Chocolate News
Naturally pink chocolate is finally here. But how is it made?
POPULAR SCIENCE Barry Callebaut, creators of the coveted “ruby chocolate,” says they’re finally bringing the pink-hued sweet stateside. Though the company still needs FDA approval to call the rose-colored bars “chocolate,” American consumers have been eagerly awaiting the domestic debut of the first new chocolate color in over 80 years. But how exactly Barry Callebaut produces such blush-colored bars without artificial colors is still a matter of some debate. The manufacturer is treating the process as a closely-guarded trade secret, though some industry insiders think they’re narrowing in on the truth.Ruby chocolate, or couverture, makes its American debut
Americans can now savor chocolate that’s neither milk, white or dark, yet is an unexpectedly all-natural pink. Swiss chocolate giant Barry Callebaut is rolling out ruby chocolate in the United States, nearly two years after unveiling its creation. It’s the first new natural shade of chocolate to enter the market since Nestle’s white bars hit store shelves in the 1930s.
How Making Chocolate Is Like Mixing Concrete
What do chocolate and concrete have in common? More than you might think. Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat.
Science Now Knows Why Chocolate Tastes So Good (Video)
The cause of dark chocolate’s mouth-watering smell has finally been discovered as scientists pinpoint the exact chemicals responsible for the aroma. Check out this video to find out about the discovery – click here.
How Chocolate Got Its Distinctive, Smooth Texture
The physics behind what makes chocolate so smooth has been revealed by researchers studying a 140-year-old mixing technique. Scientists at the University of Edinburgh studied the process of conching, which involves mixing ingredients for several hours.