Have you heard of this? Tokyo Boy showed it to me a couple days ago from a seller in Japan, but I’d already heard of it from Callebaut Chocolates. Ruby Chocolate. (a slightly different botanical variety of cacao beans)

From Vosges (Chicago Artisanal Chocolatier) :
Taste the Future! Be among the first to try the newly discovered Ruby cacao. First there was dark chocolate, milk chocolate, white chocolate… and now ruby. We are humbled to be chosen as one of the first in the United States to launch the new ruby cacao. Delve into our Four Piece truffle collection with two new and limited edition ruby truffles.

I haven’t tried it yet, but I”m hinting for valentine’s day. I wonder if Ruby chocolate beans can survive the lack of humidity accompanying changes in cacao bean growing environments due to global warming?

From a climate.gov article linked to above:

The danger to chocolate comes from an increase in evapotranspiration, especially since the higher temperatures projected for West Africa by 2050 are unlikely to be accompanied by an increase in rainfall, according to business-as-usual carbon dioxide emissions scenarios. In other words, as higher temperatures squeeze more water out of soil and plants, it’s unlikely that rainfall will increase enough to offset the moisture loss.

Some of the research highlighted by the IPCC 2014 report is a 2013 study headed by Peter Läderach. Läderach authored a 2011 paper giving a pretty dire forecast for cacao cultivation; the 2013 study reaches slightly less worrisome conclusions, though challenges to West Africa cacao growers remain.

Now that The Portland Hafu trilogy is finished with the March release of Last Dream of Her Mortal Soul.…I’m working on a Twin Cities book about a girl getting involved with Urban Exploring of caves and abandoned mental hospitals in search of a mother who may or may not still be alive.

I already worked Lavender Lattes into that story…guess i’ll have to add Ruby chocolate as well 🙂

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