Swiss chocolate makers have added a new color to the chocolate cache. Introducing ruby chocolate, the newest natural chocolate variety since the creation of white chocolate 80 years ago by Nestle.
The pink hued product comes to us from the labs of Barry Callebaut AG, the world’s largest cocoa processors. Though the color may lean more pink than red, its developers are sticking to “ruby” when labelling their newest chocolate.
The name comes from the ruby cocoa bean, the red-tinged fruit that gives the chocolate its distinct pink pigment. After a decade of development, Barry Callebaut devised a method for utilizing the bean’s unique appearance and flavor profile without the use of additives. Red-dyed cocoa power and chocolate may exist, but ruby chocolate’s color is notably natural.
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