Pink chocolate or ruby, as it is called, contrary to popular belief there. It is obtained from ruby cocoa beans, through which he acquires a unique taste.
Pink chocolate was first discovered by the Swiss company Barry Callebaut (Barry Callebaut), who is famous for producing high-quality products from cocoa beans. This invention was a revolutionary breakthrough in the confectionery industry, as the last of the "family chocolate", white chocolate, was invented over 80 years ago.
World presentation of pink chocolate held in Shanghai in 2017, and in 2018 began its ambitious sales. Recently, pink chocolate won wide popularity not only in Europe but also in Russia.
How to get the color pink?
Looking for a pink chocolate, the question arises, how was received that color.
Chocolate pink ruby obtained from cocoa beans that have passed the fermentation of not more than 3 days, which, if they fry properly, begin to take on the ruby-purple hue. In the production does not use any dyes or fruit or berries, according to many skeptics - color sweet 100% natural.
The exact recipe of this unique chocolate remains unsolved. It is only known that for the production of essential oil and pulp ruby cocoa beans. The company Barry Callebaut Chocolate pink keeps the recipe a secret - in fact specialists in many countries are working on opening it for 13 years.
How useful pink chocolate?
Pink chocolate is made from natural ingredients with no added artificial colors, so it is not harmful to health. Moreover, its own natural dye contains nutrients that help fight free radicals. Due to the high content of cocoa ruby chocolate is rich in magnesium and polyphenols. However, be aware that it is quite high in calories - the recommended daily intake is only 25-50 g
What looks like a ruby taste of chocolate?
Just like any other chocolate, pink "sweetness" can be used traditionally, biting or breaking off tile, you can grate and sprinkle them dessert or melt and use as a filling for cake.
The taste of chocolate ruby different from the usual or bitter. Connoisseurs find in it a sweet taste with a delicate sour aftertaste. Also, there is a slightly fruity aroma reminiscent of wild berries. An expert in the field of chocolate Kennedy Angus says: "Chocolate is refreshing and has a soft creamy texture."
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