Simply Ruby Chocolate Powder, Hot Chocolate Powder for Smooth & Creamy Hot Chocolate, Suitable for Vegetarians (1kg)

Product Information

This jibes with your claim that the true flavor of less-fermented ruby chocolate is rather uninteresting. A ruby hot chocolate drink powder perfectly matching the solid ruby chocolate, both in taste and colour. Like all Van Houten products ruby chocolate drink powder is made with 100% sustainably sourced cocoa beans. When it comes time to find a gift for the chocolate-lover in your life, you could do far worse than this series of three ready-to-go hot chocolate stir sticks. The brand also makes pumpkin-flavoured and rum and caramel hot chocolates – spicing up your hot drinks every day of the week.

Simply Ruby Chocolate Powder | Simply Hot Chocolate | IBC Simply

Enjoy the luscious combo of deep cocoa and ruby chocolate flavours, finished with a subtle hint of berries. Ruby chocolate has none of the deep cacao taste you expect of chocolate, indicating it hasn’t been fermented to develop the complex flavour tones. Meaning ruby chocolate isn’t really much different to the similar looking chocolates that have existed for a long time, possibly worse as it doesn’t contain any real fruit. No matter the season, this ruby hot chocolate recipe is one you’ll want to keep on hand all year long.

Although everyone has a right to own’s opinion, it is very dangerous to speek about something you know nothing about – because, frankly, that is what you do with this article. What might be interesting is to try just ruby cocoa powder, the powder of the beans, without the addition or manipulation of other ingredients. This is a brand new product and the hospitality sector will be the first to offer it to consumers, in particular through baristas and coffee bars.

Ruby Chocolate | Ruby Chocolate Homepage Ruby Chocolate | Ruby Chocolate

I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Now maybe ruby is a different type of chocolate that’s “less refined” and something that we’ve always had but wasn’t really publicly available, but honestly I couldn’t care less. Lots of people in the comments really don’t understand the difference between cocoa solids, cocoa powder and cocoa butter.Personally I don’t think there’s a huge amount of difference in zero or 2% just to add a natural colour, but we all have different opinions on that. A lot of the world’s cocoa comes with hazy ethics attached, but Modern Standard is doing its bit to improve the industry. What I’m saying is the addition of citric acid that’s giving the fruity flavour, rather than anything naturally contained in the chocolate. The purple colour is usually lost after fermenting so a change in this process could retain the purple colour that becomes pink once mixed into the final ruby chocolate. It just simply doesn’t have the chocolate flavor that milk or dark chocolate has which you get with a longer fermentation.