Barry Callebaut Press release reveals the fourth type in chocolate: Ruby

Barry Callebaut reveals the fourth type in chocolate: Ruby

80 years after the introduction of White chocolate

  • Barry Callebaut presents the fourth type in chocolate ‘Ruby’ next to Dark, Milk and White chocolate
  • Ruby chocolate is an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness
  • Ruby chocolate is made from the Ruby cocoa bean; through a unique processing Barry Callebaut unlocks the flavor and color tone naturally present in the Ruby bean. No berries or berry flavor is added. No color is added

Today,  80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean. Ruby chocolate has an intense taste and characteristic reddish color.

The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. The cocoa beans are sourced from different regions of the world. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.

According to quantitative research performed by independent international market and consumer agency Haystack, Ruby chocolate meets a consumer need no chocolate ever did before. It’s expected that Ruby, like Dark, Milk and White chocolates will be introduced in different product categories.

The invention of Ruby chocolate is the work of global R&D centers of Barry Callebaut, based in France and Belgium – part of a global network of 28 R&D centers- , the Jacobs University, and over 175 years of expertise in sourcing and manufacturing.

The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. To create Ruby chocolate no berries or berry flavor, nor color, is added.

Ruby chocolate has been tested and validated through extensive consumer research run by independent global research agencies Haystack and Ipsos in the UK, US, China and Japan.

As part of these studies, Ruby’s consumer appeal and purchase intent have been tested, indicating consumers would buy Ruby chocolate at different price points.

Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, said: “Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials – Hedonistic Indulgence – but also high purchase intent at different price points. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to Dark, Milk and White chocolate.”

Ruby chocolate was revealed at an exclusive launch event in Shanghai, China, on September 5, 2017.

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Chocolate Sensations Hilton applauds Barry Callebaut Group “sustainable chocolate the norm by 2025″

Double delight for our customers.

Chocolate Sensations Hilton is excited to hear that the Zurich-based Barry Callebaut chocolate manufacturer is to “announce a unique product innovation” which will result in a new, unique taste experience!!!

According to BC@Groupnews, the World’s leading manufacturer of high-quality chocolate and cocoa products, is to make the announcement of “one of the biggest chocolate breakthroughs in 80 years” during an exclusive event on September 5, 2017 in Shanghai, China.

The Barry Callebaut Group is committed to making “sustainable chocolate the norm by 2025.”

Hospice fundraiser,  Howick TOPS Fine Wine Fair 24 August 2017

Chocolate Sensations and their delectable Callebaut Belgian chocolate products, will be at the Hospice fundraiser,  Howick TOPS Fine Wine Fair

Date : 24th August 2017

Venue: Fern Hill Hotel

Ticket: R150.00 pp

Ticket Sales: SUPERSPAR GREENDALE & MERRIVALE.

Contact (Group Manager)Tel: 033 3307808

Tel: 033 3304092

Cell: 064 656 3976

Mzunduzi Hospice Winter Fair 29 July 2017

Chocolate Sensations look forward to seeing you at the Msunduzi Hospice Winter Fair 29 July 2017

Venue: Hospice House, 200 Zwartkop Road, Prestbury, Pietermaritzburg

Time: 08h00 to 13h00

 

Baynesfield County Fair 30 July 2017

Chocolate Sensations will be at the Baynesfield County Fair 30 July 2017

We have added three new Callebaut Belgian chocolate  biscuits to our range! Rocky Bites;  Caramel Pecan clusters in both milk and white chocolate and Florentine Candies.. These are in addition to your favourite “stars” – Jumblies, Espressos, Pecan caramel squares and Dark slices!

Look for our banner ! We will be waiting to welcome you.

VENUE: Baynesfield County Estate (on the main road between Pietermaritzburg and Richmond)

ENTRANCE: 08h00 to 15h30

Children 12 yrs and under – free entry

Pensioners and scholars – R 20 each

Non-Pensioners – R 30 each

 

Belgian Chocolate spoons

Imagine a warm Winters evening, seated near the fire,  sipping a piping hot drink, stirred into a dark, warm, creamy delight, with our Belgian Chocolate Spoons!!!

Belgian Chocolate dipping spoons for your hot Chocolate drink

Chocolate Sensations Calendar Update

We have two additions to our Calendar for June 2017
St Anne’s DSG (Hilton) Youth Day Morning Market from 9 am to 12 noon on Friday 16 June.
Hilton Pre-Primary (Hilton) Moonlight Market on Thursday 29 June from 5 pm  to 8 pm

 

Baby Shower treats

Melt-in-the-mouth Baby Shower treats made from Callebaut – dark,milk and white – plain, Bar One, Hazelnut, Honey crunch, Caramel Mint, Chocolate orange or Turkish delight centres.

We have numerous assorted Chocolate novelty party moulds for all ages!!!

To order for your Party contact chocsensations@gmail.com

Bumble bees, booties, pins and wrapped babies.

Booties and Rocking Horses

Colourful Dinosaurs @ R 7 each

A Platter of fun chocolates @ R 7 ea = R 350 for 50 chocolates – various fillings

Supporting Cocoa farmers

With each chocolate you buy, you’re supporting Cocoa farmers so that they gain a fair share of the profits.  Callebaut is committed to 100% sustainably grown cocoa beans.

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Chocolate Sensations Hilton at Dunrobin Evening Market 26 May

This gallery contains 11 photos.

The Purple Belgian Chocolate Shoe has gone (we can make more!!!) , but we will have most of your other favourite Belgian chocolate products at the Dunrobin Evening Market on 26 May – like Sean the Sheep, Rainbow Unicorns, Dinosaurs, platters of hand-decorated singles, biscuits, Boxes, bars and Slabs.