Interesting Chocolate Formulas
Esteemed chocolate manufacturer Barry Callebaut continues to research and develop new versions of chocolate formulas and has filed for many patents.
Here are a couple of interesting chocolate formulas that you may be completely unware of but reap the benefits in your chocolate bars or confections.
- Cocoa, which has traditionally been added to chocolate liquor as a chocol
ate ingredient filler, can cause a bitterness to dark chocolate that many consumers dislike. By tweaking their chocolate formula, Barry Callebaut intends to produce dark chocolate that is more appealing to consumers, while also providing an antioxidant boost. Instead of adding cocoa, they add ground coffee beans that are either green or mildly roasted for an improved chocolate product without a coffee taste. Interesting, huh?
- Have you noticed a pink colored chocolate on confections or chocoalte bars in recent years? Well, this is not simply
white chocolate colored pink!
Barry Callebaut experimented with limiting cacao bean fermentation time or not fermenting the beans at all and learned that this process causes more bitterness to the end product but also results in a unique color... if using cacao beans that are high in polyphenolic compounds. Additionally, they found that using citric acid assists with pushing the polyphenols to express a more red or pink color. However, to make up for the bitterness, additional sugar is added to balance the profile and generally results in a sweet product unlike anything you may have known as chocolate in the past. Barry Callebaut markets this chocolate formula as Ruby chocolate.
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