The Next Big Thing in Chocolate
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A 4th Type Chocolate
Chocolatiers, Chocolate Makers, and Foodies have been aflutter about ruby chocolate for several years when it debuted in Japan. Chocolate the hue of a blush, a rose the symbol of grace and joy, or shell pearls.
What is it? How is the hue natural? What's its flavor profile?
Ruby is a new way to process cocoa making by keeping the reddish hue of the cacao beans during the fermentation and roasting process. The pink color of the chocolate is not dye, but is a natural hue of the beans and it's flavor is quite unique.
When my Kitchen Assistant, Radames, got a hold of the hard to attain chocolate we agreed that our expectation of sweet was incorrect. Ruby has a tangy, sour like cream or buttermilk flavor that lends itself to a plethora of pairings.
Sweet. Savory. Umami. Sour. Bitter. Salty.
I would not recommend substituting this chocolate in your mole sauce, but I believe a simple application like dipped strawberries sprinkled with a little brown sugar would bring out the sweet and tanginess.
I’ve been asked if my chocolate company, LeBeau, will be creating a collection or something in the eShop. Due to the exclusive nature and limited supply of this 4th chocolate I’ll only be making it available for subscribers of LeBeau Chocolates & Confection, LLC Chocolate Subscription Box options in 2020.