Pink chocolate, the fourth type of chocolate after dark, milk and white.
A naturally pink color, without added colorants or flavorings.
The companyCallebautspecialized in cocoa, which presented it in Shanghai about a year ago, has kept the recipe secret. The pink color is due to the cocoa bean (ruby) from which it comes that contains this pigment and is harvested in Ecuador, Brazil and Ivory Coast.
The taste? Less sweet than white chocolate with a sour note and a delicate hint of red fruits. This is what the experts say.
I am lucky enough to have it available and I confirm everything.
Perfect for decorating our desserts or fruit. When cooked, its color turns beige, so we get the best by melting it in a bain-marie.
Ideal for preparing icings, panna cotta, etc., but it will also release all its flavour in a simple hot chocolate.
So here come some pink recipes!!
