Nestlé Japan is launching a Ruby chocolate version of its iconic KitKat brand this month. The new chocolate is made from the Ruby cocoa bean, developed by chocolate products manufacturer Barry Callebaut.
No berries, berry flavour nor colour are added in the Ruby chocolate. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
KitKat is said to be the first to offer this fourth type of chocolate — next to Dark, Milk and White — to consumers, just five months after Ruby chocolate was introduced.
“I am very pleased that our innovative breakthrough Ruby chocolate has come to life so quickly through our partnership with Nestlé and the pioneering KitKat brand in Japan,” said Antoine de Saint-Affrique, CEO of Barry Callebaut.
“Nestlé was very quick in spotting the trend and in introducing a Ruby chocolate version of KitKat, which will entice consumers across Asia and beyond.”
Since its launch last year, Ruby chocolate has been attracting strong interest from chocolate connoisseurs throughout the world, Barry Callebaut revealed. The Ruby chocolate being used for the new product — ‘KitKat Chocolatory Sublime Ruby’ — has a fresh berry-fruity taste and characteristic colour.
‘Sublime Ruby’ was created through the craftsmanship of top Japanese pâtissier Yasumasa Takagi. It will be available for purchase in the KitKat Chocolatory stores as well as online.