Like many baking novices, I’ve realized about a whole lot of new substances and strategies from “The Great British Bake Off.” But maybe probably the most fascinating (and aesthetically pleasing) tidbit I’ve seen on the present is “ruby chocolate.”
During the 2020 season, contestant Sura Selvarajah baked darkish and ruby chocolate-swirled brownies with Italian meringue. That similar 12 months, Marc Elliott used ruby chocolate in his ginger, cherry and pistachio Florentines. And within the earlier season, Priya O’Shea baked ruby barfi biscuit bars.
As the identify suggests, ruby chocolate has a stunning pinkish hue, however past seems, it was in any other case a thriller to me when it first appeared on-screen.
So what’s the cope with ruby chocolate and why hadn’t I heard of it earlier than? I requested the corporate behind this product and a few chocolate consultants to interrupt it down.
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What is ruby chocolate?
“Ruby chocolate is a proprietary product created and patented by Barry Callebaut,” stated Megan Giller, the writer of “Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution” and founding father of Chocolate Noise Tastings. “It’s millennial pink and tastes fruity.”
Ruby chocolate is comparatively new. Indeed, Barry Callebaut (a Swiss chocolate producer) revealed “the fourth type of chocolate” at an occasion in Shanghai in September 2017, and the primary mass market launch of a product containing ruby chocolate got here just a few months later in early 2018.
“Eighty years after the last ‘new’ type ― white chocolate ― was invented, now there’s a completely new taste and experience. The taste can be described as a ‘tango of berry fruitiness and luscious smoothness,’” Bas Smit, vp of worldwide advertising at Barry Callebaut, instructed HuffPost.
He added that the ultimate product got here after “more than 10 years” of analysis and growth and, since its introduction, has been obtainable to shoppers in different forms by way of manufacturers like KitKat, Chocolove, Magnum, Starbucks, Prestat and extra.
The firm has been secretive concerning the specifics of its proprietary strategies in producing ruby chocolate.
What is it product of?
“Callebaut says it’s a blend of beans from Brazil, the Ivory Coast and Ecuador,” Giller famous. “The company says it doesn’t add color and that the pinkness comes from how the cocoa beans are processed. As far as I know, no one can buy ‘ruby beans’ or ruby chocolate without other ingredients already added: It always comes from Callebaut and includes sugar, milk and other ingredients in addition to cocoa beans.”
As an industrial provider, Barry Callebaut sells its merchandise to giant firms and artisanal chocolatiers, slightly than straight to shoppers. So it’s important to go to a third-party supply for ruby chocolate items. Looking at what’s obtainable in the marketplace, the checklist of substances tends to incorporate sugar, milk, citric acid, soy lecithin, vanilla, and cocoa butter.
Smit emphasised that ruby chocolate, also called ruby RB1, is comprised of the ruby cocoa bean.
“[W]e unlock the flavor and pink color tone of the ruby bean, which are naturally present within the bean,” he stated. “The pink chocolate does not have any color or flavor additives. It is ‘simply’ created by selecting the right bean and tempering the chocolate in a specific manner.”
Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy went a step additional in describing the manufacturing of ruby chocolate.
“Through a fine-tuned selection and processing method by Callebaut’s chocolate makers and cocoa experts, what qualifies as a ruby cocoa bean is determined by what’s found within the shell,” he stated. “The natural occurrence of the sought-after precursors determines whether a cocoa bean will yield the typical ruby color and taste during processing.”
The manufacturing methodology has been the supply of a lot hypothesis within the chocolate neighborhood. Pointing to a 2009 patent from the company, some experts have posited that the method entails unfermented cocoa beans handled with acid.
“Ruby chocolate is processed using Barry Callebaut’s proprietary methods that preserve the typical sour flavors,” Fayard stated. “We’ve worked on a process where we could use the flesh as a sweetener, and the shell used later for cocoa butter and such. This means that the chocolate is made entirely from the cocoa pod and nothing is discarded.”
Some consultants have posited that the method entails unfermented cocoa beans handled with acid.
How does it examine to darkish, milk and white chocolate?
“I think the flavor of ruby chocolate is most similar to a white chocolate with raspberries or strawberries added to it,” Giller stated. “Both are super creamy and sweet.”
Frayard described the style as having “an intense fruitiness with fresh sour notes” that aren’t current in darkish, milk or white chocolate.
As for the ingredient composition, ruby chocolate appears to be most akin to white or milk chocolate, in response to Giller.
“Most milk chocolate is 10 to 30% cocoa, though many bars go up to almost 70% percent ― they’re called dark milk,” she defined. “Most white chocolate is 20 to 40%. Callebaut says that ruby chocolate is 47.3% cocoa solids, which means it’s similar to milk and white.”
The white chocolate comparability additionally arises within the baking course of.
“When tempering ruby chocolate to create chocolate showpieces and flowers, I have found I need to follow the same temperature patterns of white chocolate ― melting it to 115 degrees Fahrenheit, cooling to 85 degrees, then rewarming to 88 degrees for use,” stated Norma Salazar, chef-instructor of pastry and baking arts on the Institute of Culinary Education. “It holds its temper beautifully, giving a shine, strength and snap for eating.”
Beyond the consuming expertise, Giller additionally in contrast ruby chocolate to the massive three when it comes to enterprise.
“Unlike ruby chocolate, you can buy dark, milk, and white chocolate made from scratch from a number of companies ― big ones like Barry Callebaut and Nestlé as well as tiny ones like Castronovo and Markham & Fitz,” Giller stated.
The Food and Drug Administration additionally has standards of identity for merchandise to be marketed as darkish, milk and white chocolate. For instance, white chocolate should include not less than 2% cocoa butter, not less than 14% whole milk solids and not less than 3.5% milk fats, in addition to a most of 55% nutritive carbohydrate sweetener.
“As of September 2021, the FDA still hasn’t decided if ruby chocolate can legally be called ‘chocolate,’” Giller stated. “It has a temporary permit.”
AFP Contributor by way of Getty Images
There’s debate round whether or not ruby chocolate may be categorized as a fourth type of chocolate together with darkish, milk and white.
Why is it controversial?
Ever since its debut, ruby chocolate has been the topic of a lot debate within the chocolate world.
Many consultants have questioned whether or not it’s actually an innovation and new “fourth kind of chocolate” or if it’s principally only a advertising gimmick.
“I’m not convinced that it’s a fourth type of chocolate along with white, dark and milk,” chocolate skilled Angus Kennedy instructed Business Insider. “Yes, it’s a different color, but having said that I know chocolate producers in Peru that have been producing this type of pink chocolate for years.”
He additionally described the style as akin to placing a bit of white chocolate in your mouth and including raspberries and a little bit of milk chocolate.
“Then swallow it,” he stated. “That’s ruby chocolate. It’s quite easy. It’s just a raspberry tasting, sort of white-ish chocolate.”
Callebaut has additionally been topic to scrutiny previously for its enterprise practices. A 2017 report from the NGO Mighty Earth accused the corporate of buying illegally grown cocoa linked to deforestation. In 2021, Callebaut was named together with Nestlé, Mars, Cargill, Olam, Hershey and Mondelēz in a class-action lawsuit filed by former baby slaves who accused the businesses of knowingly profiting off and perpetuating pressured labor in Africa.
Giller stated she believes the precise “future of chocolate” lies past these giant producers.
“Callebaut hasn’t revealed much about the process it uses to create ruby chocolate,” Giller stated. “Meanwhile, there are so many wonderful bean-to-bar companies that are fully transparent about their sourcing practices and production processes. These companies focus on the terroir of the cocoa beans and make truly delicious chocolate that has natural wild flavor, from raspberry to pineapple to sourdough bread.”