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Ruby Cocoa Liquor


Ruby Cocoa Liquor

Theobroma cacao; Citric Acid



This new type of chocolate has only been patented and brought to market recently (2017). Its color is due to a special variety of cocoa trees that produce ruby-colored beans. The cacao tree grows in warm, humid forests near the equator. It yields large dark red or yellow pods containing up to 50 seeds each, coated by soft, edible flesh. The seeds, also called cocoa beans, are covered to ferment and then dried. During this process, they develop their familiar chocolate scent. To obtain cocoa liquor, the prepared beans are roasted and then ground into a thick, oily paste.

Full of aromatic compounds and moisturizing butter, ruby cocoa liquor is a yummy-scented treat for gorgeous, glowing skin.

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