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Everything you needed to know about ruby chocolate, but were afraid to ask … By Anthony Myers Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
Since its introduction in 2017, Barry Callebaut’s ruby chocolate has changed the face of the confectionery industry and is widely regarded as the ‘4th type of chocolate’ – after dark, milk, and white variations.
With any type of chocolate, the unique processing is key. Chocolate does not grow by itself, it’s the processing of the ingredients that unlocks the colours and flavours that are naturally present in the beans.
Everything you needed to know about ruby chocolate, but were afraid to ask … By Anthony Myers Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
Since its introduction in 2017, Barry Callebaut’s ruby chocolate has changed the face of the confectionery industry and is widely regarded as the ‘4th type of chocolate’ – after dark, milk, and white variations.
With any type of chocolate, the unique processing is key. Chocolate does not grow by itself, it’s the processing of the ingredients that unlocks the colours and flavours that are naturally present in the beans.