Here’s a piece of great news for all the chocoholics out there. Chocolate is one such confectionery that is loved by millions. There are widely known three varieties- Dark chocolate, White chocolate, and Milk chocolate. The fourth type that is going to join this enticing franchise is the Ruby chocolate. After 80 years, A new chocolate discovery by the Belgium company Barry Callebaut took place.
What is so special about this ruby chocolate?
What makes ruby chocolate pink? Are there any different ruby cocoa beans that make the chocolate pink? Or any artificial colour has been added to market the product? Well, The answer is NO.
There are no unique cocoa beans or artificial colours, but the processing technique is what makes this chocolate unique in texture, colour, and taste. The origin of the cocoa bean varieties is from Brazil, Ecuador, and the Ivory Coast. The ingredients used in preparing this chocolate are sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier; soy lecithin, citric acid, natural vanilla flavouring.
A different technique is applied, which involves treating them with citric acid and petroleum ether. The processing technique makes the chocolate pink and brings out its distinctive flavour and taste.
The processing technique
Generally, cocoa processing involves fermentation. After fermentation, the beans look reddish pink, moist, and exceptionally sour. Then they are dried to get rid of the colour and sourness to develop into the chocolate we get to consume. But in this case, we initially stop the bacterial fermentation and treat them with citric acid for 24 hours and defatted with petroleum ether. Therefore the pink colour is retained.
The “millennial chocolate” for the new age. Its attractive pink-hued body is a real visual treat. The texture is smooth and creamy that melts in the mouth like butter. This chocolate tastes nothing like regular chocolate. In each bite, it proliferates into tingling berry giving high sweet and sour notes to your taste buds and eliciting fruity odour. To be precise, the people who have tried this chocolate say it tastes like white chocolate mixed with raspberries or strawberries. It is better than white chocolate as white chocolate has only cocoa butter, but ruby chocolate consists of both cocoa butter and estimation of 47.3% cocoa solids as stated by the Callebaut.
Comparison with other types
According to scientists, ruby chocolate may contain a type of phytonutrient called flavanols. Research conducted explains that it’s phenolic contents range between milk and white chocolate. The reason for the ruby chocolate to impart its characteristic flavour in comparison with other varieties of dark, milk and white chocolate is the higher antioxidant capacity due to the excessive presence of flavonols and proanthocyanidins.
This sensorial delight is now marching into the US market. Nestle is the first brand to produce ruby chocolate flavoured Kit-Kat in Japan and South Korea. Barry Callebaut collaborated with ITC to launch its limited-edition ruby chocolate in India. As consumer acceptance and its reach assessment is carried out worldwide. This expensive delicacy will reach into the hands of people worldwide soon to create the next chocolate revolutionary.
Visit the official website of Barry Callebaut
Read more on Acerola, the superfruit
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B tech food technology pursuing student at Rajalakshmi Engineering College. An aspiring learner who loves writing and in a relationship with food and an eternal praiser of coffee.