Buying ruby chocolate—the "fourth type" of chocolate after dark, milk, and white—requires knowing where to look for authentic products, as it is a patented creation rather than a common commodity. Developed by Barry Callebaut , this pink-hued chocolate is made from specifically selected, non-fermented cocoa beans that offer a naturally berry-fruity flavor without added colors or flavors.
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It should be a soft, ruby-pink color, not bright pink or artificial-looking. The color is achieved through a natural reaction to acids during processing. Buying ruby chocolate—the "fourth type" of chocolate after
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