Ruby Chocolate - Gastro Obscura
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Ruby Chocolate

The sweet is naturally a bubblegum shade of pink.

Confectioners can now create naturally lipstick-hued chocolate. Scientists in Belgium and France have discovered a way to draw pink chemical compounds from cocoa beans found in Ecuador, Brazil, and the Ivory Coast.

Unlike many of the latest rainbow of trends in colorful consumables, ruby chocolate is naturally pigmented. Think less Unicorn Frappuccino, more butterfly pea flower cocktails. The flavor is natural, too. Tasters liken the smooth, rosy bar to a berry they’ve never tried before, with notes of lemon and cherry.

The company responsible for ruby chocolate’s creation (Barry Callebaut) says perfecting and scaling the operation took more than a decade. They’re keeping the actual recipe under wraps for now, but experts speculate that the process involves acidifying unfermented cocoa beans (which have a natural rosy hue).

The bubblegum-tinted sweet is popping up in various forms around the world. If the whole thing makes you want to say “Give me a break,” look out for ruby’s appearance in the form of pink KitKats.

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