A new cacao plant discovery is taking the art of chocolate-making to the next level.
Ruby chocolate, aptly named for its bright pink appearance, is the fourth of its kind and has launched in Australia.
Chocolatiers say this rarity in the cacao species is the biggest phenomenon since white chocolate was introduced 80 years ago.
“The ruby cocoa bean grows around 10 degrees either side of the equator, in places like the Ivory Coast, Ecuador and Brazil,” said chocolatier and patissier Tim Clark.
“These are climates with humid, warm environments with a short and dry period. So, this rare strain of a new species of plant is an exciting moment for chocolate history.”
Described as fruity and acidic in flavour, the ruby contains a greater cacao content than its milk and white predecessors, making it a sweet choice for the health-conscious eater.
“With a 47 per cent cocoa content, many will be surprised to find the ruby chocolate will suit their palettes,” said Giro Maurici, CEO and co-founder of Chocolateria San Churro.
“It’s not as sweet as traditional chocolate, and it has a very subtle and unique taste that will receive a lot of admirers. I’d liken it to a classic combination of berries and cream.”
The development of this bright delight has been kept a trade secret since its discovery in 2004, having only been launched last year by Swiss chocolatier Barry Callebaut.
“Being such an exclusive product due to supply, there are a layer of challenges when dealing with ruby chocolate,” said Clark.
“It doesn’t respond so well with water-based ingredients such as dairy. Therefore, it’s great for coating and enrobing but needs to be balanced carefully with other elements.”
Due to being derived naturally without artificial colours or flavours, chocolatiers and food lovers alike are celebrating this new avenue of dessert creation and indulgence.
(Feature image: Chocolateria San Churro’s range of the newly launched ruby chocolate. Photo: Julia Sansone, Sept 20, 2018)
