Chocolate shop in Murlipura

 RUBY CHOCOLATE


 

Ruby Chocolate was introduced in late 2017 by the Belgian chocolate producer Barry Callebaut Group. To Manufacture ruby chocolate, Callebaut employs the "ruby cocoa bean", which is found in Ecuador, Brazil, and the Ivory Coast.

The ruby beans may sound unique, but according to the Novel York, they are not new genetically. "They are derived from the same species of cacao plant that produces the chocolate we are familiar with", the New York Times writes. The beans that earn ruby status have a specific blend of ingredients, according to a Callebaut spokesman, who declined to elaborate further.

History of Ruby Chocolate

Callebaut stated in 2004 that it had identified a new form of cocoa bean: the "ruby" cocoa bean. However, it took the corporation well over a decade to get its product to market. "Ruby chocolate addresses a new consumer need observed among Millennials- Hedonistic indulgence," said Peter Boone, Barry Callebaut's Chief Innovation & Quality Officer, at the Shanghai debut.
So, where did this millennial chocolate originate from?
According to the Callebaut story, "One of their cocoa experts discovered that unique components, naturally present in cocoa beans, yield chocolate with an exceptional red-pink color and fruity taste". However, the company insists that ruby chocolate is natural and that pink color is found in certain cocoa beans from Brazil, Ecuador, and the Ivory Coast and is not the result of added coloring or berry flavoring.


Process of Making Ruby Chocolate   

It turns out that figuring out how ruby chocolate is manufactured is somewhat challenging. To grasp this, we must first look at the components. Sugar, cocoa butter, whole milk powder, skimmed milk powder, cocoa mass, emulsifiers; soya lecithin, citric acid, natural vanilla flavoring are the ingredients of Callebaut's ruby chocolate.
Ruby chocolate appears to be similar to white chocolate at first impression. However, if you look closely, you'll notice the key to red  chocolate: citric acid.
Following the Unveiling of ruby chocolate in 2017, journalists and other chocolate industry specialists assumed that it was created with conventional, unfermented coca beans (which naturally have red-pinkish color). Many chocolate specialists think that in order for the finished chocolate product to be pink, the cocoa must be extremely pink. To keep the color bright, it's thought they utilize fruitier, unfermented cocoa beans treated with acids. Citric acid is listed among the components, so this makes logical.
In traditional cocoa bean manufacturing, the beans are dried after the fermentation stage (which removes the outer pulp from the beans). They're a deep crimson, moist, and highly sour at this point dur to bacterial fermentation. As the beans dry, the sourness diminishes.
As a result, it appears that making ruby chocolate is a difficult task. Callebaut interrupts the fermentation and drying process early in order to treat the unfermented cocoa beans with an acid for at least 24 hours to achieve a rich red color. When you combines these beans with white cocoa butter, you get ruby chocolate.
This could also explain why Callebaut filed a patent for "the invention (related) to acidified cocoa nibs" with the European Patent Office in 2009.
"There is a need among some consumers for cocoa items that have a different color", they write in the patent. Colored cocoa goods, for example, can limit the use of artificial food coloring or allow for the use of less colorant material." 
In contrast to Callebaut's boast of the "ruby cocoa bean", it's pink color might come from any cacao type on the planet. That story, on the other hand, doesn't have the same ring to it.

Taste of Ruby Chocolate

Ruby Chocolate is likely to appeal to anyone who enjoys berries and chocolate. The flavor is described by Barry Callebaut as "There's nothing bitter, milky, or sweet about it. It's more of a contrast between the fresh berry fruitiness and the creamy smoothness". Sour, yoghurt, acidic and tangy are some of the other flavor notes.
Ruby Chocolate tastes sweet and tangy, with fruity berry undertones, and is more like white chocolate in texture than dark or milk chocolate.


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