Ruby chocolate arrives in Malaysia
THERE are the familiar dark, milk and white chocolates we all know and love. And then, there’s the ruby chocolate we probably have never heard of.
It isn’t just another artisanal creation like your hazelnut praline or orange marzipan, but in fact has been dubbed the world’s fourth type of chocolate.
Award-winning Malaysian chocolatier Harriston has collaborated with worldleadingchocolatemanufacturer Barry Callebaut to launch the newly-introduced chocolate in Southeast Asia for the first time.
The launch was attended by Harriston’s founder S.C. Teng, executive director Queenie Teng, sales and marketing manager Shahrel Yusoff, as well as Barry Callebaut’s senior technical adviser for Product Development Asia Pacific chef Andy Van den Broeck.
Queenie said: “When we heard about the discovery of ruby chocolate, we knew this was an opportunity not to be missed.”
The collaboration sees Barry Callebaut handling the R&D (research and development) as well as product development aspects, while Harriston focuses on marketing the product.
The ruby chocolate draws its naturally pink hue entirely from ruby cocoa beans without the use of any colouring or flavouring, and with little to none of the cocoa flavour found in similar confectionery.
It offers a totally new sensory experience, which is neither cocoa bitter, nor too milky or sweet, but a cross between berry fruitiness and luscious smoothness.
It’s also been described as having a tinge of tartness and sourness of a berry.
Ruby chocolate is said to be a distinct, unique kind of chocolate, which cannot be found anywhere else.
According to Barry Callebaut CEO Antoine de Saint-Affrique in a Bloomberg report, the ruby chocolate is “natural, colourful [and] hedonistic”.
Harriston’s ruby chocolate is available in three variants – ruby chocolate bar, ruby chocolate thin strips, and ruby chocolate coconut crunch bar. – Jason Lim