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Message: [QUOTE="Norcalbaker59, post: 44361, member: 2340"] Chocolate is such a competitive business, especially in Europe. The industry only recognizes three types of chocolates: dark, milk, and white. When Valrhona introduced Dulcey they tried to market it as a “fourth chocolate”. Of course, because everything is proprietary, they would not say what variety of cocoa bean. But as soon as chocolatiers got hold of it, they called Valrhona out. It was just flavored chocolate. Then Callebaut announced Ruby, saying it is a real chocolate, from real “ruby” cocoa beans. It debuted in 2017 at a trade show in Shanghai, but it wasn’t available for sale. In 2018 Callebaut finally made it available in KitKat bars Japan, then later that year ruby was made available in Europe. We couldn’t get ruby the US until 2019. Now it is readily available through trade sources. It’s definitely “chocolate”; in a category like milk chocolate in that it is made from cocoa solids, cocoa butter, dairy, and sugar. But the color is just a sleight of hand trick. Cocoa beans come in a range of hues. This is nothing new. They just experimented with roasting to preserve the color. And in the process, it changes the flavor of the cocoa solids as well. It is not that popular in the US, but it is very popular in Asia. My brother bought a lot of it for me to do some product development since the main goal of the coffee business is sales to Japan. It has a sour tanginess. But it is definitely on the sweet side. [/QUOTE]

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