Simply Ruby Chocolate Powder, Hot Chocolate Powder for Smooth & Creamy Hot Chocolate, Suitable for Vegetarians (1kg)

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Ellis-Petersen, Hannah (6 September 2017). " 'Ruby' becomes first new natural colour of chocolate in over 80 years". The Guardian . Retrieved 13 September 2017– via www.theguardian.com. It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy. [18] Chocolate expert Clay Gordon stated that ruby chocolate could become as diverse as white chocolate. [19] Angus Kennedy, the editor of Kennedy's Confection magazine, disputes that ruby chocolate is a new fourth variety, saying "Yes, it's a different colour but having said that I know chocolate producers in Peru that have been producing this type of pink chocolate for years." [20] He compared the taste to a combination of white chocolate and raspberries. [20] "Now if you look at a cocoa bean casing, they're actually sort of pink and purple when you see photographs of them. So actually the natural colour for a cocoa bean can be purple so it's not unusual," he said. [20]

hot chocolate 2022: From big-brand instant powders to Best hot chocolate 2022: From big-brand instant powders to

The public interest of the pink chocolate variety has been linked to the popularity of the color pink in marketing and on social media in the 2010s, a phenomenon that is referred to as "millennial pink". [21] Commercial availability [ edit ] KitKat's Japanese Ruby Chocolate, introduced in 2018 The Barry Callebaut ruby chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity. [11] [10] In a comparison of the phenolic content between varieties of chocolate, ruby chocolate was rated between milk and white chocolate. [10] According to a 15-month temporary marketing permit granted by the Food and Drug Administration in the United States in 2019, ruby chocolate is defined as "the solid or semiplastic food prepared by mixing and grinding cacao fat with one or more of the cacao ingredients (namely, chocolate liquor, breakfast cocoa, cocoa and lowfat cocoa), citric acid, one or more of optional dairy ingredients, and one or more optional nutritive carbohydrate sweeteners", and it must contain a minimum of 1.5% nonfat cacao solids and a minimum of 20% by weight of cacao fat. [12] [13] Under the temporary marketing permit, the product does not contain added colouring and although it may contain antioxidants, spices, and other natural and artificial flavorings, these ingredients cannot mimic the flavors of chocolate, milk, butter, berries, or other fruit. [13] The FDA said the product meets "most of the current standards for cacao products", but "deviates from the current standards of identity for chocolate products in terms of its final composition, taste, and color". [13] A broken ruby bar with caramelised almonds and pistachios

Morillo, Alexis (24 January 2020). "Häagen-Dazs Has All New, Limited-Edition Ruby Cacao Ice Creams For V-Day". delish . Retrieved 7 March 2020. Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC . Retrieved 13 September 2017. USpatent 9107430B2,Dumarche, Arnaud; Troplin, Philippe& Bernaert, Herwiget al.,"Process for producing red or purple cocoa-derived material",published 2015-08-18,issued 2015-08-18, assigned to Barry Callebaut AG

Ruby Hot Chocolate - MOON and spoon and yum Ruby Hot Chocolate - MOON and spoon and yum

a b c Nieburg, Oliver (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?". Confectionery News. William Reed Business Media Ltd . Retrieved 3 January 2018.

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Oliver Nieburg (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?", www.confectionerynews.com. [“It's possible that in 20-30 years ruby chocolate will be just as diverse as white chocolate is today.”] a b EPpatent 2237677,Dumarche Arnaud; Troplin Philippe& Bernaert Herwiget al.,"Process for producing cocoa-derived material",issued 2012-06-13, assigned to Barry Callebaut AG Myers, Anthony (10 January 2020). "Magnum ice cream receives a Ruby makeover". Confectionery News . Retrieved 7 March 2020.