(The Gist of Science Reporter) From White to Pink ‘Ruby Chocolates’

(The Gist of Science Reporter) From White to Pink ‘Ruby Chocolates’


From White to Pink ‘Ruby Chocolates’

  • ASwiss company has introduced a new type of chocolate – Ruby chocolate – which is naturally pink in colour. The rosy pink chocolate has since been recognized as a 2019 food trend by research agencies, media and food experts. It has also been recognized as an innovation in the United States and the Middle East.
  • The chocolate is specially made from Ruby cocoa beans and it took 10 years to develop the chocolate. The pink colour of the chocolate is due to its cocoa beans. The Ruby chocolate is not that much chocolate in nature, but it tastes like fruit berries. No preservatives and no colours have been added in the chocolates, it has its own cocoa beans taste.
  • Beans of Ruby chocolates are grown under proper climatic conditions in three countries: Ivory Coast, Brazil and Ecuador. The cocoa beans either become reddish or pinkish in colour after the treatment of acid and then the beans are defatted with petroleum ether (used to remove fatty acid). The beans are first dried and then fermented until the cocoa beans become edible. After that, it is heated in a liquid to separate cocoa butter and cocoa solids and then these two components are mixed to make the chocolate perfect. Fermentation is one of the most important processes to minimize the chocolate.
  • Along with ruby chocolates, some of the famous products of ruby include ruby coco’s bar, ruby buttercream, ruby gia, ruby cookies, ruby toasts, ruby pills, ruby saffron bars, ruby chocolate sponge, ruby crispy balls, ruby cherry and last but not the least ruby waffles.
  • Ruby chocolate is the only chocolate that was selectively available across the globe. Ruby Chocolates are being dubbed as the biggest ever innovation in the chocolate industry in the past 80 years after the launch of white, dark and milky chocolates.


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Courtesy: Science Reporter