As a review for people, this isn't a new chocolate. I talk about it in Ask the Alchemist 219. Ruby chocolate is made from particular raw beans that have high levels of catechins that turn either red or purple when treated with acid. Ruby chocolate is the red phase. This cocoa turns a reddish pink and you can make your own Ruby or Amethyst chocolate. Here is how I made the chocolate you see in the photos.
80 g roasted or unroasted Oaxaca Lavados (we do not always have stock, you can check our Retail store for them).
8 g citric acid dissolved in 20 g water
320 g cocoa butter
300 g milk powder
295 g sugar
optional
10 g vanilla powder
10 g citric acid
Dissolve 8 g of citric acid in the water (you might have to heat it) and then mix that with the nibs. Let the set and absorb the liquid for 24 hours. Then lay them out on a tray and dry them at about 150 F until the weight is back down to 80 g. If you are using unroasted nibs, they will have some water which will also be driven off, giving you technically less weight than you started with (i.e. 80 nib + 8 acid = 88 g total). You might end up with 70-75 g of nibs. This should take a few hours and the added benefit is that if there is any bacteria on them (one of the MAJOR reasons I don't like raw chocolate) those should be killed off with this drying step. If you are using roasted nibs, the color may well be a bit darker but will still be red/purple.
At this point, just make the chocolate as you would any other. I really like the added vanilla and some people really like extra citric acid but they are optional and only for flavor.
This recipe is just a jumping off point. Feel free to experiment. The only really thing you need to keep in place is adding 10% of the weight of the nibs worth of citric acid (in theory other dry acids like ascorbic and malic acid will work also) and driving the water off.