There’s been a lot of interest in Ruby chocolate since Callebaut launched it in September 2017.
They cleverly labelled it as the fourth variety of chocolate… Anyone who has a real interest in chocolate will understand that chocolate is chocolate – you get cacao pod, cut out the beans, you ferment them, dry them, roast them (if you want!) and add some sugar (if you please) to bring out the amazing flavours. Cacao butter is sometimes added to make it smoother. Milk powder is added if that’s your thing. Skip the caoca solids and try just cacao butter, sugar and milk if you want white chocolate. So what exactly is ruby?
The fact is no one actually knows (except for Callebaut) but the experts suspect the fermentation step is skipped (hence the colour of raw cacao beans)? If you check the long list of ingredients, Ruby is essentially a white chocolate. There is more sugar than anything else. The last ingredient is the secret “Cocoa Horizons Foundation” which likely makes the non-fermented food safe for consumption.
The ingredients in Ruby:
Sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier: soya lecithin, acid: citric acid, natural vanilla flavouring; Cocoa Horizons Foundation.
Despite all that – it’s an interesting twist on this simple food. Light, fruity and milky… So what did you think? Is it worth the global fuss?
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