Page 24 - Food & Drink Business Magazine September 2018
P. 24

CALLING your product the fourth official chocolate variety after milk, dark, and white is a bold move – but one that Barry Callebaut, if anyone, has the right
to make.
Callebaut has developed the ruby chocolate product under his brand of the same name for use by artisan manufacturers and chocolatiers,
and has called it Callebaut RB1.
The new product was first available in Belgium in April, and will be launched in Australia this month.
Pastry chef and chocolatier Kirsten Tibballs was in Sydney recently to demonstrate several applications of the new chocolate, which currently has limited availability.
She said the variety opened up a host of new ideas for chocolate products in Australia, and that this is the first new type of chocolate to be released globally in 80 years.
Callebaut’s group brand leader Mathieu Brunfaut said ruby chocolate’s “salient colour and unique taste profile” invited new pairing options in both sweet and savoury foods.
Discovered more than a decade ago in Brazil, ruby chocolate was the work of Barry Callebaut’sglobalresearchand
24 | Food&Drink business | September 2018 | www.foodanddrinkbusiness.com.au Unbenannt-2 1 16.07.2018 08:33:30
development centres in Belgium and France, and the Jacobs University in Bremen, Germany.
Callebaut RB1 says the product owes its colour and taste solely to the selection and processing of the ruby beans – no fruit
“ Research shows Ruby’s rosy colour and unusual flavour resonates strongly with consumers.”
flavouring or colourants are added to the chocolate.
Callebaut sources sustainably grown beans and supports cocoa farmers and their communities.
Research conducted in several countries, including China, shows
that Ruby’s rosy colour and unusual flavour resonates strongly with a new generation of consumers, according to Callebaut. These consumers are mainly millennials, who seek to balance a healthy lifestyle with the quest for pleasure, accordingtothecompany. ✷
CONFECTIONERY
In the pink
A new variety of chocolate called Ruby RB1, due to launch in Australia this month, is being hailed as the world’s fourth chocolate variety. Alison Leader reports.
FAR LEFT: Chocolatier Kirsten Tibballs using the ruby variety.
LEFT: Some of the possibilities Ruby chocolate offers.


































































































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