Ruby: The new choc temp­ta­tion

The new­est jewel in a choco­latelover’s crown has ar­rived

QT Magazine - - COVER STORY - DARREN HALLESY [email protected]

THERE’S been one item that has cre­ated a buzz among choco­holics all year, and it’s Ruby choco­late, the first new choco­late in 80 years.

Ear­lier this year Nigella Law­son used it when she ap­peared on MasterChef, and the na­tion went nuts.

Ruby choco­late is the new­est choco­late dis­cov­ery and sits along­side, milk, dark and white choco­late as only the fourth nat­u­ral choco­late.

It was only un­veiled to the world last year, and is cur­rently only avail­able in Ja­pan, Korea, the United King­dom and now Aus­tralia.

De­rived from the ruby co­coa bean, it is only grown in Ecuador, Brazil and the Ivory Coast and con­tains 47 per cent co­coa.

So, if you’ve yet to try it, what does it taste like? Well QT Mag­a­zine forced it­self to do all the tast­ing for you and at­tended a spe­cial launch for the choco­late un­der the con­trol of founder and CEO of San Churro Giro Maurici, plus one of the na­tion’s top choco­late cre­ators, Tim Clark, who is the ge­nius be­hind Ca­cao in Mel­bourne. Tim rep­re­sented Aus­tralia at the World Choco­late Masters, com­pet­ing in Paris, so he knows his stuff.

So how do you de­scribe the taste of ruby choco­late? Some say it tastes like a light berry choco­late, oth­ers say it re­minds them of cit­rus, but still with a smooth tex­ture.

In all hon­esty, you should be the judge, but rest as­sured it is noth­ing like any choco­late you’ve had before and get ready to see ruby choco­late ap­pear on more and more menus.

Tim believes that the new choco­late rep­re­sents a con­tin­u­ing in­ter­est in new foods in Aus­tralia, and feels that it will be well ac­cepted by the pub­lic.

“A while ago, there was a boom in hand­made

It’s a flavour­ful choco­late, not as sweet as white choco­late...

:: Tim Clark

choco­lates as con­sumers have be­come more dis­cern­ing, and they are ap­pre­ci­at­ing a qual­ity ex­pe­ri­ence,” he said. “There is such an ap­pre­ci­a­tion for food now, and pre­mium choco­late’s part of that too.

“I’ve ed­u­cated my­self over the past few months work­ing with ruby choco­late, and I’ve found there’s very lit­tle in­for­ma­tion about the his­tory or ori­gins, but I can say it’s a flavour­ful choco­late, not as sweet as white choco­late yet it pairs per­fect with flavours like cham­pagne, co­conut and pas­sion­fruit, but still en­joy­able on its own,” Mr Clark said. “We’re learn­ing as we go on how to work with ruby choco­late, it doesn’t re­act the same way the other three do, so it’s a work in progress.”

Years from now the choco­late will be ev­ery­where, and chances are we won’t see an­other nat­u­ral choco­late come along, es­pe­cially as it has been 80 years since the last one, white choco­late.

“It’s been very well re­ceived,” Tim con­tin­ued. “I think most peo­ple say they are sur­prised it’s not as sweet as they ex­pected.

“As a na­tion, we want more, we want to push the bound­aries. Al­most a cen­tury ago white choco­late came out and no­body knew if it was go­ing to take off. Ruby choco­late is a pre­mium product, but I’m sure it will be quickly ac­cepted.”

The founder of Chocolateria San Churro, Giro Maurici who has part­nered with Tim for their range of hand­made choco­lates, knows that Aussies are happy to spend money on qual­ity prod­ucts.

“Food is like the new fash­ion,” Mr Maurici said. “Trends in one city are on In­sta­gram straight away, and we are lead­ing the way in Aus­tralia with food.

“It came about be­cause as luck would turn out our sup­plier in Spain was bought out by a company in Bel­gium that had ruby choco­late. I knew our cus­tomers would love it, and peo­ple eat with their eyes first.” Like most peo­ple, Giro was sur­prised by the taste. “I was shocked when I first tried it, I liked the berry notes, the tang, and the fact that it is that colour nat­u­rally, un­like white choco­late…it’s mind blow­ing.

“It’s the big­gest thing we’ve seen in our 12 years as a company, and it’s great to see ev­ery­one who sees it be ex­cited when they taste it for the first time.”

PHOTO: DARREN HALLESY

Ruby choco­late is now avail­able in Aus­tralia.

PHO­TOS: DARREN HALLESY

GET YOUR TASTE BUDS READY: Ruby choco­late is now avail­able in Aus­tralia and it’s un­like any choco­late you’ve ever tasted before.

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