I'm not going to lie - I was very sceptical about this 'new' pink chocolate that apparently has no colourings or flavourings added. Its pink.. chocolate is brown.. surely not?
Well in fact - this is pretty l
egit, and I can't tell you how excited I am to start incorporating it into our chocolates, did I mention its pink?
HOW? Callebaut, one of the worlds leading chocolate manufacturers, have discovered that certain cocoa beans found in certain areas of the world have this 'characteristic' to create a pink chocolate. They are keeping their production methods secret, which has attracted a lot of speculation and criticism over the last year or so. It is said that its made with unfermented beans and this is what makes it so different to your usual chocolate - as the fermenting of cocoa beans, is what gives chocolate its distinct flavour and makes it darker in colour. So taking out this process will keep the pink/white colour from the bean. Have you ever seen the inside of a cocoa pod, when its come straight from the plant? Cut one open and you find more of a white fleshy fruit than the dry/roasted beans you're used to seeing. Part of me doesn't want to refer to it as proper chocolate, similarly to white chocolate, as roasted and fermented cocoa beans are what makes chocolate, chocolate. However - unlike white chocolate, there is cocoa mass in Ruby, only a little but its there!
Ruby is completely different to any other chocolate out there - its not quite as sweet as white chocolate, and has sour notes to it. Fruits such as strawberry and raspberry spring to mind when I'm tasting these little drops, with a sour aftertaste, reminding me a little of yoghurt. I think it would match really nice with something even more sour, like bergamot or passionfruit. Potentially even spices, this is something I'd love to try in the autumn months.
WHATS IT LIKE TO USE?
We've found its a pretty thick chocolate to work with - which in a way works for us, as we can add infused cocoa butters to thin it slightly, and we'll be able to flavour it too. I think one of the main things about Ruby, is that chocolatiers that don't tend to use cocoa butter paints, can add colour to their products, without actually painting. This appeals to me a with certain products, such as slabs and bars, as its not always practical to paint such large products. Tempering wise, you treat it like its a 55% ish chocolate - so bringing down to 27C, and back up to 31C.
A lot of chocolatiers hate the idea of Ruby, as it isn't the usual process of chocolate, and think that it is purely a marketing scheme. Personally, I don't see the harm in experimenting with a cocoa bean, and seeing what other products you can get out of it. I've always been funny about white chocolate, as it only includes the cocoa butter from the bean, but if I'm honest it has its uses. White chocolate and passionfruit is one of our most popular flavours at Studio Chocolate, and creates a completely different flavour than a dark chocolate with passionfruit. I think I'm so excited by it because I have something new to experiment with, Ruby could hold other flavours better than other chocolates, and I can't wait to find this out.
So I guess its up to the consumer - whats your thoughts on Ruby? I'd love to hear what you think!
If you fancy trying it, head over to our online shop where you can buy our RUBY BARS!