New Ruby chocolate forms ideal wine flavor pairings, claims pioneering researcher

52daadc6-a583-4ee7-8ef7-679764f3d0dcarticleimage.jpg

02 Oct 2017 --- Since Barry Callebaut’s launch of Ruby chocolate last month, the so-called “fourth generation of chocolate,” it has caused a stir in the chocolate industry. This fourth type of chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between fruitiness and smoothness. 

Ruby chocolate has an intense taste and characteristic reddish color, which is unique because both the flavor and the color are naturally present in the cocoa bean. For Barry Callebaut, this is the first innovation where the company has leveraged all capabilities for sourcing to cocoa expertise. FoodIngredientsFirst spoke with several Barry Callebaut executives at the time of the launch, including CEO, Antoine de Saint-Affrique. You can listen to a podcast from the launch here.  

Francois Chartier (pictured) is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. He has extensive knowledge and has driven many scientific research studies on aromatic compounds, examining dominant molecules present in food and wine.

Before the launch, Chartier was given the opportunity to taste and examine the flavor profile of Ruby chocolate. FoodIngredientsFirst caught up with Chartier who discussed aromatic food pairing.

“With my scientific approach on aromatic compounds, I look at the dominant molecules, aromatic compounds of food and this time the focus was on Ruby chocolate, which contains dominant aromas of flavor.”

“I discovered that Ruby chocolate is dominated by two families of molecules, when you taste this chocolate it tastes a lot of raspberry aromas and those aromas are coming from different molecules. The first is Eugenol, which contains aromas of clove and strawberry.” Click to Enlarge

“This molecule is dominated mostly in clove, but also in mango, strawberry and pineapple When you put those together you create a powerful aromatic synergy, which in this case is the Ruby chocolate,” he explains. “When you serve wine or beers that are dominated by the same molecule (Eugenol), it will create a perfect taste synergy.”

There are several other aromas present in Ruby chocolate, according to Chartier. “There are further sweeter aromas such as cotton candy, pineapple, cinnamon, caramel and burnt sugar. What is significant about that is that strawberry and pineapple are aromatic twins, because they share exactly the same dominant molecules. So when you pair Ruby chocolate with the strawberry and pineapple aromas, it works very well together because they share those same molecules.”

There is a second family of molecules that are dominant in Ruby chocolate called Ionone, which is part of a group of compounds known as rose ketones. The molecule contains a lot of raspberry, blackberry and violet aromas.

According to Chartier, this family of molecules is also found in rosé champagne which is why Ruby chocolate and rosé champagne make the perfect food and wine pairing. “Everyone likes the taste of rosé champagne and that together with Ruby chocolate is a very special taste,” he notes.

“Ruby chocolate is different to any other chocolate; it has very different aromatic profiles, compared to that of dark or milk chocolate. Generally speaking, when we take out the origin of the chocolate, dark chocolate has a denser aroma, and Ruby chocolate has all the fruity aromas, it’s the raspberry and pineapple tones, in particular, that pair this so well with champagne.”

Chartier believes that champagne is a good match but the same aromas are also present in many sparkling wines that may be cheaper and more accessible to your everyday consumer. “Sparkling rosé has the same kind of aroma and molecules as Click to Enlarge champagne and you can make a good match to Ruby chocolate with anything bubbly,” he continues. “You will still achieve ‘a match in a controlled zone,’ that won’t be a perfect match, but it will be a very close match to champagne. It’s not just about the quality of the champagne, it doesn’t have to expensive, but the profile of aromas present in the champagne.”

“You could take a sparkling rose, or still wine if it’s cheaper, you wouldn’t get the full match but you would be in the harmony comfort zone, so it won’t be bad, it won’t be the best but it will be very good,” claims Chartier. “Also, because of the strawberry, pineapple aromas of the Ruby chocolate, you could also serve sweet wine with it.”

“All those wines have mostly the same molecules as strawberry and pineapple, so if you don’t want a sparkling champagne or rosé, you can serve it with a sweet wine and you will achieve a really good match. This is one of the interesting things with aromatic profiles, in the end, there are many options and the pleasure comes from matching these aromatic profiles.”

Alternatively, you could step away from wines altogether. Something very fruity, such as strawberry gin, is also an option, says Chartier. “It’s not a matter of texture, low or high alcohol, you can achieve a match through aromas with a fruity flavor with the similar flavors and you will get a good match for Ruby chocolate. Even with cocktails, which are very trendy, many cocktails use strawberries, it could be very interesting to pair Ruby chocolate with a cherry, strawberry or violet liquor.”

“You could even work with Ruby in cocktails using the cream of Ruby chocolate; this could be a very interesting pairing of flavors. I’m sure it’s possible to create a cocktail with Ruby chocolate cream and other fruity flavors – that are the perfect aromatic flavors profiles,” he concludes.

The October/November issue of The World of Food Ingredients will feature a detailed article related to the technology behind Ruby chocolate.

By Elizabeth Green

Barry Callebaut

Collapse

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

Related Articles

Regulatory News

EU Parliament rejects calls for phosphate ban

14 Dec 2017 --- A proposal to ban the additive phosphate, a key component in kebabs and gyros, has been narrowly defeated in European Parliament following a vote yesterday (December 13).The legislature fell three votes short of reaching an absolute majority of at least 376 votes for a phosphate ban, which would have seriously impacted the kebab industry, forcing it to find alternatives rather than stop producing the highly popular fast food.

Business News

Firmenich expands presence in Africa by acquiring Flavourome

14 Dec 2017 --- Firmenich has announced that it is acquiring Flavourome, an established privately-held flavors company in South Africa that has been successfully serving the local market since 1998. With this acquisition, Firmenich will accelerate business growth in this strategic region by gaining direct access to new customers, while operating its own high performing manufacturing facility in South Africa. 

Food Ingredients News

Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

Food Ingredients News

Food made from discarded ingredients could be a big hit, according to research

13 Dec 2017 --- A new study has found the strong potential for the consumer acceptance of a new category of foods created from discarded ingredients with the latest focus on a relish made entirely from ingredients that were destined to be dumped.

Regulatory News

US: New study puts forward case for hiking up alcohol taxes

13 Dec 2017 --- US state alcohol excise taxes are typically only a few cents per drink and have not kept pace with inflation, according to a new study. Soon to be published in the January issue of the Journal of Studies on Alcohol and Drugs, authors claim that hiking up taxes would be a chance for US states to increase revenues while simultaneously improving public health costs related to excessive alcohol consumption.

More Articles