Many people love chocolates! Having spent some time living in Belgium and Switzerland, I have tasted of lots delicious chocolates: milk chocolate, dark chocolate, white chocolate,…
Now it seems there’s a new kid on the chocolate block: Ruby Chocolate! So as soon as I found out about this new type of chocolate, I headed on over to Amazon and ordered a bag of Ruby Gemstones Chocolate Rocks Candy Nuggets. I can’t wait to try them and also to learn about new recipes to use them.
There’s been a lot in the media lately about ruby chocolate. Here’s what the New York Times has to say:
Now a chocolate manufacturer based in Switzerland, Barry Callebaut, is unveiling a whole new concoction that comes in a pale, rosy shade.
You might call it millennial pink if you were so inclined. But Callebaut called it “ruby chocolate” in a news release on Tuesday, adding that it “offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.”
The author goes on to write:
This chocolate doesn’t have any berry flavoring or red coloring. It is made from the “Ruby bean,” and “the Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present.”
Those beans come from Ecuador, Brazil and Ivory Coast. But genetically they are nothing new. They come from the same species of cacao plant that begets the chocolate we already know.