We look at exactly what is ruby chocolate, how is it used, and most importantly, what does it taste like? A complete guide to this pretty pink chocolate that is all the rage.
WHAT IS RUBY CHOCOLATE?
Ruby chocolate, also known as ruby RBI, is the newest chocolate discovery in 80 years. It is the fourth chocolate type after white, milk and dark chocolate.
It was introduced to us by Barry Callebaut in 2017 and available to purchase from January 2018. Australia was one of the first countries for the rollout of the new chocolate variety, hitting Australian shores in September of that year.
According to Callebaut’s website, the ruby beans’ origin is from Brazil, Ecuador, and Ivory Coast
IS IT NATURALLY PINK?
When Callebaut introduced ruby chocolate in September 2017, at a private event in Shanghai, confusion ran supreme. It simply looked like white chocolate with pink colouring.
How Callebaut make ruby chocolate is a trade secret. Genetic modification has been mentioned and denied by Barry Callebaut. There has been speculation in the industry that unfermented cocoa beans are used to make ruby chocolate. Unfermented cocoa beans can have a natural red/pink colour.
Callebaut registered a patent in 2009. The patent is for “cocoa-derived material” from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid and then defatting with petroleum ether.
“The beans are like mother nature gave them to us and are not GMO. Barry Callebaut is able to identify the ruby beans containing the right set of attributes. Secondly, we developed a unique processing that makes those special precursors come alive, creating ruby chocolate,” Barry Callebaut.
Yes it is naturally pink. It seems it is all about the process and not necessarily the discovery of a new cocoa bean?
WHAT ARE THE INGREDIENTS OF THE CHOCOLATE?
According to the label on the back of my 2kg packet of Callebaut ruby chocolate, below are the ingredients;
Sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier (soya lecithin0, acid (citric acid), natural vanilla flavouring (Cocoa Horizons Foundation).
WHAT DOES IT TASTE LIKE?
Taste is a very personal. Let's start with what ruby chocolate tastes like for me.
It tastes very fruity, with berry qualities to it. There are sour notes, and it is these that make me think of a mildly tart berry flavour. It is sweet, like I find white chocolate is sweet, and the texture is creamy in the mouth.
What does Callebaut say; “intense fruitiness and fresh, sour notes”.
Callebaut state that there isn't any fruit flavouring added to the chocolate, and that the flavour is all natural due to the beans. It is interesting to note that vanilla flavouring is added.
Does it taste like other chocolate? Yes and no. It reminds me of a fruit flavoured and coloured white chocolate. It doesn’t have a “pure” chocolate taste.
The distinct “chocolate” taste of chocolate develops during fermentation. If they are using unfermented cocoa beans this may be the reason why it taste more fruity than expected.
Dacă îți poftești un hit tradițional de ciocolată, mă îndoiesc că o va face pentru tine. Mai ales dacă ești un fan al ciocolatei negre ca mine.
CUM POT FOLOSI CIOCOLATA RUBY?
Ciocolata ruby poate fi folosită în același mod în care se folosește ciocolata albă, cu lapte sau neagră. Se temperează la o temperatură mai scăzută, ar trebui să fie temperata între 28,5 - 29,5 ° C (83,3 - 84,2 ° F).
O poți folosi pentru a face mousse, prăjituri, ganache, prăjituri. Depinde în totalitate de imaginația ta și, desigur, poate fi folosit și pentru a face trufe și ciocolată.
Callebaut are câteva tutoriale minunate pentru bucătari pe site-ul lor.
Ingrediente: Zahar, Unt de Cacao, lapte praf degresat, lapte praf integral, masa de cacao, emulgator: lecitina de soia, acidifiant: acid citric, aroma naturala de vanilie.
Valori nutritionale medii: Energie: 562 kcal. Grasimi: 35,9g ; Carbohidrati 49g ; Proteine: 9.3g ; Fibre: 0.9g ; Sare 0.26 g