Bandung (ANTARA) – Ruby is claimed to be the fourth type of chocolate in the world after black (dark chocolate), milk (milk chocolate) and white (white chocolate). This chocolate has a taste that is also different from its predecessors.
Most chocolate lovers are probably already familiar with ruby. This chocolate was first introduced by chocolate manufacturer Barry Callebaut in 2017.
Ruby cocoa beans grow under unique climatic conditions and can only be found in Ecuador, Brazil and Ivory Coast.
Ruby chocolate contains no berries, berry flavors, or colorings. However, this chocolate provides a sweet, fresh berry-like and soft taste.
It takes more than 10 years to produce chocolate with an attractive taste and color, namely a mixture of pink and purple.
In the gourmet world, ruby chocolate has been used for various things such as pastries, cakes, donuts, ice cream and other desserts.
Barry Callebaut Indonesia Gourmet Sales Manager Denny Hardian Ardiwinata said that in Indonesia there are many cake shops that use ruby chocolate either for cake coating or donut filling.
“The ruby trend was already here, it was our time launching in one of the premium stores in Indonesia, he applied it for cakes, drinks,” said Denny during a conversation at Barry Callebaut Studio, Bandung, Thursday (15/9).
According to Denny, in Indonesia the application of ruby chocolate is still limited to cakes and has not been used in snacks or chocolate bars. This happens because ruby chocolate is a premium type, which is not cheap.
Denny said the highest demand for ruby chocolate came from Europe and Japan. In Japan this chocolate is used as a special variant of KitKat.
“Because chefYou also have to really think about the right application for ruby chocolate. “It really needs to be introduced a lot because it tastes like berry yogurt,” said Denny.
