Ruby chocolate

As some of you might know, there is, apparently, a new type of chocolate, called “ruby chocolate”.

Ruby chocolate KitKats are now available in stores in South Korea and Japan. I know we have a few dopers living in those countries. Has anyone tried the new chocolate yet?

Those of us in the US, UK, Germany, Macau, Italy, France, Belgium, Switzerland, and Hong Kong can order them online, starting in early February. If you register with Nestle, they’ll let you know when you can order.

What’s the description of ruby? The Wikipedia article begs the question: it’s chocolate made from ruby beans, and ruby beans are those that make the best ruby chocolate. Okay.

This article describes ruby chocolate as having “a natural berry flavor that’s sour yet sweet.”

Callebaut says ruby chocolate has “an intense flavor” and “a tension between berry-fruitiness and luscious smoothness.” I have no idea what that means. But, then again, it’s hard to describe flavors to people who haven’t already tasted them.

I am currently in Tokyo, and had a request from a friend to bring back a Ruby KitKat. The Ruby KitKat was released on 19 January, and sold out a within a week. (The department store where I tried to purchase one was sold out before 24 January.)

One of my Japanese friends told me it was, at least initially, a limited run of only 5,000 bars. (I’m assuming that is the number at each KitKat chocolate shop.) The price for a single bar was 438 Yen, or about $4.03 USD. The typical US KitKat has four bars to it, making the total cost of a normal sized KitKat in Ruby Chocolate $16.12 USD.

In some ways, I was glad that they were sold out–can’t see spending that much on candy bar chocolate.

As a chocoholic I am very anxious to try ruby chocolate. Too bad that Barry Callebaut only has Canadian locations in Montreal and Chatham (WTH?).