Ruby Chocolate: The First New Type of Chocolate in Over 80 Years

Fagjun | Published 2017-09-29 08:57

Barry Callebaut, the world’s largest cocoa processor, developed the naturally pink-hued ruby chocolate.

 

 

A new pink sensation [Photo by Barry Callebaut]

 

 

Nestlé discovered white chocolate and first launched it in Europe in the 1930s. Since then, no newer types of chocolate have been discovered. This new kind is pinkish in hue, though it's not because of any artificial coloring. Barry Callebaut spent 13 years developing the product, and in that time, they were able to figure out how to naturally attain the pink hue of the chocolate.

 

It’s a dedication to years of research into the artisanal processes of making chocolate,” says Peter Boone, Barry Callebaut's chief innovation and quality officer. “But it was also luck that we found this potential in the bean 13 years ago.”

 

This new type of chocolate comes at a good time in food and social media. There have been popular trends in strangely colored food, like black ice cream, unicorn frappes, and rainbow bagels. Naturally pink chocolate has the potential to be the next big thing in social media.

 

 

Getting to Know a New Kind of Chocolate

 

The cacao beans that provide ruby chocolate [Photo by Barry Callebaut]

 

 

According to Barry Callebaut, they found a new kind of ruby cacao bean because of experiments and refinements that their laboratories were working on. These ruby chocolate beans grow in Brazil, the Ivory Coast, and Ecuador. The company claims that the beans underwent no genetic modifications and that they were completely 100% natural. There were also no natural food colorants like berries. The chocolate's pink coloring comes from a powder that comes out during processing.

 

As of now, however, the composition of the chocolate remains a mystery. Dark chocolate, for example, has high cocoa content but low milk content. White chocolate has higher milk content than cocoa content, and milk chocolate falls somewhere between the two formulations. It's still a mystery as to what the composition of the new chocolate type is.

 

More importantly, however, how does it taste:

 

Apparently, the new chocolate doesn't taste much like dark, milk, or white chocolate. Thus, it's not bittersweet, milky, or sweet. Instead, it tastes like berries, with a smooth, fruity texture. It's a little sour, which is certainly a new dimension in chocolates. Though it's a new trend, Barry Callebaut predicts that this new chocolate will rise in popularity.

 

 

The Future of Ruby Chocolate

 

The chocolate's launch event in Shanghai [Photo by Aly Song/Reuters]

 

 

Already, people are clamoring for the new chocolate. Right now, it's not available to the public. However, Barry Callebaut recently introduced the product at an exclusive launch event in Shanghai. Several chocolatiers have apparently already put in orders for huge batches of the chocolate. Thus, it's entirely possible that the pink chocolate will be available for sale soon.

 

However, this could still depend on how easy it is to use ruby chocolate in making confections. Making chocolate isn't that simple, and the popularity of the new chocolate could depend on technicalities like how well it melts or how easy it is to mold. However, with the fixation of current food trends on bright or unlikely food colors, it's likely that the pink chocolate will be the next big thing.

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