On September 5, 2017, at a private event in Shanghai, the Belgian company Barry Callebaut announced the fourth type of chocolate - ruby (the previous three are dark, milk and white). The previous broadening of the “species” of chocolate came in 1936, when Nestlé introduced white chocolate. The advent of white chocolate had a significant impact on the market, so Ruby Chocolate immediately attracted the attention of specialists.
Where did this unusual color come from? The pink hue of ruby chocolate is provided by anthocyanins, ubiquitous polyphenols that can change color depending on the acidity of the environment. Cocoa beans are high in these polyphenols.
At the same time, there is a lot of pink chocolate on the market - this color is easy to obtain using various coloring additives in chocolate. Most likely, it was precisely for the clear separation of the unpainted pink chocolate from the tinted chocolate that Barry Callebaut decided to call it ruby.
- What is ruby chocolate like in taste and aroma?
- What is the percentage of cocoa in this chocolate?
- Why is the cost of ruby chocolate lower than the cost of ordinary chocolate?
- What conclusions did the authors of the article make after the experiment?