Ruby chocolate is a very recent creation. In 2017, it was introduced to the world as the fourth chocolate by the Belgian-Swiss confectioner Barry Callebaut. The manufacturing process for ruby chocolate is shrouded in mystery as Barry Callebaut keeps its methods well hidden, but the result is a naturally rosy pink chocolate with a very unusual flavour. Ta. It doesn’t taste like milk or dark chocolate, but it is much more flavorful than white chocolate. “Ruby’s chocolate is great because it’s fruity and tart,” Morrone explains, adding that the raspberry-like tartness “goes well with the brownie flavor.”
Ruby chocolate is currently available from a variety of confectionery companies, but it tends to be a little more expensive than other types of chocolate, and it can be a little more difficult to obtain than the other ingredients in this recipe. Morrone offers an alternative. “If you can’t find ruby chocolate but still want a nice drizzle, you can melt white chocolate and add a drop or two of red food coloring to make it pink,” she says.