Swiss company developed the fourth type of chocolate: Ruby
Posted by Budnews · Sep 19, 2017

It’s the biggest thing in the chocolate industry for 80 years. This changes everything!

Chocolate can be milk, dark or white – everyone knows that. But from now on, that’s not true anymore. Barry Callebaut, the world’s largest cocoa processor developed the first new natural color for chocolate since Nestlé unveiled white chocolate more than 80 years ago. Ruby, as they say, is made of a new type of cocoa bean which they have been experimenting with for 13 years. Despite the name, its color is nice pink and the taste is “a tension between berry-fruitiness and luscious smoothness”. It’s sweet, sour and fruity at the same time. And it’s a huge thing, because Ruby is made without any extra color or flavor additive.

“We don’t add flavorings; we don’t add coloring, or additives: it’s purely coming out of this bean, and it’s all natural. It’s a dedication to years of research into the artisanal processes of making chocolate. But it was also luck that we found this potential in the bean 13 years ago.” - said Peter Boone, chief innovation and quality officer for Barry Callebaut to The Guardian. And the best in this whole story is: the new chocolate is hoped to be on shelves in between six and 18 months’ time!

Chocolate 101 (not only) for dummies:

Milk chocolate is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. It dates back to 1875, when a Swiss confectioner Daniel Peter, in cooperation with his neighbor Henri Nestlé, developed the first solid milk chocolate using condensed milk.

Dark chocolate is a form of chocolate which is made from cocoa butter instead of milk-based butter like milk chocolate, and contains a higher percentage (in some cases 98%) of cocoa. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

White chocolate is not a real chocolate, but a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance.

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