After its development and initial release, Ruby chocolate is being made available in Australia, exclusively through the Melbourne KitKat Chocolatory.
Ruby is the fourth type of natural chocolate, making its pink hue and unique flavour a welcome addition to the category.
Developed by Barry Callebaut, the chocolate is derived from processing beans are grown in the Ivory Coast, Ecuador and Brazil.
The newest addition will be available in two limited release creations including KitKat Chocolatory Sublime Ruby and handcrafted KitKat Chocolatory Black Label Ruby.
KitKat Chocolatory Head Chocolatier Connie Yuen said Ruby is an exceptional discovery in the sweet world and an KitKat Chocolatory exclusive.
“We are thrilled to be launching Ruby chocolate and believe Australians are going to love it,” Ms Yuen said.
“Our iconic batch baked KitKat wafers form the perfect base to complement Ruby’s naturally occurring fruity notes,” she said.
“Since opening our doors, we’ve delighted thousands of guests with our unique creations and we look forward to doing so once again with our delectable Ruby offerings – perfect for even the greatest chocolate aficionados.”
Barry Callebaut’s chief innovation and quality officer Peter Boone said the colour comes from the bean in its natural form.
“It’s a dedication to years of research into the artisanal processes of making chocolate. But it was also luck that we found this potential in the bean 13 years ago,” he said.
Mr Boone also said the new creation will fit perfectly into the “hedonistic indulgence” trend of millennials.
A four-finger ruby chocolate KitKat bar is currently available from Tesco’s in the UK, as well as variations available in Japan and Korea.