Ruby Chocolate
Little known fact about me: chocolate was the first food I ever ate. Dark chocolate to be exact. More than three decades later, it’s still my ultimate indulgence. Dark, milk, white – I love it all! Although I admit that I have a particular penchant towards dark chocolate, or high-cocoa content milk chocolates.
Cocoa in its natural form contains a high amount antioxidants. These antioxidants are known as flavonoids, and include: catechin, epicatechin, and procyanidin. Epicatechin in particular is known for its cardiovascular benefits due to its ability to upregulate nitric oxide. Nitric oxide is naturally produced in the body and helps relax blood vessels and improve blood flow.
Chocolate also contains the stimulants caffeine and theobromine, both of which are thought to be healthy for the brain in moderate amounts.
In 2017 the confectionary world was turned on its head when Barry Callebaut, a Belgian-Swiss Chocolatier, announced the new frontier of chocolate – RUBY CHOCOLATE! This chocolate comes from a rare pink variety of cocoa bean that grows in Ecuador, Brazil, and the Ivory Coast.
The chocolate these beans produce is a rose hued, creamy chocolate with bright, berry tasting notes.
You might be tempted to think ruby chocolate is just a candy company’s attempt in churching up white chocolate with a splash of food coloring, but it’s not that simple! Although it is somewhat similar to while chocolate in terms of cocoa butter content, the color of ruby chocolate is au naturel, as is the unique flavor.
I got ahold of this special chocolate in preparation for an extra special birthday treat for a dear friend of mine. Her birthday is in February. Stay tuned for the recipe!
To find out more about this unique chocolate, check out Barry Callebaut
To get your hands on some, check out Amazon
