FOOD NEWS
What Is Ruby Chocolate And How Do You Cook With It?
BY PETER W.Y. LEE
What Is It?
In 2017, Swiss chocolatier Barry Callebaut sourced ruby chocolate cocoa beans from Ecuador, the Ivory Coast, and Brazil and launched the red confection in China.
Ruby chocolate's fruity taste is all-natural and more "chocolatey" than its older white sibling, as its cocoa solids make up 47% of the finished product.
Creation
According to ruby chocolate's U.S. patent, it is made by treating dried, unfermented cocoa nibs. Fermentation changes the beans' red color to pink and adds a fruity taste.
The nibs are soaked in an acidic solution for 24 hours, then dried and broken up into flakes and melted into liquid. Sugars, vanilla, creams, and butter are added for consistency.
Taste
Ruby chocolate has a sweet berry taste and is very smooth. It doesn't have any fruit pieces or juice; the taste comes directly from the unfermented cocoa solids.
Some experts are lukewarm about it. Chef Jacques Torres believes that ruby chocolate is more about fashion and marketing than the real deal.
Differences
Ruby chocolate occupies a middle ground between other types of chocolate. It's creamier than white but not as creamy as milk and is less bitter than dark chocolate.
Its cocoa flavor is much more subtle, and it is also the only chocolate with a natural fruit flavor. It can discolor when wet or heated, so chefs must adjust their recipes.
Varieties
Ruby chocolate's debut inspired confectioneries to infuse the recipe with dozens of variations. Some companies add nuts or fruit pieces and extracts.
Regardless of brand names, all ruby chocolate originates from Barry Callebaut — the industrial supplier of ruby chocolate powder, chips, and nibs.