Who and what is ruben’s?

  • Who is the brains behind ruben’s chocolate?

    Confectioner, inventor, writer, connoisseur. Georg Hochleitner, the Tyrolean brains behind Ruben’s chocolate, wears a lot of hats. If you were to ask the man himself, the Tyrolean would most likely want to be described as a creative soul with a real sense of tradition. And, to be fair to him, he does continue to blend his innovative ideas with the wealth of experience he possesses as a chocolatier time and time again.

  • What is the idea at the heart of ruben’s chocolate?

    For years, Georg Hochleitner toyed with the idea of creating the first-ever authentic Swiss chocolate that would be completely free from lactose and yet still have the distinctive rich taste and smooth texture of chocolate. His aim was to be able to share his passion for the art of chocolate even with those who can’t eat lactose. The fact that he ended up bringing his vision to life is most likely down to his own personal motivation since two of his children are lactose intolerant.

  • How is it possible to have fine milk chocolate without lactose?

    It sounds like a bit of a contradiction. And yet the special technique we have developed makes it possible to achieve the seemingly impossible. What we do is break down lactose, which is a disaccharide, into galactose and glucose, which are monosaccharides that are better tolerated. We then create a premium creamy milk powder containing less than 0.01 grams of lactose per 100 grams. This then goes into the first lactose-free milk chocolate, which doesn’t even taste like it’s lactose-free.

  • What causes lactose intolerance?

    Around 15% of Europeans are currently lactose intolerant. Most of those who suffer are lacking an enzyme that breaks lactose (a disaccharide) down into glucose and galactose (monosaccharides). So we have created a special Ruben’s recipe just for them. We know that it is possible to live without milk chocolate. But why would you want to?

     

    You can find out more about lactose intolerance here: https://www.ohnemilch.net/laktoseintoleranz/

  • Will there be new flavours available?

    It goes without saying that we are constantly looking for new recipes that get our mouths watering and our hearts pounding. But we will be selecting them with the same love and care that we put into our existing flavours. At the end of the day, we want you to be just as excited and enthusiastic about every single variety as we are.

  • How can swiss chocolate come from austria?

    Vanilla pods from Mexico, cocoa beans from the Dominican Republic and ideas straight from Austria – Ruben’s chocolate is bursting with goodness from all over the world. That’s exactly why Ruben’s Schokolade GmbH is also based in Tyrol, the place our founder calls home. But you can rest assured that all our chocolate is produced in Switzerland using Swiss Alpine milk.

  • How long does ruben’s chocolate keep for?

    As the quality ingredients that we use are refined, our chocolate can be stored in a cool and dry place for around 12 to 14 months. But, let’s be honest, is it really going to last that long?

What are the ingredients? And what’s been left out?

  • Does ruben’s chocolate contain flavourings?

    Here at Ruben’s, we believe that chocolate can be packed full of flavour without the need for flavourings. That’s why we only ever use natural ingredients like Piedmont hazelnut paste, genuine Mexican vanilla or a splash of lime oil in our chocolate.

  • Why don’t you use soy lecithin?

    We only ever use ingredients in Ruben’s chocolate if we are 100% sure about them. That’s not the case for soy lecithin because it is an allergen and it is usually genetically modified too. We use sunflower lecithin as a harmless alternative and add more premium cocoa butter on top of that. We still manage to achieve our chocolate’s signature creamy texture by letting it linger in the conche for a few extra hours.

  • How did you reduce the sugar content?

    We add just the right amount of sugar to our chocolate to create a perfectly composed taste. The sugar content of our chocolate never exceeds 35%. By way of comparison, most chocolates contain up to 60% sugar, which is used as a filler. We focus instead on higher proportions of cocoa and milk, whilst relying on the natural sweetness released by our ingredients when they are refined.

  • Is ruben’s chocolate free from palm oil?

    Absolutely! We only ever use cream powder and cocoa butter of the highest quality to make Ruben’s chocolate uniquely smooth. We simply don’t have time for ‘fillers’ that come at cheap prices or harm the environment like palm oil.

  • Why do you use creamy milk?

    Most chocolate manufacturers use skimmed milk power and sweet whey powder to bulk out their products. But we only ever use premium creamy milk powder because that’s what gives our chocolate its distinctive creamy texture.

  • Is ruben’s chocolate suitable for vegans?

    Unfortunately, that’s one cocoa bean we haven’t managed to crack. All of our past attempts at replacing creamy milk with almond milk, coconut milk and similar alternatives have sadly not lived up to our high standards as far as flavour and creaminess are concerned. But here at Ruben’s we never say never!

  • Is ruben’s chocolate suitable for diabetics?

    Unfortunately not. Although Ruben’s chocolate does contain much less sugar than other chocolate brands, it does still require some to give it its rich taste.

  • Can you still eat ruben’s chocolate even if you aren’t lactose intolerant?

    Of course you can! Ruben’s chocolate is ideal for anyone who likes a clear conscience when they tuck in. As well as passing on the lactose, we have also left out anything that’s not really needed in a truly exquisite chocolate – that includes palm oil, soy lecithin and artificial flavourings.

Purchases, payments and postage

  • Where can i buy ruben’s chocolate?

    You basically have two options: you can either buy it directly in our online shop or look for a local grocer with a well-stocked chocolate shelf.

  • How can i pay for my order in the online shop?

    As of now, you can pay through advance payment. We do work on further payment options in the future, though.

  • How much is postage and packaging?

    From an order value of 20 Euro in Austria (or 50 Euro in Germany, Switzerland and Liechtenstein) the delivery is free of charge. Below that, shipping costs 5 Euro in Austria and 15 Euro in Germany, Switzerland and Liechtenstein. For shipping costs to other countries please write and send an email to info@rubens.cc.

  • Is the chocolate protected from heat when it is being shipped?

    In short: Yes. We take great care to ensure that Ruben’s chocolate arrives in perfect condition, which is why our packaging protects it from shocks, tumbles, and of course the weather.

  • How long do i have to wait for delivery?

    We ship within 4 work days. So, if you want chocolate now, you should have ordered the day before the day before the day before yesterday. In other words: you better hurry.

  • Is there a minimum amount i have to spend?

    No, there isn’t. But honestly – have you ever regretted having too much chocolate at home?