Ruby Chocolate is the biggest innovation in the chocolate industry. Its unique appearance and taste have caught everyone's attention. Keep reading to learn more about ruby chocolate.
Introducing Ruby Chocolate, the newest phenomenon in the world of confections. Join us as we explore the fascinating world of chocolate in this article. Chocolate lovers all over the globe have been enthralled by this remarkable treat, and we are thrilled to share with you both its unique flavour and the history of its discovery.
However, precisely what is ruby chocolate? Although the composition is somewhat similar to white chocolate—with a lot of cocoa butter—the flavour profile is distinct from other bars. Why not take a chocolate knowledge test and continue reading to learn more about the first new chocolate in over 80 years that has piqued your interest?
What Is Ruby Chocolate?
Made from ruby cocoa beans, ruby chocolate is distinguished by its naturally occurring pink hue and distinct fruity taste with a touch of tanginess. Together with dark, milk, and white chocolate, it is regarded as the fourth kind of chocolate.
The History Of Ruby Chocolate
The "ruby" cocoa bean was reportedly discovered, according to Callebaut's 2004 announcement. But the business didn't release its product until 2017, more than a decade later.
Ivory Coast, Brazil, and Ecuador are the sources of "ruby cacao beans," which are used to make ruby chocolate, according to Barry Callebaut. The environment has an impact on ruby cacao beans, which is why they are produced in certain climate conditions, much as grapes used to make good wine.
The producer of the chocolate has disclosed that the fermenting process of the ruby cacao bean gives the candy its distinctive flavour and photogenic blush colour. However, they have kept the specifics of their production technique extremely confidential.
Flavour Profile Of Ruby Chocolate
Even without any berries, flavouring, or colouring added, ruby chocolate has a rather fruity flavour. The chocolate has a flavour that is sweet and berry-like, with a hint of tartness at the end. Given that it isn't too bitter or creamy, it is entirely different from dark or milk chocolate.
Rather, ruby chocolate combines a silky, rich texture with subtle notes of fruit, particularly strawberry and raspberry. It tastes nearly exactly like a delicious white chocolate with a berry flavour.
It is part of speciality foods including sauces, jams and marmalades. Typically, these dishes use red fruits, such as raspberries and strawberries, which are high in the pigments known as anthocyanins, which also give ruby chocolate its red colour.
Cakes and cupcakes are among the baked items that use it. Ruby chocolate is applied to the icing or decoration on the top of the baked items. This is so that it can tolerate baking temperatures without melting because it is less heat-sensitive than regular chocolate.
Chocolate absorbs strong odours from its surroundings and is sensitive to light, air, and humidity. Store your ruby chocolate in an opaque, airtight container (preferably not see-through) to avoid any of these disasters. The chocolates should be stored out of direct sunlight in a cold, dark place. Chocolate should never be kept in the fridge. Ruby chocolate can take on a greyish hue if improperly kept.