#ruby chocolate

[fullcravings]

Chocolate Raspberry Mousse Cake 2.0

[sexy-people-contests-2026]

Sexiest Candy Contest Round 1

Twizzlers (the pull-apart kind)

Ruby Chocolate

Voting ended onOct 7, 2025

[clarkbfdi]

Cocoa skin concept based on ruby chocolate: Sweet Ruby

[droideplane]

The chocolate poll results are in!

Here's the original post in case you're interested.

I made a table with the exact number of votes for each option. No one chose ruby chocolate, which is expected because it is a rather unusual chocolate. It's on my bucket list to try!

Now here's the best part: the pie chart!

And that's that! Should I do another poll? What theme could it be?

[itneedsmoargayz]

What's your favourite type of chocolate?

Milk chocolate

White chocolate

Dark chocolate

Gianduja chocolate

Ruby chocolate

Other (reblog your answer)

I don't eat chocolate

Voting ended onApr 10

[sukebanfactory]

Ruby Chan Choco Mint! Cosplay Comiket 106

[cibo-food]

Ruby Chocolate

[thepastisalreadywritten]

𝗛𝗔𝗣𝗣𝗬 𝗜𝗡𝗧𝗘𝗥𝗡𝗔𝗧𝗜𝗢𝗡𝗔𝗟 𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗗𝗔𝗬! 🍫

Ever wondered why chocolate is so irresistible? This International Chocolate Day, let’s explore the four key chemical compounds that make chocolate a world-famous treat!

Chocolate is a sweet treat made from cocoa bean derivatives like cocoa liquor, butter, and solids.

Its taste and texture can vary, with the addition of sweeteners and flavors making each chocolate unique.

Cocoa comes from the Cacao Tree in tropical regions, and the nibs of its beans are used to make chocolate.

From bitter cacao beans to delicious chocolate bars, the journey involves intricate chemistry. Beans undergo fermentation, roasting, and winnowing to develop flavor.

Blending and refining ensure smoothness while tempering perfects texture and shine.

Dutching reduces bitterness, and careful packaging prevents bloom. It’s a complex, scientific process that turns raw beans into sweet treats.

From bean to bar, chemistry shapes every aspect of chocolate’s taste, color and texture.

So, as you savor that next bite, remember to thank both the chocolatiers and the science behind this sweet delight!