Scientists Have Discovered a 4th Type of Chocolate, and It’s Naturally Pink.

bez-imeni-1

The elixir that brings any man to his knees; it is the real potion to eternal life and happiness. Chocolate. What is it? I’m pretty sure you know what it is but do your questions and there? Ever want to know the lucidly crazy extremes to which chocolate variants go and do you even understand how they’re made? Enough with the rhetoric perhaps. We shall read on and find out today!

Chocolates are made of cocoa tree’s seeds. Now don’t get all excited about how you’ll get the seeds and start gardening because these trees grow in Central America; Indonesia, Africa, and the Caribbean only! Also, its production isn’t an easy task, like getting bananas off the tree! Its output is labor intensive; the tree needs to be harvested with hands and machetes. These trees need a wild forest’s environment to grow. In the wild shade, they can produce for almost 100 years. Isn’t that great?

So who’s shifting to the African wilderness with me!?

Does it matter? Well, we eat a lot of it! For so many years, people have been eating it for its different properties; it increases energy, boosts sexual desire and adds zest to life.

Now people eat it because it just tastes good, haha. It’s a snack, 70% of the chocolates are eaten between meals. North Americans eat about 12 pounds of chocolate a year, woahh!

But what for sure happens is that it affects people’s mood. A lot of studies show that most of the chocolate is eaten in winters, to beat away the season blues! According to some studies, it also may improve cognitive performance, but other studies show no advantage.

Here is good news for all the chocolate lovers; the scientists have discovered a new kind of chocolate.
1: Why need new chocolate


Chocolates have been around on dinner tables and peace offerings for thousands of years. As a treat and even a staple diet constituent, in tribes and cultures all around the world. So what exactly prompted the scientists to delve and create a new chocolate type after investing countless hours of research and resources? It seems that with the now seemingly sustained but saturated popularity of chocolate, the top tier companies decided to bring some chocolate related innovation to the fore after a lot of their ideas for novelty and packaging got used up. And hey! What better way to tweak up the chocolate trade than to tweak the chocolate itself, right? Scientists have been in the case of saving the Earth from our undoing for decades, but it seems they are finally working on reasons to save the Earth. Score!
2: Is there pink on the horizon?

Wow Ruby chocolate! First new chocolate created in 80 years! I can't wait to try it and add it to our range ❤

A post shared by Cocoa Lane (@cocoa_lane_) on


After the much-famed successes of milk, dark and white chocolate, the learning curve decided to budget enough for a new prominent inclusion on the list. That is, of pink chocolate.

Yeap! You read that right. And guess what, it’s naturally pink. Hola girls (and boys who believe pink is their color and it in no way discerns natural and personal preference)!

Following an arduous period of intensive research at a group of researchers that consist of Swiss chocolate organization Barry Callebaut, the scientists have at last figured out the code and created a whole new kind of chocolate. The new mixture’s called Ruby, and it’s unusually pink! The fact that it is a natural hue of pink due to the natural composure of its pink beans makes it all the more exciting.
3: AND PINK?

Last week the presentation of a new, fourth type of chocolate — Ruby, took place in Shanghai. Barry Callebaut, one of the largest chocolate producers in the world, invited four pastry chefs from all over the world to introduce their new chocolate. I was honoured to be one of the first who could try the new pink chocolate, work with it, to represent the company at a major event and work together with these talented chefs Martin Diez @chefmartindiez , Marijn Coertjens @marijncoertjens and Janice Wong @janicewong2am For this presentation, I developed a new form inspired by talented artist Matthew Shlian @matthewshlian and recipe with Ruby. You can read more about the event, about the new pink chocolate Ruby and about my dessert on the site WWW.DINARAKASKO.COM . На прошлой неделе в Шанхае состоялась презентация нового, четвертого вида шоколада — Руби. Шоколад уникальный, ни с чем не сравнимый вкус, будто ягодный, но весь секрет в Руби бобах розового цвета. Никаких вкусовых добавок, ароматизаторов и красителей. Barry Callebaut, один из крупнейших производителей шоколада в мире, пригласил четырех кондитеров из разных стран мира, чтобы представить их новый шоколад. Я была очень рада оказанной мне чести быть одной из первых, кто мог попробовать новый шоколад, поработать с ним, представлять компанию на крупном мероприятии и работать вместе с талантливыми шефами Martin Diez, Marijn Coertjens and Janice Wong. Для этой презентации я специально разработала новую форму и рецепт вдохновляясь работами @matthewshlian . Вы можете посмотреть фотоотчет и прочитать больше о событии, о новом розовом шоколаде Руби и о моем десерте на сайте WWW.DINARAKASKO.COM #rubychocolate #barrycallebaut #chocolate #shanghai #dinarakasko #cake #cakes #bonbon

A post shared by Dinara Kasko (@dinarakasko) on


As should be obvious from the photos and film on this article, it’s genuinely pink, yet that is not because of any colorings or color of any sort. Ruby chocolate is made from the Ruby cocoa bean, which contains such shades, dying the chocolate a fun pink.

4: TASTE

It tastes very fruity and somewhat sharp. Barry Callebaut, the Zurich-based organization that spent 13 long years building up the new sweet treat, portrays it in a public statement as “a severe sensorial joy,” including that it’s “a strain between berry-fruitiness and delicious smoothness.”

Chocolate aficionados from all over the world can’t wait to get their hands on this concoction and sample it first hand. Angus Kennedy, a well-established expert in the chocolate industry, recently got hold of this new delicacy. He commented that the chocolate was surprisingly light and refreshing and the texture was very creamy. He further elaborated that because the chocolate tastes too mild and fruity, you never even realize how much of it you are consuming until you have had quite a lot. The airy taste and texture mean you can consume more of this chocolate than you could of plain chocolate.

5: When?!

The fourth chocolate was revealed to the world at a select dispatch occasion in Shanghai prior this month, and it’s not right now accessible to people in general. It’s as of now being sold off in huge bunches to different chocolatiers and confectionery dealers around the globe, however, so don’t hope to hold up too well before this new enjoyment is accessible to chow down on.

6: What is it exactly?


At present, the chocolate creation remains a secret. Dark chocolate is high on the cocoa, level in the drain; white chocolate is the inverse, and drain chocolate falls someplace in the middle. Where precisely does Ruby chocolate fall in this range? Is it safe to say that it was altogether made utilizing quite recently the bean, or have we just assumed?!

The Zurich based manufacturer of this delicacy claims that no berries, berry flavor, or color are allowed near this new concoction. In fact, this all natural chocolate gets its delectable hue and fruity taste from the single ruby bean. While the ruby bean belongs to the same species of cacao plants that give traditional chocolate its flavor but contains a strange and unique combination of compounds that makes the chocolate taste and look the way it does.

7: What the skeptics say

#rubychocolate #barrycallebaut #chefmartindiez #chocolate ???

A post shared by Alessandra (@4170) on

Whether the discovery of this new delicacy is good or bad depends on how you view it. Several people are skeptical not only about the ability of the chocolate to be a success but also of how authentic its sources are.

8: Straight from the expert’s mouth:


Dom Ramsey, a British chocolate expert, said that he is very doubtful of the claims that the fourth type of chocolate has even been created. He related the making of the pink chocolate to an incident that occurred a few years ago. A French chocolate company named Valrhona released a caramelized white chocolate that they marketed as a fourth type of chocolate. Later, upon closer scrutiny, it was found out that this chocolate was nothing but a variation of the already existing white chocolate. This made the fourth chocolate claim, nothing more than a mere marketing gimmick.

9: Is pink chocolate dark chocolate?


Moreover, Dom Ramsey has expressed slight misconceptions over how the chocolate is created in the first place. The fact that Barry Callebaut, the creator of this much raved about new chocolate, are not giving away much about the technique or sources behind their invention, making the entire thing seem a little shady.

10. The mysterious secrets of chocolate info:


The lack of information is making people fidgety, and several have already started questioning the ingredients and their authenticity. While the chocolate seems different and exciting, the fact that no one has seen the ingredients Barry Callebaut is talking about coupled with the fact that he isn’t giving away much about the details is a red flag in itself for most people. As to whether this is a mere marketing gimmick or a legitimately new invention, only time will tell.

11: Media frenzy:


Whether or not this remains to be an old-school marketing gimmick, or is the dawn of a new era with vibrant chocolate scene seems to be a prospective discussion. The media seems to be having a fit over the question, that if this chocolate will be a conventional success like the other variants. It helps that this is made by one of the premier chocolate makers on the planet, with the largest chocolate manufacturing operations and output of chocolate and cocoa products.

12: News on the makers:


Based on the Barry Callebaut Group in Switzerland, the manufacturers have listed on the SIX Swiss Stock Exchange since 1998, and after the merger of the Famed Belgian chocolate makers Callebaut and French experts Cacao Barry, this company has raked in the market dominance and its rewards. But the waning sales of chocolate on a falling trend compared to income levels and population growth meant that the makers had to now be early movers on a new chocolate innovation. And lo and behold, for they did exactly that and now sit amongst piles of prospective profits to be made. Talk about a major hit!

13: Is this a one-day wonder?>


Now that the chocolate has been created, people are wondering what will happen to sales after the initial buzz dies. However, consumer research conducted in a variety of different markets shows that the new chocolate doesn’t only satisfy the millennial needs of indulgence, but will also cater to different markets at different price points. Barry Callebaut and his associates are working day and night with their partners on making sure that the new Ruby chocolate will be available to chocolate manufacturers and consumers alike. They are striving to make the new chocolate a reference next to dark, white and milk chocolate.

Source


1