Pink chocolate: Never bean there, haven’t done that
‘Ruby’ chocolate uses natural pink compounds in red cocoa beans from Ecuador, Brazil and the Ivory Coast
Chocolate, real chocolate, is something of an exclusive delicacy. For most of the history of chocolate there have only been two shades, milk and dark. Some 80 years ago Nestle added a third natural shade: white chocolate. To this palette of neutrals there is now a new addition, and the future is bright pink.“Ruby” chocolate is created through a new process perfected by scientists in Belgium and France to draw out natural pink compounds in red cocoa beans from Ecuador, Brazil and the Ivory Coast. The company responsible for producing the new chocolate, Callebaut, took more than 10 years to perfect the process.The creamy blush-pink chocolate apparently tastes like a berry you’ve never had before. Tasters at Callebaut identified a tart lemon zing with the rounded sweetness of cherries. For now, Callebaut are keeping the process under wraps, but have partnered with Nestlé to produce a Ruby KitKat, which is the first commercially available iteration of this millennial-hued wonder.Apparently the KitKat version is very reminiscent of a yoghurt bar with a pronounced tang, white chocolate and sour berries being the predominant flavour profile. It seems it is not for everyone.If you can’t wait for the KitKat version to hit our shelves, RB1 is available locally from Savannah, the company that distributes Callebaut locally. You might have to order a 5kg bag, though, so I hope you are willing to commit.