The Truth About Ruby Chocolate: Debuts, Production, and Controversies

Introduction

Did you know that Ruby Chocolate, a colorful and unique variety of chocolate, is a real thing? Created by the Swiss company Barry Callebaut, Ruby Chocolate marked a significant event in the chocolate industry in 2017. While some hail its innovation, others question its legitimacy. This article will explore the history, production, and controversies surrounding Ruby Chocolate, offering an objective view based on available information.

Debut and Marketing

Ruby Chocolate first made its debut at a private event in Shanghai on September 5, 2017. Barry Callebaut, a prominent Belgian-Swiss chocolate manufacturer, unveiled this innovative chocolate, which quickly garnered significant attention due to its striking pink hue and unique berry-like flavor.

Marketing Claims and Reality

The marketing around Ruby Chocolate was undoubtedly compelling. However, it revolves around a significant controversy: whether it's a product of modified cultivation methods or simply a result of specialized processing techniques. Initially, Barry Callebaut marketed Ruby Chocolate as a unique type of cocoa bean grown in specific regions. This claim quickly faced scrutiny.

Many sources, including patent documents, have revealed that Ruby Chocolate's vibrant color and unique flavor are the result of specific acid fermentation techniques, not a new breed of cocoa beans. This method involves treating the cacao beans with acids, typically phosphoric or citric acid, which introduces slight acid residues into the chocolate.

Production Method

The production of Ruby Chocolate follows a unique process that sets it apart from traditional chocolate. Key differences include:

No fermentation or minimal fermentation (up to three days) of the cacao beans. Exposure to citric acid instead of the typical alkaline substance used in Dutch processing.

These distinct steps play a critical role in the distinctive taste and appearance of Ruby Chocolate. The combination of these processes leads to a chocolate that tastes and looks different from conventional varieties, with a pinkish hue and a complex berry flavor profile.

Comparison with Traditional Chocolate Production

To better understand Ruby Chocolate, it's important to compare it with traditional chocolate production. Here’s a breakdown of the main steps in both processes:

Traditional Chocolate Production

Harvesting of cacao beans from various sources. Fermentation to develop the unique chocolate flavor. Alkalization (Dutching) to improve color and reduce bitterness. Roasting and defatting to remove cocoa butter. Mixing of cocoa liquor, cocoa butter, and other ingredients for different types of chocolate (milk, white, dark).

Ruby Chocolate Production

Harvesting of a single, specially selected strain of cacao beans with a natural red or pink hue. No traditional fermentation (or minimal fermentation). Exposure to citric acid for development of flavor and color. Roasting and defatting.

Conclusion

While Ruby Chocolate may be marketed as something unique, its production methods reveal that it relies heavily on specialized processing techniques rather than new varieties of cocoa beans. This does not diminish its novelty, as the combination of its vibrant color and distinct flavor can make it an appealing choice for those looking for a different chocolate experience.

Although some may question the legitimacy of Ruby Chocolate, its uniqueness is undeniable. Whether or not it’s a breakthrough in the chocolate world remains a subject of debate. Consumers interested in trying this innovative chocolate can do so with the understanding that its appeal stems from specialized processing methods rather than a new breed of cocoa.

As always, the key is to enjoy the chocolate for what it is, without letting marketing claims overshadow its genuine qualities. Ruby Chocolate offers a unique and exciting taste that sets it apart from traditional chocolate, making it a worthwhile addition to any chocoholic's palate.