The world of chocolate has long been dominated by three main types: dark, milk, and white. However, in recent years, a new player has entered the scene, sparking both excitement and controversy. Ruby chocolate, with its distinctive pink hue and fruity flavor, has been touted as the fourth type of chocolate. But is it truly a new type of chocolate, or is it simply a clever marketing ploy? In this article, we’ll delve into the history, production process, and characteristics of ruby chocolate to uncover the truth.
A Brief History of Ruby Chocolate
Ruby chocolate was first introduced in 2017 by Barry Callebaut, a Swiss chocolate manufacturer. The company claimed to have discovered a new type of cocoa bean that, when processed in a specific way, produced a chocolate with a unique pink color and flavor profile. The launch of ruby chocolate was met with significant media attention, with many outlets hailing it as a revolutionary new type of chocolate.
However, not everyone was convinced. Some chocolate experts and manufacturers questioned the legitimacy of ruby chocolate, arguing that it was simply a variation of existing chocolate types. The controversy surrounding ruby chocolate has sparked a heated debate within the chocolate industry, with some arguing that it’s a genuine innovation and others dismissing it as a marketing gimmick.
The Production Process of Ruby Chocolate
So, how is ruby chocolate made? The production process is similar to that of other types of chocolate, with a few key differences. Ruby chocolate is made from a specific type of cocoa bean, known as the “ruby bean,” which is said to have a naturally occurring pink pigment. However, the exact origin and characteristics of the ruby bean are not publicly disclosed, leading some to speculate that it may be a proprietary blend of existing cocoa beans.
The cocoa beans are first roasted and then winnowed to remove the shells, leaving behind the cocoa nibs. The nibs are then ground into a fine paste, known as chocolate liquor, which is the base ingredient for all types of chocolate. The chocolate liquor is then mixed with sugar, milk (if desired), and other ingredients before being conched, which involves agitating and aerating the mixture to develop the flavor and texture.
The key difference in the production process of ruby chocolate lies in the conching stage. According to Barry Callebaut, the company uses a specific conching process that involves treating the chocolate liquor with a particular type of acid, which helps to bring out the natural pink color and fruity flavor of the cocoa beans. However, the exact details of this process are not publicly disclosed, leading some to speculate that it may involve the use of artificial flavorings or colorings.
Characteristics of Ruby Chocolate
So, what sets ruby chocolate apart from other types of chocolate? Here are some of its key characteristics:
- Unique color: Ruby chocolate has a distinctive pink color, which is said to be due to the natural pigments present in the cocoa beans.
- Fruity flavor: Ruby chocolate has a fruity and sweet flavor profile, which is said to be reminiscent of berries and citrus fruits.
- Smooth texture: Ruby chocolate has a smooth and creamy texture, similar to milk chocolate.
- High cocoa content: Ruby chocolate typically has a high cocoa content, ranging from 47% to 70%.
Is Ruby Chocolate a New Type of Chocolate?
So, is ruby chocolate a genuinely new type of chocolate, or is it simply a variation of existing chocolate types? The answer is not straightforward. While ruby chocolate has a unique color and flavor profile, its production process is not significantly different from that of other types of chocolate.
In fact, some chocolate experts argue that ruby chocolate is simply a variation of white chocolate, which is made from cocoa butter, sugar, and milk. White chocolate does not contain any cocoa solids, which are the non-fat parts of the cocoa bean that give chocolate its characteristic flavor and color. Ruby chocolate, on the other hand, does contain cocoa solids, but its production process involves treating the chocolate liquor with acid, which some argue is not a traditional chocolate-making technique.
Others argue that ruby chocolate is a new type of chocolate because it has a unique flavor profile and texture that is distinct from other types of chocolate. While it may not be a completely new type of chocolate, it is certainly a new and innovative product that offers consumers a unique chocolate experience.
Classification of Ruby Chocolate
In 2019, the International Cocoa Organization (ICCO) recognized ruby chocolate as a new type of chocolate, defining it as a “specific type of chocolate characterized by its pink color and fruity flavor.” However, the ICCO’s definition is not universally accepted, and some countries have their own classification systems for chocolate.
In the United States, for example, the FDA does not recognize ruby chocolate as a distinct type of chocolate, and it is instead classified as a type of white chocolate. In Europe, on the other hand, ruby chocolate is recognized as a distinct type of chocolate, but its classification is not uniform across all countries.
Conclusion
Ruby chocolate is a unique and innovative product that has sparked both excitement and controversy within the chocolate industry. While its production process is not significantly different from that of other types of chocolate, its flavor profile and texture are distinct and offer consumers a new and exciting chocolate experience.
Whether or not ruby chocolate is considered a new type of chocolate is a matter of debate, and its classification varies depending on the country and region. However, one thing is certain: ruby chocolate is a delicious and innovative product that is worth trying.
Try Ruby Chocolate for Yourself
If you’re curious about ruby chocolate and want to try it for yourself, there are many ways to get your hands on it. Barry Callebaut offers a range of ruby chocolate products, including bars, truffles, and chocolate chips. You can also find ruby chocolate at many specialty chocolate shops and online retailers.
When trying ruby chocolate, be sure to pay attention to its unique flavor profile and texture. Notice the fruity and sweet flavors, and the smooth and creamy texture. Whether or not you consider ruby chocolate to be a new type of chocolate, it’s certainly a delicious and innovative product that is worth trying.
| Characteristics | Ruby Chocolate | Dark Chocolate | Milk Chocolate | White Chocolate |
|---|---|---|---|---|
| Color | Pink | Brown | Brown | White |
| Flavor | Fruity and sweet | Rich and bitter | Sweet and creamy | Sweet and vanilla-like |
| Texture | Smooth and creamy | Smooth and rich | Smooth and creamy | Smooth and creamy |
| Cocoa content | 47-70% | 30-99% | 10-50% | 0% |
Note: The characteristics listed in the table are general and may vary depending on the specific product and manufacturer.
What is Ruby Chocolate and How is it Different from Other Types of Chocolate?
Ruby chocolate is a relatively new type of chocolate that was first introduced in 2017 by Barry Callebaut, a Swiss chocolate manufacturer. It is made from cocoa beans that have been treated with a specific process to give them a distinctive pink or reddish color. The unique color and flavor of ruby chocolate are due to the presence of a specific compound called anthocyanin, which is a type of flavonoid that is also found in certain fruits and vegetables.
Ruby chocolate has a fruity and sweet flavor profile that is distinct from other types of chocolate. It is also known for its smooth and creamy texture, which is similar to milk chocolate. However, unlike milk chocolate, ruby chocolate does not contain any milk or dairy products, making it a popular choice for those who are lactose intolerant or prefer a non-dairy diet.
How is Ruby Chocolate Made and What is the Process Behind its Unique Color?
The process of making ruby chocolate is similar to that of other types of chocolate, with the exception of the treatment of the cocoa beans. The beans are first fermented and then roasted to bring out their natural flavor and aroma. They are then treated with a specific process that involves the use of citric acid and sugar to enhance the flavor and color of the beans. The beans are then ground into a fine paste called chocolate liquor, which is the base ingredient for making chocolate.
The unique color of ruby chocolate is due to the presence of anthocyanin, which is a type of flavonoid that is naturally present in the cocoa beans. The treatment process used to make ruby chocolate enhances the production of anthocyanin, resulting in the distinctive pink or reddish color of the chocolate. The exact process used to make ruby chocolate is a trade secret, but it is known to involve a combination of heat, acidity, and sugar to bring out the unique flavor and color of the beans.
Is Ruby Chocolate a New Type of Cacao Bean or a New Process for Making Chocolate?
Ruby chocolate is not a new type of cacao bean, but rather a new process for making chocolate. The cacao beans used to make ruby chocolate are the same as those used to make other types of chocolate. However, the treatment process used to make ruby chocolate is unique and involves the use of citric acid and sugar to enhance the flavor and color of the beans.
The process used to make ruby chocolate is a result of years of research and development by Barry Callebaut, the Swiss chocolate manufacturer that introduced ruby chocolate in 2017. The company’s researchers discovered that by treating the cocoa beans with a specific process, they could bring out a unique flavor and color that was distinct from other types of chocolate. The result is a new type of chocolate that is unlike any other.
What is the Flavor Profile of Ruby Chocolate and How Does it Compare to Other Types of Chocolate?
The flavor profile of ruby chocolate is fruity and sweet, with a smooth and creamy texture. It has a distinctive flavor that is unlike other types of chocolate, with notes of berries and a slightly sweet aftertaste. The flavor of ruby chocolate is also less bitter than dark chocolate and less sweet than milk chocolate, making it a popular choice for those who prefer a milder flavor.
In comparison to other types of chocolate, ruby chocolate has a unique flavor profile that is distinct from milk chocolate, dark chocolate, and white chocolate. It is also less sweet than caramel-filled chocolates and less bitter than some types of dark chocolate. The flavor of ruby chocolate is often described as a combination of sweet and fruity, with a smooth and creamy texture that is similar to milk chocolate.
Is Ruby Chocolate Considered a Healthy Type of Chocolate?
Ruby chocolate is considered a healthier type of chocolate compared to some other types of chocolate. It is made from cocoa beans that are rich in antioxidants and flavonoids, which are known to have health benefits. Ruby chocolate also contains less sugar than some other types of chocolate, making it a popular choice for those who are watching their sugar intake.
However, it’s worth noting that ruby chocolate is still a treat and should be consumed in moderation as part of a balanced diet. While it may be considered a healthier type of chocolate, it is still high in calories and fat. Additionally, some ruby chocolate products may contain added sugars or other ingredients that can negate the health benefits of the cocoa beans.
Can Ruby Chocolate be Used in Baking and Cooking, and Are There Any Specific Tips for Working with it?
Ruby chocolate can be used in baking and cooking, and it is a popular choice for making desserts and other sweet treats. It can be melted and used as a coating for cakes and pastries, or it can be chopped and added to recipes for a burst of flavor and color.
When working with ruby chocolate, it’s worth noting that it can be more temperamental than other types of chocolate. It is sensitive to heat and can seize up if it is melted too quickly or at too high a temperature. To work with ruby chocolate, it’s best to melt it slowly and gently, using a double boiler or a microwave-safe bowl. It’s also important to store ruby chocolate in a cool, dry place to preserve its flavor and texture.
Is Ruby Chocolate Widely Available, and Can it be Found in Most Grocery Stores?
Ruby chocolate is widely available in many parts of the world, and it can be found in many specialty food stores and online retailers. However, it may not be as widely available as other types of chocolate, and it may not be found in every grocery store.
In recent years, ruby chocolate has become more widely available, and it can now be found in many major retailers and online stores. It is also widely available in specialty food stores and chocolate shops, where it is often sold as a premium product. If you’re having trouble finding ruby chocolate in stores, you may be able to find it online or through a specialty food retailer.