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Introducing A New Kind of Chocolate Using 100 Percent Of The Cacao Fruit

Barry Callebaut Group, the same company that debuted a new fourth kind of chocolate back in 2017 called ruby chocolate, has just unveiled another new chocolate type that is a game changer in respects to sustainability and nutrition. Dubbed WholeFruit chocolate, this new type utilizes 100 percent of the cacao fruit.

For context, chocolate producers have used just 30 percent of the cacao fruit, which for the most part were the seeds or beans. The rest of the fruit, along with the husk and juice were junked and thrown out. “We take everything that’s in the fruit and utilize it in different products which are fresh and fruity,” commented Peter Boone, Barry Callebaut president and CEO of the Americas.”

Boone continues, “It’s also nutritious as we take advantage of all the nutrients in the cacao fruit. We have a bold commitment to work with smaller chocolate farms around the world. We want to pull them out of poverty by working with them on how to create, in the end, the farm of the future. Part of that is using the whole fruit of the cacao from their farms. So overall, we hope this brings prosperity to smaller farms as well as reduce the risk of child labor and puts less pressure on the forests affected by chocolate production.”

As the issue of sustainability in various retail sectors has inserted itself in the forefront of concern, as well as the public being more aware of their own consumption habits, WholeFruit chocolate’s hopes to address such concerns are a step in the right direction. Barry Callebaut’s Forever Chocolate initiative ensures to fulfill that plan.

In terms of taste, with the whole cacao fruit being used, the chocolate yielded a flavor akin to dark chocolate, with a fresh, fruitier complexity to it. The milk chocolate variety of the WholeFruit had the same similar characteristics in flavor, but with a more velvety texture and mouthfeel.

With regard to availability, 30 of the world’s top chocolatiers, pastry chefs, and artisans will have access to WholeFruit in May 2020. A wider launch for industrial producers is anticipated in 2021, with public retail soon thereafter.

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This Ice Cream is Made with the ‘Fourth Kind’ of Chocolate


Cold vapor filled the supersized metal bowl, spilled out onto the counter, and crawled under the glass panel between me and said bowl. Here at Creamistry, in Irvine, CA, the ice cream is made to order using ultra cold liquid nitrogen that insta-freeze’s the contents of each ice cream. I’m waiting to try their newest flavor, ruby cacao, the “fourth type” of chocolate.

Chocolate ice cream isn’t usually my thing but, hey, this one is pink. So I had to try it, right?

The ice cream’s initial flavor isn’t chocolate. Mildly sweet, almost floral at first, the initial lusciousness is more reminiscent of berries. Eventually it gives way, leaving a slight acerbity to remind you that you’re still eating chocolate. 

Creamistry’s special flavor comes served as is or in a sundae that’s loaded to the brim with fresh strawberries and blueberries, whipped cream, and chocolate chips. While relatively simple, in terms of Creamistry’s creation (we’re talking about a place that makes an Elvis Presley sundae with banana ice cream, peanut butter, and candied bacon), the fresh fruit and the whipped cream work together to accentuate the fruitiness of the ice cream.

Ruby cacao sent the chocolate industry into a frenzy in 2017 when the manufacturer Barry Callebaut announced that it had discovered a fourth kind of chocolate, one that was a milky pink color.

The exact making of the treat is a secret, but it’s theorized that the chocolate is made using unfermented cacao beans. The fermentation is where the cacao beans get their usual brown color before being made into chocolate. Instead, the beans are instead acidified before they’re made into chocolate, causing them to retain their original red color profile.

The different production process leaves ruby cacao’s taste somewhere in between white and milk chocolate.

For ice cream this works perfectly. The flavor isn’t overwhelmingly sweet, but it’s enough to fix anyone’s sweet tooth.

This flavor is only available for the summer, though. And who knows when ruby cacao will become publicly available en masse, so you’ll want to scoop up a sundae soon if you want to try the fabled fourth chocolate.

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Trader Joe’s Is The First Major US Retailer To Sell Ruby Chocolate

In late 2017, Swiss confectioner Barry Callebaut invented what they’ve since called the “fourth type” of chocolate: ruby. Made with unique ruby cocoa beans, the resulting product has a natural pink hue and fruity flavor, and is the first new type of chocolate to be discovered in 80 years.

To date, ruby chocolate has been hard to track down in the United States. A couple of high-end retailers have sold it before, and many other parts of the world have been treated to ruby chocolate Kit Kats. Until recently, though, no major retailer in the US was selling the coveted chocolate type.

Trader Joe’s changed that when they debuted their Ruby Cacao Wafers in early February. As the first major retailer to sell the chocolate, they’ve opted to present it in a more pure form. The “wafers” are more like baking chips that you can melt down and use for just about any standard chocolate application.

Foodbeast had the chance to try Trader Joe’s wafers, and found the flavor of the ruby cacao to be pretty intriguing. It’s definitely fruity and reminiscent of white chocolate, but also has some raisin-like notes. It doesn’t taste like any flavorings are used, but is naturally aromatic, something surprising for a sweet with such a vibrant hue.

This is the first chance USA consumers have gotten to get the ruby chocolate in mainstream form, and hopefully, more big brands will follow suit in the near future.

You can get the Ruby Cacao Wafers at Trader Joe’s for a limited time, with a 5 ounce package selling for $2.99.

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After 80 Years, A New Fourth Type Of Chocolate Has Been Discovered

No matter where you are in the world, you can always find a good piece of chocolate. From truffles to chocolate-covered treats, this sweet is a standard sweet anywhere you go. Typically, chocolate comes in three different types: milk, white, and dark. However, a fourth new chocolate, ruby, now officially exists.

This new chocolate is the brainchild of Swiss confectionary company Barry Callebaut. Its distinct pink hue doesn’t come from any added colors or ingredients. Instead, the chocolatiers source unique Ruby cocoa beans from around the world. These beans provide the color along with a fruity berry flavor that no other chocolate type possesses.

Ruby chocolate will definitely provide an eye-popping and delicious change to many chocolate products we know. Barry Callebaut expects that the new type is used to make all different kinds of chocolate products, similar to what’s done with white, milk, and dark chocolate today. Thus, we should expect to find pink chocolate ganaches, naturally reddish chocolate bars, and basically every other chocolate product redone in ruby fashion.

However, it will likely be a while before we get to try the new chocolate for ourselves. While Barry Callebaut debuted the chocolate on Tuesday, CNBC estimates that it could take six months to reach markets. That’s because Barry Callebaut doesn’t sell directly to consumers, but rather will provide its pink chocolate to manufacturers. They, in turn, will create a plethora of ruby chocolate products that we can’t wait to get our hands on.