"I am certain it will trend," he says.
"Chocolate, in general, is a firm favourite over Valentine's Day and with consumers becoming more conscious about the food they consume, pink chocolate, because it is organic, will become a major food trend. It's a quality bean that is generating demand," he says.
De Bruin says he is excited about working with pink chocolate because it has natural flavours and beautiful contrast, making it perfect for a variety of desserts and sweets.
"The first dish I would like to create is ruby-pink chocolate mousse with rose-scented Turkish delight," he says.
Chef Gina Marziani, the pastry chef at the Twelve Apostles Hotel in Cape Town, said the interesting taste profile of ruby chocolate which was, "somewhere between yoghurt and fresh berries", is what makes it unique.
"It is rare and a limited edition, because the chocolatier will know whether it is the 'pink bean', only once they start processing it," she said.
While some chocolate producers are reluctant to add the ruby chocolate to their brand, Marziani is excited about making her own pink creations.
"I'm a girl, I love anything pink. I would create petit fours with raspberries and Callebaut ruby chocolate. In other words, a very pink bonbon."
Asked if she thought ruby chocolate would be a major food trend on special days, Marziani says: "definitely. It's natural and unique and you don't have to do anything extra to achieve the 'pinkness'."