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How do you unlock the unique flavour and colour through food science with your unique process?

After crude oil, cocoa fruit is the most complex product in nature. Within the existing cocoa bean varieties a unique bean with specific precursors was discovered. Next to discovering which secrets Mother Nature keeps it’s about being capable to unlock the flavor and color tone of the unique bean and creating a chocolate with a unique taste out of it. Barry Callebaut was able to develop a test with which they can identify if the beans they source meet the required specifications of the unique cocoa bean used to produce the innovative breakthrough, the 4th reference in Chocolate.