Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. It is marketed as the "fourth" type of chocolate alongside dark, milk, and white chocolate varieties and is notable for its natural pink color.
The chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity.
The chocolate is made from "ruby cocoa beans". These are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate. While the exact production method is trade secret, publications note industry speculation is that ruby chocolate is made with unfermented cocoa beans of Brazil Lavados, which can have a natural red-pink color.
It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy.