In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery...
Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
The popularity of ruby chocolate is skyrocketing amongst local and international confectionery and bakery companies alike in Japan, with a further boom expected ahead of Valentine’s Day .
Unilever, the makers of Magnum ice cream, has announced it is the first national ice cream brand in the US to launch an ice cream featuring the new chocolate variant, Ruby.
Award-winning artisan chocolate company based in Austin, Texas, has announced the introduction of the first-ever artisan chocolate truffles handcrafted using ruby chocolate in the United States.
The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
The candy sold out in 10 days after its release last spring at the brand’s Chocolatory in Melbourne, and now fans can find it ‘for a limited time’ throughout the country.
Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
Ruby chocolate, the fourth type of chocolate adding to milk, white and dark varieties, has caused worldwide sensation since Barry Callebaut first unveiled it in Shanghai, China, last year.
