Ruby chocolate, a relatively new addition to the world of confectionery, has been making waves with its unique and captivating colour. This pinkish-red hue has piqued the interest of chocolate enthusiasts and scientists alike, leaving many to wonder: how does ruby chocolate get its colour? In this article, we will delve into the fascinating world of chocolate production and explore the science behind the distinctive colour of ruby chocolate.
A Brief History of Ruby Chocolate
Before we dive into the science behind ruby chocolate’s colour, it’s essential to understand its origins. Ruby chocolate was first introduced in 2017 by Barry Callebaut, a Swiss chocolate manufacturer. The company’s researchers spent over a decade perfecting the recipe, which involved a unique processing method that sets ruby chocolate apart from its milk, dark, and white counterparts.
The Discovery of Ruby Chocolate
The discovery of ruby chocolate is attributed to Barry Callebaut’s researchers, who were experimenting with different cocoa bean varieties and processing methods. They found that by treating the cocoa beans with a specific temperature and acidity level, they could create a chocolate with a distinct pinkish-red colour. This breakthrough led to the development of ruby chocolate, which was initially met with skepticism by some in the chocolate industry.
The Science Behind Ruby Chocolate’s Colour
So, what makes ruby chocolate’s colour so unique? The answer lies in the chemistry of cocoa beans and the processing methods used to create ruby chocolate.
Cocoa Bean Chemistry
Cocoa beans contain a group of compounds called flavonoids, which are responsible for the bitterness and astringency of chocolate. Flavonoids are also responsible for the colour of cocoa beans, which can range from pale yellow to deep brown. The specific flavonoids present in cocoa beans, such as anthocyanins and proanthocyanidins, play a crucial role in determining the colour of the final chocolate product.
Anthocyanins: The Key to Ruby Chocolate’s Colour
Anthocyanins are a type of flavonoid responsible for the red, purple, and blue colours of many fruits and vegetables. In the case of cocoa beans, anthocyanins are present in small amounts and are usually destroyed during the chocolate-making process. However, the unique processing method used to create ruby chocolate allows these anthocyanins to survive, resulting in the distinctive pinkish-red colour.
The Processing Method
The processing method used to create ruby chocolate involves treating the cocoa beans with a specific temperature and acidity level. This process, known as “rubyfication,” involves the following steps:
- Bean selection: Cocoa beans are selected based on their high anthocyanin content.
- Roasting: The cocoa beans are roasted to bring out the unique flavour and colour compounds.
- Winnowing: The roasted cocoa beans are cracked and separated from their shells.
- Conching: The cocoa nibs are mixed with sugar, milk (if desired), and other ingredients and then conched, which involves agitating and aerating the mixture to develop the flavour and colour.
- Tempering: The chocolate is tempered to give it a smooth and glossy finish.
The Role of Acidity in Ruby Chocolate Production
Acidity plays a crucial role in the production of ruby chocolate. The acidity level of the cocoa beans is carefully controlled to ensure that the anthocyanins are not destroyed during the processing method. A higher acidity level helps to preserve the anthocyanins, resulting in a more intense colour.
Comparison with Other Types of Chocolate
Ruby chocolate’s unique colour sets it apart from other types of chocolate. Here’s a comparison of the colour profiles of different types of chocolate:
| Type of Chocolate | Colour Profile |
| — | — |
| Milk Chocolate | Yellowish-brown |
| Dark Chocolate | Deep brown to black |
| White Chocolate | Creamy white |
| Ruby Chocolate | Pinkish-red |
Colour Stability and Shelf Life
One of the challenges faced by ruby chocolate manufacturers is maintaining the colour stability and shelf life of the product. The anthocyanins responsible for the colour are sensitive to light, heat, and oxygen, which can cause the colour to fade over time. To address this issue, manufacturers use specialized packaging and storage methods to preserve the colour and flavour of ruby chocolate.
Conclusion
Ruby chocolate’s distinctive colour is a result of the unique processing method and chemistry of cocoa beans. The preservation of anthocyanins, which are usually destroyed during the chocolate-making process, is the key to ruby chocolate’s pinkish-red colour. As the demand for ruby chocolate continues to grow, manufacturers are working to improve the colour stability and shelf life of the product. Whether you’re a chocolate enthusiast or a scientist, the story of ruby chocolate’s colour is a fascinating tale of innovation and discovery.
What is Ruby Chocolate and How Does it Differ from Other Types of Chocolate?
Ruby chocolate is a relatively new type of chocolate that was first introduced in 2017 by Barry Callebaut, a Swiss chocolate manufacturer. It is characterized by its distinctive pink or reddish color, which is achieved through a unique processing method that involves treating the cocoa beans with a specific temperature and acidity level. This process gives ruby chocolate its distinct flavor profile, which is often described as fruity and sweet.
One of the main differences between ruby chocolate and other types of chocolate is its color, which is due to the presence of a specific pigment called anthocyanin. This pigment is naturally present in the cocoa beans, but it is usually destroyed during the processing of traditional chocolate. The unique processing method used to make ruby chocolate helps to preserve this pigment, resulting in the distinctive color. Additionally, ruby chocolate has a milder flavor than dark chocolate and a sweeter taste than milk chocolate.
What is the Science Behind the Distinctive Color of Ruby Chocolate?
The distinctive color of ruby chocolate is due to the presence of anthocyanin, a pigment that is naturally present in the cocoa beans. Anthocyanin is a type of flavonoid that is responsible for the red, purple, and blue colors of many fruits and vegetables. In the case of ruby chocolate, the anthocyanin is present in the form of a specific compound called epicatechin, which is a type of flavanol.
The processing method used to make ruby chocolate involves treating the cocoa beans with a specific temperature and acidity level, which helps to preserve the anthocyanin and epicatechin. This process involves heating the cocoa beans to a temperature of around 100°C, which helps to break down the cell walls and release the anthocyanin. The acidity level is also carefully controlled to ensure that the anthocyanin is not destroyed during the processing.
How is Ruby Chocolate Made and What are the Key Steps Involved in the Process?
Ruby chocolate is made using a unique processing method that involves treating the cocoa beans with a specific temperature and acidity level. The process begins with the selection of high-quality cocoa beans, which are then roasted to bring out the flavor and aroma. The roasted beans are then winnowed to remove the shells, leaving behind the cocoa nibs.
The cocoa nibs are then treated with a specific temperature and acidity level to preserve the anthocyanin and epicatechin. This process involves heating the cocoa nibs to a temperature of around 100°C, which helps to break down the cell walls and release the anthocyanin. The acidity level is also carefully controlled to ensure that the anthocyanin is not destroyed during the processing. The resulting chocolate is then conched, which involves agitating and aerating the chocolate to develop the flavor and texture.
What are the Key Characteristics of Ruby Chocolate and How Does it Compare to Other Types of Chocolate?
Ruby chocolate is characterized by its distinctive pink or reddish color, which is due to the presence of anthocyanin. It also has a fruity and sweet flavor profile, which is often described as being similar to that of white chocolate. The texture of ruby chocolate is smooth and creamy, making it a popular choice for chocolate makers and consumers alike.
In comparison to other types of chocolate, ruby chocolate has a milder flavor than dark chocolate and a sweeter taste than milk chocolate. It also has a more delicate flavor profile than white chocolate, which is often described as being too sweet. The unique flavor profile and texture of ruby chocolate make it a popular choice for chocolate makers and consumers who are looking for a new and exciting type of chocolate.
Can Ruby Chocolate be Used in Cooking and Baking, and What are Some Popular Recipes that Feature this Type of Chocolate?
Yes, ruby chocolate can be used in cooking and baking, and it is a popular choice for many recipes. The unique flavor profile and texture of ruby chocolate make it a versatile ingredient that can be used in a variety of dishes, from desserts and cakes to sauces and drinks. Some popular recipes that feature ruby chocolate include ruby chocolate truffles, ruby chocolate cake, and ruby chocolate ice cream.
Ruby chocolate can be used in place of other types of chocolate in many recipes, and it can also be paired with other ingredients to create unique and delicious flavor combinations. For example, ruby chocolate can be paired with raspberries or strawberries to create a sweet and tangy flavor combination. It can also be paired with nuts or coffee to create a rich and decadent flavor combination.
Is Ruby Chocolate a Healthy Choice, and What are the Potential Health Benefits of Consuming this Type of Chocolate?
Ruby chocolate is a relatively healthy choice compared to other types of chocolate, as it contains a high amount of antioxidants and flavonoids. The anthocyanin present in ruby chocolate has been shown to have antioxidant and anti-inflammatory properties, which can help to protect against cell damage and reduce the risk of certain diseases.
The flavonoids present in ruby chocolate have also been shown to have a number of potential health benefits, including improving heart health and reducing the risk of certain cancers. Additionally, ruby chocolate contains a number of essential minerals, including magnesium and copper, which are important for maintaining good health. However, it is worth noting that ruby chocolate is still a treat and should be consumed in moderation as part of a balanced diet.
What is the Future of Ruby Chocolate, and How is it Expected to Impact the Chocolate Industry?
The future of ruby chocolate is expected to be bright, as it continues to gain popularity among chocolate makers and consumers alike. The unique flavor profile and texture of ruby chocolate make it a versatile ingredient that can be used in a variety of dishes, from desserts and cakes to sauces and drinks. As the demand for ruby chocolate continues to grow, it is expected to have a significant impact on the chocolate industry.
The introduction of ruby chocolate is expected to disrupt the traditional chocolate market, as it offers a new and exciting type of chocolate that is distinct from milk, dark, and white chocolate. The unique flavor profile and texture of ruby chocolate are expected to appeal to consumers who are looking for a new and exciting type of chocolate, and it is expected to become a popular choice for chocolate makers and consumers alike.