Wednesday, September 6, 2017
Ruby Chocolate: A new Iteration of chocolate
Barry Callebaut Group, one the world’s leading manufacturers of high-quality chocolate and cocoa products, debuted Ruby Chocolate, a new variety of chocolate, at a launch event in Shanghai, China to a panel of tasters and experts. It was created at the company's research and development centers in Belgium and France, a well as Jacobs University in Germany.
Named for its reddish-pink hue, the variety is being touted as the fourth-ever type of chocolate, alongside dark, milk, and white. Ruby would be the first new type since food scientists developed white chocolate (which isn't exactly chocolate) 80 years ago.
In a press release spokespeople for Barry Callebaut said, the “chocolate meets a consumer that no chocolate ever did before.” Made from red cocoa powder derived from the ruby cocoa bean, the new iteration is said to be "not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.”
According to The Sun, Angus Kennedy of Kennedy’s Confection magazine called the unique variety, “refreshing, light, and fruity.” These are not adjectives usually describing chocolate. The fruity flavor notes require no artificial berry flavoring or red coloring.
This announcement comes amid technological changes to the chocolate industry which is being forced to adjust to changing tastes and more health-conscious consumers.