Just when we thought chocolate couldn’t get any better, science goes ahead and discovers a whole new kind for us to enjoy.
According to the world’s largest cocoa producer, Barry Callebaut, the new flavor is all natural. The light pink chocolate with a berry-like flavor comes from the ruby cocoa bean, which is also what gives it the its color.
“The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. To create Ruby chocolate no berries or berry flavor, nor color, is added.”
It’s been 80 years since scientists introduced the world to white chocolate. Now they say they’ve invented a new kind of chocolate called ruby.
Peter Boone, Barry Callebaut’s chief innovation & quality officer said the company "has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials - Hedonistic Indulgence - but also high purchase intent at different price points. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to Dark, Milk and White chocolate.”'
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