Ruby chocolate is naturally pink when cacao is processed into the product.
Barry Callebaut introduced ruby chocolate as a distinct chocolate type in 2017. Its colour and berry-like flavour come from specially selected cacao beans and a processing method designed to preserve particular colour and flavour characteristics.
Unlike ordinary white chocolate coloured with food dye, ruby chocolate is made with cacao ingredients and is presented as a separate category alongside dark, milk and white chocolate. Its flavour is often described as fruity or slightly sour.
The colour can vary from pale pink to a deeper reddish pink depending on the ingredients and processing. Ruby chocolate should not be confused with pink-coloured confectionery, which may simply contain colouring rather than a distinct cacao-based formulation.