Have you heard of ruby chocolate? This pink-colored chocolate is a relatively new addition to the chocolate world and has been causing quite a stir among chocolate enthusiasts. But what exactly is it and how is it made? Here’s a closer look at this unique type of chocolate.
Who created it?
It was created by the Belgian chocolate company Barry Callebaut and was introduced to the market in 2017. It is made from the ruby cocoa bean, which is a variety of cocoa bean that is naturally pink in color. The beans are sourced from cocoa-growing regions in West Africa, South America, and the Caribbean.
How to make ruby chocolate?
To make ruby chocolate, ruby cocoa beans are processed in a similar way to other types of chocolate. They are roasted, ground, and refined to create cocoa mass. Then the cocoa mass is mixed with cocoa butter and sugar to create chocolate. However, the unique flavor and pink color of this type of chocolate are achieved through a proprietary process. This process involves manipulating the pH of the cocoa mass to bring out the natural fruit flavors of the ruby cocoa beans.
How is ruby chocolate different?
This unique type of chocolate is known for its distinct fruity flavor and pink color, which is unlike any other type of chocolate. It has a sweet and slightly sour taste, with hints of berries and fruit. It is also smoother and creamier than other types of chocolate, with a texture that is similar to white chocolate.
How have chocolate lovers reacted?
The introduction of this new type of chocolate has been met with mixed reactions from chocolate lovers. Some people have praised its unique flavor and color, while others have been less impressed. It remains to be seen whether ruby chocolate will become a mainstream type of chocolate or remain a niche product.
Conclusion
In conclusion, ruby chocolate is a new type of chocolate made from the ruby cocoa bean and characterized by its pink color and fruity flavor. While it has gained some popularity, it remains to be seen whether it will become a mainstream type of chocolate or remain a niche product.
What are your thoughts on this new type of chocolate? Have you tried it before?
