Ruby chocolate is made using a unique process that deviates from traditional chocolate production. Here's a breakdown of how it's created:
The Process of Making Ruby Chocolate
The key to ruby chocolate's distinctive color and flavor lies in specific steps taken during the processing of cocoa beans. Unlike traditional chocolate production, where beans are fully fermented and dried, the process for ruby chocolate involves interrupting this standard procedure. Here's what happens:
1. Prematurely Stopping Fermentation and Drying
- The fermentation and drying stages for cocoa beans are stopped earlier than normal. This helps to retain specific compounds within the beans that contribute to the ruby color.
2. Treating with Acid
- The unfermented cocoa beans are treated with an acid for a period of 24 hours or more. This acid treatment is a vital step to developing the vibrant red color characteristic of ruby chocolate, per the reference provided.
3. Mixing with White Cocoa Butter
- Finally, the treated beans are mixed with white cocoa butter. This blend creates ruby chocolate.
Summary of Ruby Chocolate Production:
| Step | Description | Purpose |
|---|---|---|
| Stop Fermentation | Prematurely halt the fermentation and drying process of cocoa beans. | Preserves precursors to the ruby color. |
| Acid Treatment | Treat unfermented cocoa beans with an acid for at least 24 hours. | Activates the ruby color development. |
| Mix with White Cocoa Butter | Combine the treated beans with white cocoa butter. | Creates the finished ruby chocolate product. |
This specific combination of steps results in a unique chocolate with a distinctive fruity flavor and a natural pink hue.
