Chocolate Ruby
9,490.00грн
A brief description
Composition
Сахар 35,5%, масло какао 29,5%, сухое обезжиренное молоко, сухое цельное молоко, масса какао 4,5%, эмульгатор; соевый лецитин, лимонная кислота, натуральный ванильный ароматизатор.Вязкость:(-●●●○○+)
Type of Chocolate
Рубиновый
Weight in kg
10
Original packing of 10 kg
Ruby chocolate from Callebaut offers a completely new kind of taste that is not bitter, milky, or sweet, but a mix between berry fruit and juicy sweet tenderness.
Today, 80 years later after the invention of white chocolate as the third after dark and milky, Barry Callebaut, the world's leading manufacturer of high-quality chocolate and cocoa products, shows the fourth type of chocolate "ruby", which is made of Ruby cocoa beans. Ruby has an intense Chocolate flavor and a reddish hue.
Beans Ruby is unique because the fresh berry-fruit and starting material colors are naturally present in them. Cocoa beans come from different regions of the world. The component has a certain set of attributes, which Barry Callebaut managed to unlock the innovation process, which took many years to develop.
According to quantitative research conducted by independent international market and consumer Agency Haystack, Ruby Chocolate meets the needs of consumers, which have never been done before. It is expected that ruby, as dark, milk and white chocolates will be presented in different product categories.
The invention — Ruby, Chocolate is the work of the global research centers Barry Callebaut, based in France and Belgium - part of the global network of 28 research centers, University Jacobs, and more than 175 years of experience in the field of search and production.
The fourth type of chocolate offers a completely new kind of taste that is not bitter, milky, or sweet, but a mix between berry fruit and juicy sweet tenderness. To create chocolate ruby didn't eat the berries or berry fragrance, no dye!
Ruby the chocolate was tested and validated using the extensive consumer research conducted by independent global research agencies Ipsos and Haystack in the UK, USA, China and Japan.
In these studies, was tested consumer appeal and intentions of the Ruby buyers, stating that consumers will buy Ruby chocolate at different prices.
Peter Boone, chief innovation and quality Barry Callebaut, said: "Barry Callebaut has established itself as a pioneer and innovator in the chocolate and cocoa in the world. Consumer research on the various markets confirm that Ruby chocolate not only satisfies new consumer need, found among Millennials - Hedonistic Indulgence, but the high price purchases in different price categories. We look forward to working with our partners to implement this innovative breakthrough in the market and the transformation of new categories Ruby chocolate by chocolate manufacturers and consumers around the world as the fourth link next to dark, milk and white chocolates".
Ruby chocolate was shown at an exclusive launch event in Shanghai, China, September 5, 2017.
Ruby chocolate from Callebaut offers a completely new kind of taste that is not bitter, milky, or sweet, but a mix between berry fruit and juicy sweet tenderness.
Today, 80 years later after the invention of white chocolate as the third after dark and milky, Barry Callebaut, the world's leading manufacturer of high-quality chocolate and cocoa products, shows the fourth type of chocolate "ruby", which is made of Ruby cocoa beans. Ruby has an intense Chocolate flavor and a reddish hue.
Beans Ruby is unique because the fresh berry-fruit and starting material colors are naturally present in them. Cocoa beans come from different regions of the world. The component has a certain set of attributes, which Barry Callebaut managed to unlock the innovation process, which took many years to develop.
According to quantitative research conducted by independent international market and consumer Agency Haystack, Ruby Chocolate meets the needs of consumers, which have never been done before. It is expected that ruby, as dark, milk and white chocolates will be presented in different product categories.
The invention — Ruby, Chocolate is the work of the global research centers Barry Callebaut, based in France and Belgium - part of the global network of 28 research centers, University Jacobs, and more than 175 years of experience in the field of search and production.
The fourth type of chocolate offers a completely new kind of taste that is not bitter, milky, or sweet, but a mix between berry fruit and juicy sweet tenderness. To create chocolate ruby didn't eat the berries or berry fragrance, no dye!
Ruby the chocolate was tested and validated using the extensive consumer research conducted by independent global research agencies Ipsos and Haystack in the UK, USA, China and Japan.
In these studies, was tested consumer appeal and intentions of the Ruby buyers, stating that consumers will buy Ruby chocolate at different prices.
Peter Boone, chief innovation and quality Barry Callebaut, said: "Barry Callebaut has established itself as a pioneer and innovator in the chocolate and cocoa in the world. Consumer research on the various markets confirm that Ruby chocolate not only satisfies new consumer need, found among Millennials - Hedonistic Indulgence, but the high price purchases in different price categories. We look forward to working with our partners to implement this innovative breakthrough in the market and the transformation of new categories Ruby chocolate by chocolate manufacturers and consumers around the world as the fourth link next to dark, milk and white chocolates".
Ruby chocolate was shown at an exclusive launch event in Shanghai, China, September 5, 2017.
Details
Composition
Сахар 35,5%, масло какао 29,5%, сухое обезжиренное молоко, сухое цельное молоко, масса какао 4,5%, эмульгатор; соевый лецитин, лимонная кислота, натуральный ванильный ароматизатор.Вязкость:(-●●●○○+)
Product Parameters
Type of Chocolate
Рубиновый
Weight in kg
10
About the manufacturer
Callebaut
Callebaut has created its chocolate for over 100 years, retaining quality and taste for generations of chocolatiers and pastry chefs. Starting with the roasting process of a whole cocoa bean, which imparts flavor and aroma to each chocolate variety, ... Read more...Похожие товары
