Ruby chocolate

Ruby chocolate is a type of chocolate introduced in 2017 by the Barry Callebaut group, a Belgian-Swiss cocoa company. It is the first new type of chocolate to be introduced in 80 years, following the development of white chocolate by Nestlé in the 1930s.

History

Ruby chocolate was unveiled by Barry Callebaut in Shanghai on September 5, 2017. The company has stated that it had been working on the product for over a decade. The chocolate is made from the "ruby cocoa bean". Cocoa beans used for ruby chocolate do not undergo the fermentation process typical of other chocolate varieties.

Characteristics

Ruby chocolate has a distinct pink hue and a flavor that is described as "sweet yet sour", with little to none of the cocoa flavor traditionally associated with other varieties of chocolate. The pink color is natural and does not come from any added food coloring. The exact process and ingredients used to make ruby chocolate are a closely guarded secret.

Reception

The reception of ruby chocolate has been mixed. Some chocolate experts and enthusiasts have praised its unique flavor and appearance, while others have criticized it for its lack of traditional chocolate taste.

See also

• Milk chocolate
• Dark chocolate
• White chocolate

References

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