51 minutes ago, Rajala said:Are these new? Thought I saw them long ago. Hmm...
I'm more interested in Ruby to be honest. Anyone here tried Ruby? Sorry if I go off topic here.
They are not that new for us in Europe...Double ferments are newer. I know you are standing at the front of the queue for Ruby. 
I find the double ferments and ruby a little more interesting simply because they work from the bean fermentation point to manipulate flavor and color, while Valrhona inspirations is fruit purees added to cocoa butter and sugar.
