Advent Calendar Chocolates

So, What Is Ruby Chocolate?

In September 2017, scientists at the Swiss chocolate-making company Barry Callebaut announced the discovery of ruby chocolate, the first new chocolate development since Nestlé debuted white chocolate in 1930. According to Barry Callebaut, ruby chocolate is made from “ruby cacao beans,” which are found in Ecuador, Brazil and Ivory Coast. Similar to grapes that are grown for fine wine, the ruby cacao beans are influenced by their environment and thereby cultivated in specific climate conditions.

While the chocolate manufacturer has kept the details on how ruby chocolate is produced top secret, they have shared that the candy’s photo-worthy blush color and unique flavor are a result of the ruby cacao bean’s fermentation process.

What’s It Taste Like?

Despite having no added berries, flavor or coloring, ruby chocolate still tastes pretty fruity. The chocolate boasts a sweet, berry-like flavor with a slightly tart after-note. It’s completely unlike milk or dark chocolate, seeing that it’s not overly milky or bitter.

Instead, ruby chocolate blends hints of berry (most notably raspberry and strawberry) with a smooth, decadent texture. If anything, it almost tastes like a rich, berry-flavored white chocolate.

What in the World is Ruby Chocolate?

The trendy, pink-hued treat — explained.

January 27, 2020

By: Allison Underhill

Ingredients: Sugar, Cocoa Butter, Milk, Cocoa Liquor, Soy Lecithin, Citric Acid, Vanilla. Allergens: Contains milk, soy. May contain traces of wheat, eggs, peanuts or other nuts.

70% Concentration of cocoa solids

Origin: mixture of different flavors from Venezuela

Origin: Carenero Superior, in Miranda State

Chocolate line 70% Cocoa by region of Venezuela

Bold, rich, upfront chocolate flavor accented with subtle caramel notes and a lingering hint of cinnamon, fresh dairy flavor and a spicy finish. 

This is the Chocolate we use for all our Milk chocolate truffles and confections

ORIGIN

Proprietary blend comprised of beans sourced from: South America, South Pacific

VARIETAL

Forastero, Trinitario

INGREDIENTS *

Cane sugar, full cream milk, cocoa butter‡, cacao beans‡, sunflower lecithin, vanilla beans. ‡Fair Trade Certified™ by FairTradeUSA.org

Bold, rich, upfront chocolate flavor accented with subtle caramel notes and a lingering hint of cinnamon, fresh dairy flavor and a spicy finish, topped with cacao nibs inclusions

This is the Chocolate we use for all our Milk chocolate truffles and confections

ORIGIN

Proprietary blend comprised of beans sourced from: South America, South Pacific

VARIETAL

Forastero, Trinitario

INGREDIENTS *

Cane sugar, full cream milk, cocoa butter‡, cacao beans‡, sunflower lecithin, vanilla beans. ‡Fair Trade Certified™ by FairTradeUSA.org

Dark, rich, smooth chocolate with a smooth, creamy mouth feel. The chocolate flavor is full-bodied throughout with a clean, fresh finish. Provides tremendous chocolate flavor to any dessert without being overpowering.

This is the Dark Chocolate we uso for our Truffles and Confections

ORIGIN Proprietary blend comprised of beans sourced from: South Pacific, West Africa, South America

VARIETAL Forastero, Trinitario

INGREDIENTS Cacao beans‡, cane sugar, cocoa butter‡, sunflower lecithin and vanilla beans. ‡Fair Trade Certified™ by FairTradeUSA.org

Bold, rich, upfront chocolate flavor accented with subtle caramel notes and a lingering hint of cinnamon, fresh dairy flavor and a spicy finish, topped with cacao nibs inclusions

This is the Chocolate we use for all our Milk chocolate truffles and confections

ORIGIN

Proprietary blend comprised of beans sourced from: South America, South Pacific

VARIETAL

Forastero, Trinitario

INGREDIENTS *

Cane sugar, full cream milk, cocoa butter‡, cacao beans‡, sunflower lecithin, vanilla beans. ‡Fair Trade Certified™ by FairTradeUSA.org Peppermint Crunch

Origin: Patanemo and Trenches, in the Carabobo State

Chocolate line 70% Cocoa by region of Venezuela

Origin: Chuao, Ocumare de la Costa or Cuyagua, in the State of Aragua

Apamate is a very smooth dark chocolate with a delicate fruity aroma, subtle acidity and a long, lingering flavor of premium cacao.

The higher cacao butter content gives Apamate tremendous “mouthfeel” and less perceived bitterness than many other gourmet chocolates. Well balanced and harmonius, Apamate is the least sweet of the El Rey dark chocolates.

Ingredients: Cacao, Cocoa Butter, Sugar

Caoba is a smooth and fluid dark milk chocolate with enticing cacao aroma and notes of caramel and nut. These flavors are the result of higher than normal cacao content, made with only premium Venezuelan cacao, among the highest of any milk chocolate on the market.

Ingredients: Cacao, cocoa butter, sugar, dry whole and skim milk

Mijao is a smooth, well-balanced dark chocolate that is neither too acidic nor too bitter. With hints of apricot and plum, Mijao is less sweet, melts easier and has a silkier “mouthfeel” produced by the high cacao butter content.

Ingredients: Cacao,  Sugar, Cocoa Butter, non-GMO Soy Lecithin, natural vanilla

Named Best White Chocolate in the World at every International Chocolate Awards from 2012 through 2016.

Icoa is uniquely flavorful and fragrant, and this is because the cacao butter has not been stripped clean of all favor and made uniform by extreme deodorization processes. With overtones of nut and caramel, Icoa is significantly less sweet than other white chocolates and tastes buttery and full in the mouth.

Unusual for a white chocolate, Icoa has enough inherent flavor to stand on its own in a dessert or may be blended in as well, giving depth and complexity to a dessert.

Vegan & Gluten Free

Ingredients: cocoa butter, sugar, milk powder, soy lecithin, natural va