Ruby chocolate

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Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. The variety has been in development since 2004 and in 2015, the product was patented by Dumarche et al. credited as inventors and Barry Callebaut as assignee under patent number US 9107430, 2015. It was unveiled at a private event in Shanghai on 5 September, 2017. It is marketed as the "fourth" type of chocolate alongside dark, milk, and white chocolate varieties and is notable for its natural pink colour.

Batik cake

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Batik cake (Malay: Kek batik) is a type of Malaysian fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.

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Tiffin

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Tiffin is a form of cake-like confection composed of crushed biscuits (most commonly digestive biscuits), sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate. Unlike regular cakes, Tiffin does not require baking. Instead, following preparation of the mixture, the confection is chilled until set. As a consequence the product may also be known as "fridge cake" or another similar term. It was invented in the early 1900s in Troon, Scotland.

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