Chocolate lovers rejoice! There’s a brand new type of chocolate. We live in an era where “pink is not just a colour, it’s also an attitude”, so it is not surprising to find one of our greatest indulgences has been touched by pink too.
Now, along with dark, milk and white chocolate, please welcome … Ruby Chocolate! Not only does the chocolate look wildly different, but it also has a unique, fruitier taste.
Believe it or not, white chocolate was actually the last kind of chocolate to be launched, by Nestle, in the 1930s. That said, white chocolate is actually a chocolate derivative since it contains no cocoa solids, and has specific standards that have to be adhered to in order to be called white.
Ruby chocolate is, says the spokesperson, a “real chocolate” and not a derivative. To create Ruby chocolate, no berries or berry flavour, nor colour, is added.
The invention of Ruby chocolate and is the work of global R&D centers of Barry Callebaut, based in France and Belgium – part of a global network of 28 R&D centers.
Barry Callebaut is the world’s leading manufacturer of high-quality chocolate and cocoa products, and has been dedicated to this business for more than 150 years. Other companies have created red cocoa powder in recent years, but as Barry Callebaut notes, this is the first time “natural reddish chocolate” has been produced.
Made from the Ruby cocoa bean, with no artificial colouring added, and made up of cocoa solids, cocoa butter, dairy and sugar, this decadent colourful fruity delight officially maintains the authenticity of chocolate.
The unique Ruby cocoa bean belongs to the same class of bean used to make traditional chocolate, but is made up of a unique blend of compounds, which generates the unique colouring and flavour – which took the swiss chocolatier’s research team 13 years to unravel.
For the chocolate lovers out there and those that want to make a career of working with Chocolate and all things sweet and wonderful – International Hotel School has launched its new One Year Patisserie Programme.
As with all our programmes’ the structure includes theory and practical cookery lessons, with work integrated learning spent in bakeries, restaurant or hotel patisserie kitchens, gaining knowledge and work integrated experience from industry experts. Graduates from this new programme will leave with:
- City & Guilds Diploma in Food Preparation and Cooking (Patisserie)
- City & Guilds Certificate in Sugarcraft
- South African Cake Decorators Guild (SACDG) membership
So if you have career aspirations to be a Pastry Chef; Baker; Chocolatier / Confiseur; Glacier, Decorateur and many more, this is the programme for you!