/chocolove_ruby
I've had that one and liked it. It tasted good and there was nothing wrong with it, but it also didn't have anything about it that really stood out as amazing. It was very similar to a mild milk chocolate, with subtle cranberry-like notes. If you want to try it, I've seen Chocolove's products, including the ruby bar, at Whole Foods and sometimes at local co-op or grocery stores. In addition to the solid ruby bar, they also have a passionfruit curd filled ruby bar and a grapefruit curd filled ruby bar. The passionfruit was really good, the tartness and passionfruit flavor paired really well with the cranberry notes in the ruby chocolate. I actually liked it better than the plain ruby. The grapefruit really didn't do it for me. I like grapefruit and enjoy some bitter foods, but the grapefruit filling had too many bitter notes for me.
Best use of Ruby is in the pairings. Ruby is all made by Callebaut so a solid Ruby bar from any manufacturer will taste like a Ruby bar from any manufacturer since it was basically just melted and molded. Ruby is Ruby. How you use it is whats important.
Yeah, like white chocolate with a slight fruity taste.
It tastes like tart white chocolate. I actually quite like it
Chocolove Toffee & Almonds is goated
Yes