Yes, ruby chocolate is considered a real type of chocolate, despite its unique color and flavor profile.
While ruby chocolate shares some common ingredients with other chocolate types, its distinct characteristics stem from the specific processing of the ruby cocoa bean. Here's a breakdown:
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Cocoa Bean Origin: Ruby chocolate is derived from the ruby cocoa bean. These beans contain specific compounds that give the chocolate its characteristic ruby color and berry-like flavor. No artificial colors or flavors are added to achieve this.
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Manufacturing Process: The key to ruby chocolate lies in the selection and processing of these beans. The process involves minimizing fermentation and carefully extracting the flavor precursors responsible for the unique color and taste.
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Ingredients: Similar to other chocolates, ruby chocolate typically contains cocoa solids, sugar, milk powder, and may include emulsifiers and lecithin. The absence of added colors, flavors, or fruit distinguishes it from chocolates that may mimic its profile artificially. While some sources state citric acid is an added ingredient, many ruby chocolate recipes do not include it.
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Comparison to White Chocolate: As the provided reference notes, ruby chocolate shares similarities with white chocolate in its ingredients. However, the distinct ruby cocoa bean processing differentiates it significantly in terms of color and taste. White chocolate does not contain any cocoa solids other than cocoa butter. Ruby chocolate has a minimum of 30% cocoa powder, which contributes to its flavour profile.
Therefore, ruby chocolate, due to its specific cocoa bean origin and unique processing method, qualifies as a legitimate form of chocolate with a distinct identity.
