3 hours ago, Jim D. said:
Yes, as I was reading the ruby articles, I happened on the information that chocolate prices are plunging (news to me).
News to me too. Prices never seem to go down!
I share the skepticism of the "expert" in the link above, who noted that Valrhona made a similar claim about Dulcey being a revolutionary fourth type of chocolate - blonde. So that makes Ruby the fifth, no?
It is interesting how the chocolate makers are expanding their options so rapidly these days. 10 years ago, Valrhona had like 5 products, now they have all these estate and single origin and even added another formula of blonde chocolate. Plus, didn't they have one that was made form some albino cacao or something? Barry-Callebaut and Felchlin have both jumped on the blonde/caramelized white bandwagon, and Felchlin is introducing some new vegan crap that they aren't even allowed to call chocolate - from their facebook post:
"Do you know all about our recently launched ‘Vegan Choc’ - The real alternative to a chocolate for a Vegan lifestyle?
Produced with cacao butter from the Dominican cacao beans & rice milk powder, our Vegan Choc Blanc 38% has a full-bodied finish with vanilla, well balanced with a touch of almonds and coconut & our Vegan Choc Brun 44% has the harmonious cacao notes with a touch of slightly toasted hazelnuts rounded with a spicy finish. Our Vegan choc is an organically certified confectionery mass which is not classic couverture nor chocolate but still tastes exactly like chocolate."
