A new variety of chocolate released by the Margaret River Chocolate Company is being billed as the ‘world’s fourth chocolate’.
Named for it’s pink hue, Ruby chocolate is not artificially flavoured or coloured, the colour instead is a result of a different style of cocoa bean processing which has been kept secret by Belgian-Swiss cocoa company Barry Callebaut.
The Margaret River Chocolate Company’s Martin Black said the company had been keen to source Ruby chocolate for months, but an exclusive Australia-wide deal with a café chain had meant no stocks were going to be available for boutique manufacturers until early 2019.
He said the company had managed to secure one of only two shipments of the highly prized Ruby prior to Christmas and was delighted to have Ruby chocolate on the shelves.
“For 80 years we’ve managed to survive with just three varieties of chocolate – white, milk and dark – but now Ruby adds a new dimension to our favourite sweet treat,” Mr Black said
“Our chocolatiers are super excited and they have already produced some special new bars and a limited edition, gift-boxed Ruby Road.
“It is an exciting time in the world of chocolate and based on the feedback we’ve been getting, people are very keen to give it a try.”
The chocolate has a distinctive texture, colour and taste which has been described by fans as ‘sweet, yet sour’, and has already been seen on shelves in Europe, Japan and Korea in the form of KitKat bars.
The Margaret River Chocolate Company has released a range of Ruby chocolate products including Ruby Road, Ruby bars and pastelles which are available from their factories in Margaret River and the Swan Valley as well as online at www.chocolatefactory.com.au
