KitKat first brand to launch Ruby chocolate product

Product was developed by patissier Yasumasa Takagi.

Nestlé Japan launched today the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Barry Callebaut’s Ruby chocolate.

Barry Callebaut debuted Ruby chocolate at an event in China Sept. 5. The rosy chocolate — billed as the fourth type after milk, dark and white — has a berry-like fruity taste, but no berries or berry flavor are added. Both the color and flavor are natural properties of cocoa sourced from Ecuador, Brazil and the Ivory Coast.

Japanese pastry chef Yasumasa Takagi developed Sublime Ruby. Nestlé says 5,000 bars will be available in the seven KitKat Chocolatory stores and at 80 seasonal pop-stores in South Korea and Japan, where KitKat flavor innovation is at its peak.

“I am extremely honored to be part of this landmark moment in the history of chocolate, with which I have worked intimately for over 30 years,” Takagi said. “I have created an especially simple KitKat that allows you to enjoy the characteristic fruity fragrance and subtle acidity of Ruby cacao to the fullest.”

Barry Callebaut CEO Antoine de Saint-Affrique said he was pleased to see an application for Ruby chocolate come to fruition just five months after its launch.

“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,” he said.

According to Nestlé, single Sublime Ruby bars are retailing for ¥400 ($3.62), while 5-piece and 7-piece Valentine’s Day assortments featuring the bars are retailing for ¥1,800 ($16.27) and ¥2,400 ($21.70), respectively.

Alyse Thompson has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products Magazine since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.