Pink isn't a color that comes to mind when we think of chocolate.

[samhexum]

Pink isn't a color that comes to mind when we think of chocolate. But a new, smoky rose-colored variety called "ruby chocolate" made its U.S. debut at Central Market in Texas in the spring.

 

The chain was the only retailer in the country to sell a ruby chocolate line from Prestat, the London chocolatier favored by Britain's royal family.

 

Last September, chocolate giant Barry Callebaut introduced the pink-hued chocolate with much fanfare at a global media event in Shanghai. The company developed the ruby chocolate as the "fourth type" of chocolate next to dark, milk and white.

 

Recognizing the strong interest in this new chocolate variety, Prestat added five ruby chocolate products to its lineup, all sold in pretty packaging.

 

 

What does it taste like?

The flavor of ruby chocolate is nothing like dark chocolate. It's closer to that of white chocolate, but more complex, with a bright berry note and tartness that's balanced by sweetness. Initially, there's a fleeting perception of milk chocolate, thanks to its milk powder content, but it quickly gives way to the fresh berry flavor.

 

Prestat's ruby chocolate labeling states a 47 percent cocoa content (cocoa solids and cocoa butter), which is considerably higher than the minimum requirement for milk chocolate. The mouthfeel is luxurious and creamy, similar to that of a fine quality milk chocolate.

 

Ruby chocolate made from ruby-colored cocoa beans. The naturally ruby colored chocolate has a unique and distinctive berry-fruitiness.

 

Why is it pink?

With no artificial colors added, precisely what makes ruby chocolate pink is shrouded in mystery. Prestat's website states that the chocolate is made from "ruby cocoa beans specially selected for their exceptional color and natural forest fruit flavors." But there is not a genetic variety of cocoa bean called ruby, says Clay Gordon, a New York-based chocolate critic and the founder and moderator ofTheChocolateLife on The Maven network. Gordon was among a handful of chocolate influencers invited to taste ruby chocolate when Callebaut launched it in Shanghai.

 

"Any cocoa bean that has a specific chemical profile can be used to make ruby chocolate," Gordon says. "Although there are no ruby cocoa beans — just as there are no milk chocolate cocoa beans or white chocolate cocoa beans — to make ruby chocolate, you do need special beans."

 

He explains that fresh cocoa beans can display colors ranging from dark purple to light ivory, with shades of pink and lilac in between. Normally, the natural chemicals in the beans responsible for their color will oxidize and turn brown during fermentation and drying, and roasting accentuates that brownness.

 

"Callebaut discovered a way to keep the cocoa from turning brown at every production step," Gordon says. In addition to using a shorter fermentation time, adding citric acid -- an antioxidant that's naturally present in fruit — preserves the pink color, he says. "[Citric acid] also contributes to the perception of bright fruity freshness, which is part of ruby chocolate's appeal."

 

Gordon thinks consumers should approach ruby chocolate with an open mind. "If you consider yourself to be a connoisseur of high-end chocolates where there's a direct connection between the maker and the farmer, this might not be for you. But chances are you know someone who will like it," he says.

 

Prestat's line of ruby chocolates at Central Market includes bars, champagne truffles and chocolate flakes. Prices range from $2.99 for an .88-ounce bar to $25.99 for a gift box of 10 champagne truffles.

 

Other varieties and brands of ruby chocolate have been released in the United Kingdom and Japan, including a ruby KitKat bar from Nestle.

[+ Avalon]

Thanks! I seem to remember a Christmas candy when I was a boy "Divinity" that was both white and pink.

[Gadfly22]

Callebaut chocolate is the best but to be honest this stuff looks disgusting!

P.S. I figured out how they make it. They take a bottle of pepto bismol and put it in the freezer!

[TruHart1]

Thanks! I seem to remember a Christmas candy when I was a boy "Divinity" that was both white and pink.

My mom used to make white, green and pink divinity for Christmas but for her pink and green divinity she used red and green food coloring, not natural colors (like berries or natural plant greens) to tint the candy. I believe that some of those food colorings she used back then, (1960's & 1970's) especially red, were banned by the food and drug administration at some point.

 

TruHart1

[+ g56whiz]

Pink isn't a color that comes to mind when we think of chocolate. But a new, smoky rose-colored variety called "ruby chocolate" made its U.S. debut at Central Market in Texas in the spring.

 

The chain was the only retailer in the country to sell a ruby chocolate line from Prestat, the London chocolatier favored by Britain's royal family.

 

Last September, chocolate giant Barry Callebaut introduced the pink-hued chocolate with much fanfare at a global media event in Shanghai. The company developed the ruby chocolate as the "fourth type" of chocolate next to dark, milk and white.

 

Recognizing the strong interest in this new chocolate variety, Prestat added five ruby chocolate products to its lineup, all sold in pretty packaging.

 

 

What does it taste like?

The flavor of ruby chocolate is nothing like dark chocolate. It's closer to that of white chocolate, but more complex, with a bright berry note and tartness that's balanced by sweetness. Initially, there's a fleeting perception of milk chocolate, thanks to its milk powder content, but it quickly gives way to the fresh berry flavor.

 

Prestat's ruby chocolate labeling states a 47 percent cocoa content (cocoa solids and cocoa butter), which is considerably higher than the minimum requirement for milk chocolate. The mouthfeel is luxurious and creamy, similar to that of a fine quality milk chocolate.

 

Ruby chocolate made from ruby-colored cocoa beans. The naturally ruby colored chocolate has a unique and distinctive berry-fruitiness.

 

Why is it pink?

With no artificial colors added, precisely what makes ruby chocolate pink is shrouded in mystery. Prestat's website states that the chocolate is made from "ruby cocoa beans specially selected for their exceptional color and natural forest fruit flavors." But there is not a genetic variety of cocoa bean called ruby, says Clay Gordon, a New York-based chocolate critic and the founder and moderator ofTheChocolateLife on The Maven network. Gordon was among a handful of chocolate influencers invited to taste ruby chocolate when Callebaut launched it in Shanghai.

 

"Any cocoa bean that has a specific chemical profile can be used to make ruby chocolate," Gordon says. "Although there are no ruby cocoa beans — just as there are no milk chocolate cocoa beans or white chocolate cocoa beans — to make ruby chocolate, you do need special beans."

 

He explains that fresh cocoa beans can display colors ranging from dark purple to light ivory, with shades of pink and lilac in between. Normally, the natural chemicals in the beans responsible for their color will oxidize and turn brown during fermentation and drying, and roasting accentuates that brownness.

 

"Callebaut discovered a way to keep the cocoa from turning brown at every production step," Gordon says. In addition to using a shorter fermentation time, adding citric acid -- an antioxidant that's naturally present in fruit — preserves the pink color, he says. "[Citric acid] also contributes to the perception of bright fruity freshness, which is part of ruby chocolate's appeal."

 

Gordon thinks consumers should approach ruby chocolate with an open mind. "If you consider yourself to be a connoisseur of high-end chocolates where there's a direct connection between the maker and the farmer, this might not be for you. But chances are you know someone who will like it," he says.

 

Prestat's line of ruby chocolates at Central Market includes bars, champagne truffles and chocolate flakes. Prices range from $2.99 for an .88-ounce bar to $25.99 for a gift box of 10 champagne truffles.

 

Other varieties and brands of ruby chocolate have been released in the United Kingdom and Japan, including a ruby KitKat bar from Nestle.

I often drive 150 miles to my nearest Central Market in Alamo Heights. I love this store.

 

But I’m strictly a dark chocolate guy. Nearly a chocoholic.

[samhexum]

I’m strictly a dark chocolate guy. Nearly a chocoholic.

1) I'm a junk food junkie and a chocoholic.

I am a chocoholic

(remember, I'm a chocoholic)

 

[+ sync]

Oh, yea...light and/or dark.

 

[samhexum]

Unlocking pulp potential: Nestlé invents 70 percent dark chocolate from cocoa fruit – with no added sugar

Using leftover material from cocoa plants as a sweetening ingredient is a “breakthrough idea”

 

Nestlé has created a unique new chocolate made entirely from the cocoa fruit, using only the beans and pulp as ingredients. The new chocolate, to be launched in Japan this autumn, has been developed using a “natural approach” and patented technique which does not require adding any refined sugar. Nestlé hails its invention as a “breakthrough idea” with huge potential. The company continues to explore the possibilities of using the cocoa fruit in this way and is poised to innovate more products that provide a novel chocolate experience as more consumers seek natural and healthy options.

 

“It’s the first time that we have been able to use more of the cocoa fruit to make chocolate, unlocking the pulp potential. This allows for a single-source chocolate, without adding refined sugar, but still imparting a delightful sweetness. It is a breakthrough idea, as cocoa pulp has not been used in this way before on an industrial scale. We are just using one food source, the cocoa fruit, to make our chocolate,” they explain.

 

The first product will be introduced in Japan through Nestlé’s KitKat Chocolatory. Further products in other countries will follow next year, through some of Nestlé’s most popular confectionery brands.

 

“We have only just started to explore the possibilities. Chocolatiers are beginning to understand more about how to bring out the flavors of this magical fruit, while farmers and manufacturers are becoming aware that 31 percent of the pod can be used versus 22 percent now,” the spokesperson continues.

 

The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet and white in color. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate.

 

Nestlé has developed a natural approach, which allows it to extract the pulp and use it in chocolate with no compromise on taste, texture and quality. Until now, chocolate has been made with the addition of refined sugars.

 

This patented innovation delivers a great tasting chocolate using only one ingredient – the cocoa fruit.

 

There is potential for Nestlé to use the same process to make milk or white chocolate.

 

Nestlé says this latest creation bolsters its leadership in the confectionery category by driving innovation and creating new, natural and exciting products. Nestlé was the first to bring Ruby chocolate to market in 2018 with KitKat, first in Japan and then across Europe.

 

The move also follows Nestle’s sugar restructuring breakthrough in 2018 when it launched a Milkybar with 30 percent less sugar. Researchers pioneered the “Milkybar Wowsomes” range, describing this as the first chocolate bar in the world to use Nestlé’s innovative sugar reduction technique.

 

The science behind the bar transforms the structure of sugar through a newly developed process using only natural ingredients and is inspired by candy floss (cotton candy). Experts created aerated, porous particles of sugar that dissolve more quickly in the mouth and on the tongue. This allows someone to perceive the same level of sweetness as before, but with much less of the ingredient and consuming less sugar.