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why is it different from the others?



Pink, with a slightly fruity scent: it is Ruby chocolate, which today is certified as a variety already present on the market like dark, milk and white chocolate. There Ruby variety, i.e. pink chocolate, it has been “studied” and “formulated” (which shouldn't make you think of anything chemical, on the contrary) by Swiss chocolatiers for ten years now. The precious seeds with which this particular chocolate is obtained – even if the production is decidedly secret – are found in countries such as Ecuador, Brazil, Ivory Coast. It is believed to come from a variety of cocoa called Ruby Cocoa bean, a typical red bean from which a less sweet chocolate is obtained than the white one, with a slight sour note reminiscent of red fruits, which however are not added in the preparation of pink chocolate , and therefore do not impart the same flavor or color. It is the seeds themselves that take on a more intense color after being treated and after having been deprived of fats, changing shades and turning towards a bright pink. The flavor of ruby ​​chocolate is not too sweet and has a light fruity aroma, with a slightly bitter aftertaste similar to a 60% dark chocolate.

It must be underlined that this type of chocolate, despite its particular colour, contains neither artificial flavors nor colourantsits color depends on that of the grain from which it is extracted and is maintained through the detail production process.

Did you know that…

The chocolate industry, despite constantly evolving with combinations and variations, has not produced one type of chocolate for over 80 years. Dark, milk and white were the three known varieties, and then enriched with flavourings, dried fruit, spices etc. Ruby chocolate, in fact, it is the first new type of chocolate produced in more than 80 years. There had been before him white chocolate in 1936. The first launch on the market of pink chocolate, however, occurred in January 2018 with the production of a very well-known snack, by a giant in the food industry, for Asian markets, especially Japan and South Korea.

Nutritional Values ​​of Pink Chocolate

Although pink chocolate has been on the market for just over three years, the average nutritional values ​​can be compared to those of dark chocolate (it is slightly more caloric). These are the average values ​​for a quantity of 100 g of Ruby chocolate:

Beneficial Properties of Pink Chocolate

As is known, cocoa is low-calorie, contains a fair quantity of vitamins, antioxidants, polyphenols and flavonoids, which characterize its beneficial profile for the health of those who eat it. For example: it fights free radicals, is a valid anti-aging remedy, fights tumors and joint problems, protects the cardiovascular system and reduces bad cholesterol.

Cocoa beans, as well as those of pink chocolate, contain a good quantity of minerals, such as iron, potassium, phosphorus and magnesium. This means that cocoa has beneficial properties such as:

It should also be underlined, however, that these are benefits brought by the consumption of cocoa, not by its processing and transformation into chocolate. We know that, to obtain the classic chocolate bar, sugars and fats (such as cocoa butter, for example) are often used, which reduce the benefits listed above.

Dark chocolate also brings many benefits.

How much chocolate to eat?

Pink chocolate, as well as dark, milk and white chocolate – with preference to the first two varieties because they are less caloric and less fatty – should be consumed in moderation. Athletes and those who lead an active lifestyle will be able to consume a slightly more generous amount. The LARN – Reference Intake Levels of Nutrients and Energy for the Italian population (IV revision) – recommend an average portion of 30 g: this is a quantity established in compliance with a sporadic or “one-off” frequency of consumption. Wanting to consume the dark chocolate every day you could be satisfied with a quantity between 5 or 15 gcorresponding to a small square of the bar.


Despite its beneficial properties, ruby ​​chocolate also has some contraindications. It should not be consumed in case of:

  • Direct allergy or intolerance to cocoa beans or pink chocolate components
  • Nickel allergy (chocolate contains nickel, therefore anyone with this allergy must pay particular attention)
  • Gastroesophageal reflux
  • Obesity
  • Diabetes
  • Hypoglycemia
  • Pregnancy (chocolate also contains a minimum of caffeine and should therefore be consumed in moderation by pregnant women)
  • migraine: if present in excess, serotonin favors the onset of headaches, and it is therefore inadvisable to eat chocolate, especially dark chocolate and in large quantities.
  • The presence of tyramine, phenylethylamine and serotonin could also be involved in the so-called “addiction” to chocolate which, if confirmed unequivocally, would explain the desire to eat it, which is difficult not to indulge in, for many people.
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