Its colour is lighter and its flavour is not as strong as that of dark or bittersweet chocolate. It is also much, much sweeter.
It has no cocoa compounds other than cocoa butter. It tastes more like silky vanilla than it does chocolate.
The rosy colour of the chocolate is derived from ruby cocoa beans that are naturally found in Ecuador, Brazil.
Made with sugar, cocoa butter, and chocolate liquor. Moreover, lecithin is frequently used as an emulsifier, and vanilla adds flavour.
Often known as baking chocolate, is not intended for eating on its own.
Compared to other varieties, this pricey chocolate has a larger amount of cocoa butter.