Fry’s, Packers, Webers, Elizabeth Shaw, Guilbert’s…Bristol has a pretty impressive history when it comes to Chocolate making. Since the start of 2023 there’s another name to add to that list, with chef Ruth Scanlon (who you may recognise from 2020s Bake Off: The Professionals) and mixologist Tom Hughes having opened Ruby Hue at Finzels Reach.

The pair moved from London to fulfil their dream of opening a single-origin, ethical, bean-to-bar chocolate business, and Finzels Reach – which was home to a sugar refinery between 1681 and 1881 – feels like a fitting choice of location. The fact that the premises is fully glass-fronted means you can see the chocolate production process for yourself, and while it’s only a relatively small site, there are a few tables where you can sit and enjoy a hot drink or a sweet treat to nibble on.

There are teas and coffees on offer, but the real focus is on the hot chocolate. Their three-step process to creating your perfect hot chocolate gives you a choice of chocolates, milks and toppings, with Ruth telling us that there are 2,340 different combinations on offer.

At £4.50 or £5.50 for a hot chocolate, depending on size (plus the cost of any extras you choose), I’d say that the hot chocolate at Ruby Hue is pretty good value – especially when compared to a generic hot chocolate at one of the chain coffee shops.

Also by the counter are beautifully packaged chocolate bars, all made, packaged and sealed with a wax seal in-house. If you fancy something to nibble while you’re there, there’s also a selection of pastries and cakes on offer.

We parked ourselves at a table while our drinks were made, giving us a chance to admire the surroundings: sacks of cocoa beans (my son was given one to take home, which he was hugely excited about!), more displays of chocolate bars and at the right-hand side, the place where all the magic happens. Ruby Hue detail their chocolate-making process on their website: an elaborate process that turns their ethically-sourced beans into incredible chocolate.

I’d decided on my toppings of guajillo chilli and sea salt already, but wanted advice on the best chocolate and milk combo to go with them. It was the Ugandan 70% chocolate and whole milk that were recommended…and what a recommendation. The juicy red fruit flavours of the chocolate paired perfectly with the chilli (which added warmth rather than excessive heat), and the sprinkling of sea salt was just enough. I’m not used to having whole milk anymore, but the whole thing felt super decadent – and look at that presentation too!

I also loved the fact that the team were happy to make a mini hot chocolate for the small person in an espresso cup – and they only charged £1.60 for his Peruvian 40% milk chocolate with whole milk, Chew Valley whipped cream and a homemade marshmallow. On reflection, a larger cup may have meant he made less of a mess, but he was happy! The chocolate itself was beautifully rich and smooth and he loved the marshmallow – denser than the commercial ones you’ll get on chain coffee shop hot chocolates, and beautifully toasted on top.

With His Highness requesting return visits to try the remaining 2,338 combinations, I think he was impressed. He wasn’t the only one. It’s clear to see how much passion has gone into Ruby Hue – and before we left, we bought a bar of their 60% Piura Blanco dark milk chocolate with passionfruit to enjoy at home – I’ll update when we’ve tasted it! For chocolate lovers who want to try something a bit different, we’d definitely recommend this place!

The post Ruby Hue Chocolate, Finzels Reach: Review first appeared on Bristol Bites.

The post Ruby Hue Chocolate, Finzels Reach: Review appeared first on Bristol Bites.