We can trace the invention of edible chocolate as we know it today to England in the late 1840s. The late 1870’s saw the introduction of milk chocolate, and white chocolate was brought to market in the late 1930s. These three base varieties form the Trinity of chocolate, just as Criollo, Forastero, and Trinitario form the Trinity of cacao.
In 2004 a researcher from Barry Callebaut, a Belgian-Swiss cocoa company, took note of an interesting phenomenon: some cocoa samples, when processed in a particular way, turn a characteristic red color and have a pronounced red berry-forward flavor. It was discovered that there was a group of precursor compounds in cocoa that, when present in the correct ratio and in sufficient quantities could, when “activated” through special processing, consistently produced a product with this characteristic berry flavor and ruby color. These beans came to be called RUBY beans.
RUBY beans are not the result of GMO experiments, nor are they a distinct variety of cocoa in any classic sense. Rather they are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate.
The chocolate’s taste is described as “sweet yet sour”, with “little to none” of the cocoa flavour traditionally associated with other varieties of chocolate. RUBY chocolate has been all the rage in Japan, South Korea and the U.K. since last year in the form of RUBY KitKats. RUBY chocolate will makes it’s debut in the U.S. as a luxury dessert by Chicago based Vosges Haut-Chocolat two different truffles, made with what that they’re calling “Ruby Cacao.” The chocolates will be sold as part of a four-piece Ruby Truffle collection and can be bought in stores and online.