Tasmanian chocolates with loads of personality.
Which one will suit you?
Rhuby Innovations, a Tasmanian chocolate factory, has a delightfully different range of Tasmanian made chocolate coated treats. Each chocolate is lovingly, handmade, and consists of two key elements – a crunchy freeze-dried centre and a silky coat of quality dark chocolate.
Each delicious flavour suits a different personality – so which one is for you?
Meet our Rhuby range:
- Raspberry – they are loud ones, but everyone loves them
- Strawberry – the smooth talker
- Blackberry – a bit rough, but gets on well
- Blackcurrant – the quick talker
- Cherry – the quiet one
- Feijoa – quirky little thing
- Coconut Icecream – the silent, likeable type
- Coffee Bean – charismatic, you don’t know what it is about them, but they make you feel good
- Apricot – the sophisticated one
- Pepperberry – once you get to know them, they get noisy
- Ginger – a real softie
- Rhubarb (Original) – a bit of a tart
- Rhubarb + Lime – they’re in your face in a nice way
- Rhubarb + Orange – loves a wine
- Rhubarb + Ginger – always looking for a whisky
Rhuby research and development has many more delicious chocolate ideas in the pipeline, so there is always something new brewing at Rhuby.
If personality isn’t enough for you, Rhuby Tasmanian chocolates have some serious quality claims:
All fruits and berries used in Rhuby chocolates are 100% pure Tasmanian, and grown with low chemical and insecticide inputs. Additionally, our selected farms use sound environmental practices.
Quality chocolate is used in our all our products and Rhuby chocolates are nut and gluten free.
Rhuby Tasmanian chocolates may be a healthier choice compared to some other chocolate products due to the innovative freeze-dried process used to create the crunchy fruit centre. Studies have found, that fruit, freeze-dried at lower temperatures, better retain nutrients such as flavonoids, polyphenols and ascorbic acid (Vitamin C) when compared to other drying methods1. Furthermore, polyphenols have shown to have anti-oxidant properties and flavonoids and Vitamin C have anti-inflammatory effects (in vitro)2.
Rhuby Chocolate, Fun Facts
Why are the Rhuby chocolate centres so vibrant in colour?
As you bite into delicious Rhuby chocolate coated strawberries, raspberries or rhubarb, note the vibrantly coloured centres. It’s the quality of fruit and the freeze-drying process, that helps retain and even enhance the natural colour of the fruit3.
Did you know?
Freeze-dried blackcurrants have been shown to retain higher amounts of Vitamin C after 12 months of storage when compared to convectively dried methods4. It would be rare, however, that any Rhuby chocolate ever makes it into long term storage!
1. Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries
Shyam S. Sablani , Preston K. Andrews , Neal M. Davies , Thomas Walters , Hector Saez & Luis Bastarrachea
Compared to air drying, freeze drying improved retention of phytochemicals during processing and in some cases it even increased the concentration of phytochemicals.
Sourced from: https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14781
2. Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits
Regina E. Cortez , Elvira Gonzalez de Mejia
First published: 27 August 2019 https://doi.org/10.1111/1750-3841.14781
Sourced from: https://www.tandfonline.com/doi/abs/10.1080/07373937.2010.483047
3. FREEZE-DRYING CHARACTERISTICS OF STRAWBERRIES
F. Shishehgarha , J. Makhlouf & C. Ratti
Pages 131-145 | Published online: 06 Feb 2007
Sourced from: https://www.tandfonline.com/doi/full/10.1081/DRT-120001370?scroll=top&needAccess=true
4. EFFECT OF LONG‐TIME STORAGE ON THE CONTENT OF POLYPHENOLS AND ASCORBIC ACID IN OSMO‐CONVECTIVELY DRIED AND OSMO‐FREEZE‐DRIED FRUITS
E. PIASECKA , M. UCZCIWEK , R. KLEWICKI , D. KONOPACKA , M. MIESZCZAKOWSKA‐FRĄC , M. SZULC , C. BONAZZI
First published: 21 February 2012
Sourced from: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2011.00637.x