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

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Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent . Retrieved 13 September 2017. Myers, Anthony (10 January 2020). "Magnum ice cream receives a Ruby makeover". Confectionery News . Retrieved 7 March 2020. Swiss confectioners devise fourth chocolate type: ruby". Financial Times . Retrieved 17 September 2017.

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verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Bandoim, Lana (25 November 2019). "Ruby Chocolate Is Coming: FDA Issues Temporary Permit". Forbes . Retrieved 7 March 2020.Peters, Lucia (29 January 2020). "Harry & David's Ruby Cacao Chocolate Collection Is A Millennial Pink Valentine Dream". Bustle . Retrieved 7 March 2020.

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Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC . Retrieved 13 September 2017.

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Harry & David, a chocolate company based out of Medford, Oregon, sells ruby cacao truffles and a ruby cacao bar. [34] Francestle Chocolatier, a chocolate manufacturer based in Malaysia released a Ruby Chocolate bar. [36] a b EPpatent 2237677,Dumarche Arnaud; Troplin Philippe& Bernaert Herwiget al.,"Process for producing cocoa-derived material",issued 2012-06-13, assigned to Barry Callebaut AG

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a b Corstjens, Marcel (2019). "The promise of targeted innovation". MIT Sloan Management Review. 60: 39. The Barry Callebaut ruby chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity. [11] [10] In a comparison of the phenolic content between varieties of chocolate, ruby chocolate was rated between milk and white chocolate. [10] According to a 15-month temporary marketing permit granted by the Food and Drug Administration in the United States in 2019, ruby chocolate is defined as "the solid or semiplastic food prepared by mixing and grinding cacao fat with one or more of the cacao ingredients (namely, chocolate liquor, breakfast cocoa, cocoa and lowfat cocoa), citric acid, one or more of optional dairy ingredients, and one or more optional nutritive carbohydrate sweeteners", and it must contain a minimum of 1.5% nonfat cacao solids and a minimum of 20% by weight of cacao fat. [12] [13] Under the temporary marketing permit, the product does not contain added colouring and although it may contain antioxidants, spices, and other natural and artificial flavorings, these ingredients cannot mimic the flavors of chocolate, milk, butter, berries, or other fruit. [13] The FDA said the product meets "most of the current standards for cacao products", but "deviates from the current standards of identity for chocolate products in terms of its final composition, taste, and color". [13] A broken ruby bar with caramelised almonds and pistachios Jay, Janan (13 September 2017). "New ruby chocolate isn't special and probably tastes bad, says NZ expert". Stuff.co.nz. Fairfax New Zealand Ltd . Retrieved 13 September 2017.

Gordon, Clay (6 September 2017). "And RUBY Makes Four – A New Flavor and Color Join the Chocolate Family". TheChocolateLife . Retrieved 3 January 2018.