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Swiss confectioners devise fourth chocolate type: ruby". Financial Times . Retrieved 17 September 2017. Harry & David, a chocolate company based out of Medford, Oregon, sells ruby cacao truffles and a ruby cacao bar. [34] Churchill, Francis (20 October 2017). " 'Ruby' chocolate aims to satisfy new consumer tastes". Supply Management. Chartered Institute of Procurement & Supply . Retrieved 3 January 2018. Myers, Anthony (10 January 2020). "Magnum ice cream receives a Ruby makeover". Confectionery News . Retrieved 7 March 2020. a b Corstjens, Marcel (2019). "The promise of targeted innovation". MIT Sloan Management Review. 60: 39.
Why Ruby Chocolate Is Fake – Nest and Glow Revealed: Why Ruby Chocolate Is Fake – Nest and Glow
Ruby chocolate is a style or distinct variety of chocolate that is pinkish or purple in colour. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of their product in 2004. [2] [3] [4] It has a pink color, and Barry Callebaut says it is a fourth natural type of chocolate (in addition to dark, milk, and white chocolate varieties). [5] [6] Some other industry experts have said that some cacao pods are naturally pink or purple in colour, and thus pink chocolate has been available before.USpatent 9107430B2,Dumarche, Arnaud; Troplin, Philippe& Bernaert, Herwiget al.,"Process for producing red or purple cocoa-derived material",published 2015-08-18,issued 2015-08-18, assigned to Barry Callebaut AG Barry Callebaut was granted a European patent in 2012 [7] and a U.S. patent in 2015 for the way its product is produced. [8] [9] [10] Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC . Retrieved 13 September 2017. a b c Šeremet, D., Mandura, A., Vojvodić Cebin, A., Oskomić, M., Champion, E., Martinić, A., & Komes, D. (2019). Ruby chocolate–bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate. Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku, 8(2), 89-96. The Barry Callebaut ruby chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity. [11] [10] In a comparison of the phenolic content between varieties of chocolate, ruby chocolate was rated between milk and white chocolate. [10] According to a 15-month temporary marketing permit granted by the Food and Drug Administration in the United States in 2019, ruby chocolate is defined as "the solid or semiplastic food prepared by mixing and grinding cacao fat with one or more of the cacao ingredients (namely, chocolate liquor, breakfast cocoa, cocoa and lowfat cocoa), citric acid, one or more of optional dairy ingredients, and one or more optional nutritive carbohydrate sweeteners", and it must contain a minimum of 1.5% nonfat cacao solids and a minimum of 20% by weight of cacao fat. [12] [13] Under the temporary marketing permit, the product does not contain added colouring and although it may contain antioxidants, spices, and other natural and artificial flavorings, these ingredients cannot mimic the flavors of chocolate, milk, butter, berries, or other fruit. [13] The FDA said the product meets "most of the current standards for cacao products", but "deviates from the current standards of identity for chocolate products in terms of its final composition, taste, and color". [13] A broken ruby bar with caramelised almonds and pistachios
Ruby Hot Chocolate Powder (Plain Packaging) 1Kg Costa Ruby Hot Chocolate Powder (Plain Packaging)
a b Gandy, Max (19 March 2018). "Ruby Chocolate: Where to Buy It & What It Is". Dame Cacao . Retrieved 4 April 2018.
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Peters, Lucia (29 January 2020). "Harry & David's Ruby Cacao Chocolate Collection Is A Millennial Pink Valentine Dream". Bustle . Retrieved 7 March 2020. Jacey Fortin (7 September 2017). "Ruby Chocolate Wants a Place at the Table With Dark, Milk and White". The New York Times . Retrieved 13 September 2017– via www.nytimes.com. Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent . Retrieved 13 September 2017.
Van Houten Ruby Hot Chocolate Powder | 750g – A1 Coffee
Barry Callebaut reveals the fourth type in chocolate: Ruby". www.barry-callebaut.com (Press release). 5 September 2017 . Retrieved 13 September 2017. Morillo, Alexis (24 January 2020). "Häagen-Dazs Has All New, Limited-Edition Ruby Cacao Ice Creams For V-Day". delish . Retrieved 7 March 2020. It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy. [18] Chocolate expert Clay Gordon stated that ruby chocolate could become as diverse as white chocolate. [19] Angus Kennedy, the editor of Kennedy's Confection magazine, disputes that ruby chocolate is a new fourth variety, saying "Yes, it's a different colour but having said that I know chocolate producers in Peru that have been producing this type of pink chocolate for years." [20] He compared the taste to a combination of white chocolate and raspberries. [20] "Now if you look at a cocoa bean casing, they're actually sort of pink and purple when you see photographs of them. So actually the natural colour for a cocoa bean can be purple so it's not unusual," he said. [20]Bachmann, a confectionery based in Lucerne, released several ruby chocolate products in May 2018, including pure bars. [28]
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