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Is There A Pink Chocolate?

But in 2017, Barry Callebaut — one of the world’s largest cocoa producers — announced its creation of pink chocolate, which is made from ruby cocoa beans found in Ecuador, Brazil, and the Ivory Coast. The company notes on its website, “ruby chocolate unlocks dazzling taste experiences due to its unique fresh berry taste.”

Pink chocolate, which could hit UK supermarket shelves in six months, has been developed by Barry Callebaut, the world’s largest cocoa processor. It is claimed to be the first new natural colour for chocolate since Nestlé unveiled white chocolate more than 80 years ago.

Now, after almost 90 years, there’s a fourth chocolate variety to add to the list – and it’s pink! Scientists have been working for over 10 years to develop this new variety of chocolate, which comes from the ruby cocoa bean. The Ruby bean grows in countries like Ecuador, Brazil and the Ivory Coast.

Pink chocolate is made from the ruby cocoa bean found in Ecuador, Ivory Coast and Brazil, and after a process of fermenting, drying and roasting, a pink powder is extracted. Best of all, that blushing hue is all natural—no artificial pink colour additives here, my friend. What Does It Taste Like?

[“Lucerne confectioner Bachmann is now offering a pink chocolate that is made without berries or additives – as the first company in German-speaking Switzerland.”] ^ Thompson, Alyse (14 May 2019). “Ruby chocolate is now available in the U.S. and Canada”.

It is marketed as the fourth type of chocolate alongside dark, milk, and white chocolate varieties and has a pink colour. The 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.

It is claimed to be the first new natural colour for chocolate since Nestlé unveiled white chocolate more than 80 years ago. Ruby chocolate, as it is being called, has been in development for 13 years since the company said it first discovered a new type of cocoa bean during experiments and refinements in their labs.

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