Here's why everyone is talking about ruby chocolate
The newly discovered "fourth chocolate" is both freshly acidic and distinctly fruity.
America is officially obsessed with the U.K.K series. K.K.THE GREAT BRITISNIC COOKING SHOW. If you are a fan of the Netflix streaming show, you have probably noticed one of the bakers, Priya O'Shea, used a new type of chocolate in season 10, episode 2 (cookie week). O'Shea soaked her BARFI biscuit bars in a pretty pale pink chocolate calledruby chocolate. (She is tooalways use it in its personal bins.) Surprisingly, no Paul or Prue (GBBs emblematic judges) had never heard of ruby chocolate or tasted. And it's probably because it's so new.
What is called the "fourth chocolate" (behind the dark, milk and white), the ruby chocolate is a newly discovered franc-cold, the chocolate eaters look forward to getting your hands. Here's all you need to know about what is why it's so special and how to get your hands.
What is ruby chocolate?
The ruby chocolate was created by the Belgian Chocolate Barry Callebaut, andintroduced at the end of 2017. Callebaut uses the "Ruby Cocoa Bean", which is grown in Ecuador, Brazil and Côte d'Ivoire, to make ruby chocolate.
It seems special, butThe New York Times Reports that genetically speaking, ruby beans are nothing new. "They come from the same kind of cocoa plant that generated the chocolate we already know,",Times Remarks. A Callebaut representative said theTimes Whether beans are gaining ruby status have a particular mix of compounds, but no longer explains.
Why is it pink?
The company has been Super Hush-Hush on the details of how chocolate gets its pink color. According to the Barry Callebaut group, it does not have any colors or flavors.
Instead, the ruby chocolate is actually just regular cocoa beans that have a "particular mix of compounds", which probably makes reference to high levels ofPigmented polyphenols mentioned in the chocolate 2009patent. In addition, the unique Treatment Technique of Callebaut Notes also lends pink color.
The patent describes a means of making a "red or purple cocoa material" by minimizing fermentation (3 days or less), the treatment of the product with an acid and using oil ether to eliminate fatty acids for Preserve the color.
What taste?
If you are a fan of berries and chocolate, you will probably like ruby chocolate. Barry Callebaut describes the flavor as "nor bitter, milky or soft. It's rather a fresh fruity tension and sweet berry." The other notes of flavor include sour, yogurt, pie and tangy.
"Ruby chocolate is quite mild and tastes like white chocolate flavoring with milk chocolate added," explains Isabel Maples, MED, RDN, authorized and spokesperson dietary nutritionist for theAcademy of Nutrition and Dietary.
How does the ruby chocolate compare to white chocolate, milk and black?
There is a ruby chocolate capture - technically, it is not defined as "chocolate" in the United States, due to standards for food and medicine administration.
According to Lauren Bergan, Director of Innovation for Market Development at Barry Callebaut-North America, soThe FDA did not judge "chocolate".
"The FDA has a federal regulatory code that defines the food categories based on which ingredients may or should be there, the maximum or minimum amount of certain ingredients and the percentage of ingredient compositions," said Bergan.
"Technically Ruby has all these ingredients that appear in regular chocolate: cocoa butter, sugar, milk powder and unsweetened chocolate," she says. However, there is a grip.
Although Ruby chocolate contains the necessary ingredients to match the FDA chocolate definition, it does not meet the right percentages. It has too much unsweetened chocolate with white chocolate and not enough unsweetened chocolate to be milk chocolate. As fordark chocolate? "From a visual perspective and flavor, this is certainly not dark chocolate, so we need a fourth definition definition," says Bergan.
Here is more than the FDA defines chocolate, which can become quite delicate, depending on the map:
- The milk chocolate must contain at least 10% chocolate liquor and at least 12% milk solids. It should also not contain greases other than cocoa butter and milk solids.
- The semi-marking chocolate must contain at least 35% cocoa butter to meet the FDA Identity Standard.
- Sweet chocolate must have at least 15% chocolate liquor and may contain more sugar than semi-linked chocolate to help.
- White chocolate is not a real chocolate because it does not contain any chocolate liquor.
Does the ruby chocolate have nutritional benefits?
"Since rude chocolate is so-called cocoa beans, like real chocolates, it can contain flavanols, a type of phytonutrients. Phytonutrients are natural compounds offering a health advantage," says the maples.
Here are some moreNutritional Benefits Chocolate deals:
- Chocolate contains stearic acid, saturated grease thatdoes not seem to increase cholesterol levels.
- Chocolateseems to act as an antioxidant. Black chocolate because it contains more liquor of chocolate, has more flavanols than milk chocolate. (Dutch chocolate process - also called "alkalized chocolate" - does not have theseChocolate advantages Since the alkali is used to treat, it removes flavanols.)
Although well known for benefits of chocolate, researchers did not check the same benefits apply to ruby chocolate.
"I'm not aware of any phytonutrient content of the ruby chocolate content and verify that the acid used to treat cocoa beans does not affect Flavanol 'activity," says the maples.
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Where can you buy it?
Ruby chocolate slowly hinders the US market. Joe's trader recentlySold for a limited time (and it is always available onAmazon) More,Kitkat Ruby, Which one iscurrently available In Japan, South Korea and the United Kingdom, can soon be sold in the United States.
In the meantime, here are some online retailers where you can buy ruby chocolate now.
