Carma's Ruby Azalina 40%: Where Innovation Meets Colorful chocolate Bliss

Ruby, after white, milk, and dark chocolate, is the fourth chocolate category and is not only a gift from nature but also a unique taste experience for chocolate lovers.

Our Carma Ruby Azalina™ 40%, created by our chocolate experts here in Switzerland, harnesses the unique natural qualities of ruby cocoa beans to produce an extraordinary new sensation for chocolatiers, pastry chefs, confectioners, and bakers worldwide.

We never add fruit flavours or artificial colouring to our couverture, thus we ensure its pure and authentic essence shines through.

We blend premium ruby cocoa beans with rich Swiss milk to create couvertures with a luxuriously soft, creamy texture—perfect for enhancing timeless classics or inspiring bold, creative recipes.

Carma Ruby Azalina™ 40% opens up a whole new world of creative chocolate-craft possibilities.

Grown in traditional chocolate territories such as Brazil, Ecuador, and the Ivory Coast, our exquisite ruby cocoa beans are brought to life in our Dübendorf factory, which follows the art of Swiss chocolate craftsmanship. With our Swiss manufacturing expertise, the selection process of our rare ruby beans allowed us to unlock the intense flavours and colour potential, which led to the discovery and creation of this unique new Swiss ruby chocolate couverture.

Thanks to a global collaboration between the Barry Callebaut Research & Development team and Jacobs University, over 175 years of cocoa sourcing and manufacturing expertise have gone into creating ruby chocolate – not to mention over a decade of our development to unleash its unique characteristics.