ruby cocoa bean origin
II’m reading this article over a year later and wanted to toss in my 2 cents. What might be interesting is to try just ruby cocoa powder, the powder of the beans, without the addition or manipulation of other ingredients. Maybe the makers of ruby chocolate have struggled to get much attention for the alleged 4th chocolate as a high-quality premium ingredient so did a deal with Nestle to avoid stocks going to waste. Ruby NOT. I’ve heard lots of chocolatiers say its just a con and they won’t be using it. So I looked it up, found this article and clicked on it because of its interesting title. Why is Ruby chocolate so special? To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador. Most likely, the citric acid is accentuating any fruity undertones from the cacao, resulting in sour fruity undertones (i.e. Experts have speculated, however, and one of the most commonly accepted theories is that ruby chocolate is made from unfermented cocoa beans. And it’s probably going to die out anyway if the color changes to gray so quickly. Hi there, yes I’ve had fresh slimy cocoa beans and cocoa beans fermented with the white fleshy bit. I tried it for many times and I’m cook, trained in tasting and smelling.Maybe they have developed a trick for flavouring, and I don’t mean the synthetic kitkat with that. Look at the claims and all is not what it seams with ruby chocolate. Do not confuse the pink colour with a flavoured chocolate - Ruby chocolate is in a class of its own and 100% natural colour and flavour from the Ruby cocoa bean alone, with added sugar. The price is jacked up cause it’s “new” ( not really been around a while). Ruby is the biggest innovation in chocolate in 80 years. Ruby chocolate was first unveiled in China by the world’s leading manufacturer of high-quality chocolate products. Its bean-to-bar chocolate, cocoa powder and nibs, beverages and baking ingredients are made by hand using a 70-step process. Etymologists trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The variety was in development from 2004, and was released to the public in 2017. Ruby is the biggest innovation in chocolate in 80 years. I think it IS a marketing ploy to confuse us as the price of Cocoa going up alot hence why Cadbury Mondelez has reduce the chocolate content. I MIGHT do a little research, if warranted, but at the end of the day, taste will decide for me. Includes — 3 Ruby Cacao Strawberry — 3 Ruby Cacao Raspberry & Pistachio — 3 Ruby Cacao Cocoa Nib Brittle.  In April 2018, Kit Kat announced the release of the ruby chocolate in the United Kingdom and Germany. the origin of ruby chocolate According to Barry Callebaut, the chocolate is made from a cacao bean they’ve dubbed the ruby cacao bean. I have done it, and I must admit that there is, first, a very slight flavor but then comes the citric acid / lemon juice wave, which is responsible for a huge part of this supposed “red fruit taste” I am afraid. So I do feel justified that it only contains a tiny amount of cocoa powder about 2%. Made from the ruby cocoa bean, which thrives in cacao growing countries like Brazil, Ecuador and Ivory Coast, it’s a completely new experience. The color and flavor of the couverture are all from nature: No flavoring or color is added (sugar is added by whomever is transforming the couverture into a finished chocolate product). If your argument is that white chocolate shouldn’t be called chocolate because it has no cocoa liquor(or solids) in it. Discovering a new type of chocolate in the 20th century is like discovering a living dinosaur, impossible, and if one actually did, they would wanna share it with the world, not keep it a secret and try to make a profit from it. Ruby chocolate has an intense berry-fruitiness, achieved without the addition of any flavours or colourings. I used to work in the industry – I know a fair bit about it. But now we know that "Ruby cocoa bean" does not refer to a new kind of cacao. Just my experience. Bonjour everyone, I am very convinced by Bastien argument. Oh well. But I’m happy to be proved wrong – was there any bit of the patient you’re referring to? But Callebaut has not been as open regarding the origin of ruby chocolate’s other ingredients: cocoa butter, sugar, citric acid, and milk powder, as well as emulsifiers. If not, it will die like other fads. It’s definitely not white chocolate. While red cocoa powder has been produced by several companies, this is … The variety had been in development since 2004, and in 2015 the product was patented by Dumarche et al. Because it’s a niche product ruby chocolate costs more although less work is involved. My opinion is based on the ingredients and speaking to several other people that work professionally in the area. Many people have confused raspberry white chocolate with ruby chocolate. I have found the best way to decide whether I like something is to try it. In the end, who really cares? I think it’s quite nice. The highest graded, single source, Arriba (also known as Nacional) Ecuadorian Cocoa Beans are one of the few fine aromatic beans in the world. $20.00 Amara Unique Venezuelan Flavors. Lose yourself in its intense fruitiness and fresh, sour notes. But the percentage of cocoa solids includes both the fat and non fat solids. 100% fake as it does not come from the cocoa bean. “white chocolate, it is fake.  Kennedy's Confection magazine editor Angus Kennedy disputes that ruby chocolate is a new fourth variety and compared the taste to a combination of white chocolate and raspberries. Regular chocolate is made from fermented cocoa beans, and it’s during this process that the beans get their distinctive rich flavour and dark brown colour. When I first heard of ruby chocolate, I was so excited! Made with Certified Organic Cacao Powder 32oz. I’m looking at all the angry comments here, and I’m not sure whether to laugh or be sad that some people are so incapable of having a mature discussion. What a petty article. I 100% agree Bastian that 2% cocoa powder in ruby chocolate is virtually nothing. The fruit forward flavors that you refer to are are much more complex than the simple citric “fruitiness”. It is born from Ruby Cocoa Bean, 47.3% cocoa, standard fluidity, no additional colorants or fruit flavorings. I also agree with some of the comments that say the title is wrong. A patent from the makers of ruby chocolate indicates less processing is involved. And I suggest you to do this simple blind test: one common white chocolate with a drop of lemon juice, compared to the “ruby” chocolate.  It may contain antioxidants, spices, and other natural and artificial flavorings; however, these ingredients cannot mimic the flavours of chocolate, milk, butter, or a fruit, and it cannot contain additional colouring. I ask then one question, after reading all the debate : do you know one single chocolate that has citric acid on its composition ? After people learn that it’s gimmicky, let them decide for themselves if they would like to try it or not. Kitkat jumping on the Ruby chocolate bandwagon is a marketing ploy, like you say. Cocoa beans grow in a purple pod and when unprocessed they have a purple tint. 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