Belgian chefs and chocolatiers first in Europe to access ruby chocolate
Artisan pastry chefs and chocolatiers in Belgium will be among the first in the world to experience the latest ruby variety of chocolate, with a new launch from Barry Callebaut.
The company has released its RB1 product, which is also the first of the much-anticipated fourth type of chocolate to be produced in Belgium, and goes on sale next month.
According to the company, the range will be made further available in Europe, after gaining its grand world release in Shanghai, China, last September.
Master chocolatier and Belgian chocolate champion, Marijn Coertjens, says, “Without exaggerating: ruby is the most exciting thing to happen in the chocolate industry in decades. With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
As the company explains, with its distinctive colour and taste, RB1 has been developed in response to market research showing that younger confectionery buyers were seeking what has been described as ‘hedonistic indulgence’ in their eating experiences.
Research from the company has revealed that it resonates strongly with a new generation of consumers – mainly millennials (18-35 years old) who balance a healthy lifestyle with the quest for extreme pleasure. It has already gained a limited special edition launch in Japan and Korea, with Asia identified as a particularly strong target market for the product – which has attracted considerable interest within the industry over its perceived status as the first new type of chocolate to be launched for decades. The company has insisted that it is an entirely new product that had required a significant number of years to develop for a commercial market.
“With ruby chocolate you haven’t seen anything yet. Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights”, says Mathieu Brunfaut, global group brand leader, Barry Callebaut.
“Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy. Enough reasons to pay a visit to your local chocolatier soon.”
Chocolatier and recent winner of the global medal of the International Chocolate Awards, David Maenhout, addes that its latest creation has been successfully paired with ingredients such as Rosé Champagne, beers and savoury items.
