Naturally pink chocolate is finally here. But how is it made?

Pedro_P

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This rosy treat remains shrouded in mystery.

Life is like a box of chocolates—you never know what color you're going to get.
Barry Callebaut
▼ Willy Wonka has nothing on this Swiss chocolatier.
Barry Callebaut, creators of the coveted “ruby chocolate,” says they’re finally bringing the pink-hued sweet stateside. The announcement comes two years after the new class of cocoa went public, and one year after the pink KitKat first appeared in Japan. Though the company still needs FDA approvalto call the rose-colored bars “chocolate,” American consumers have been eagerly awaiting the domestic debut of the first new chocolate color in over 80 years.
But how exactly Barry Callebaut produces such blush-colored bars without artificial colors is still a matter of some debate. The manufacturer is treating the process as a closely-guarded trade secret, though some industry insiders think they’re narrowing in on the truth.
Regular ol’ brown chocolate is made by drying and fermenting the bitter beans of the cacao tree until they’re edible—something Mesoamericans have been doing for almost 4,000 years. The resulting cocoa can then be heated into a liquor, which separates cocoa solids and cocoa butter. The solids and butter are then mixed back together in product-specific ratios; the more solids yu have, the more chocolatey flavor inside (though the cacao percentage you see printed on the label is the total mass of butter and solids). Most candy has milk and sugar mixed in, too. (▪ ▪ ▪)

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soothsayer

Hope this is natural palatable stuff and has no unusual additives