Ever since we could eat solid foods, we’ve been trying to choose between luscious dark, milk, or white chocolate and enjoy it in so many different forms. Today, however, thanks to food scientists, there’s a new kind of chocolate we never knew we desperately needed. It’s called – drumroll, please – ruby chocolate.
Ruby chocolate features a reddish-pink hue and has a fruity, berry-like flavor. According to Barry Callebaut one of the world’s largest cocoa producers and grinders, the chocolate is made from the Ruby cocoa bean and has no berry flavoring or color added.
In a press release the company said “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.”
The new chocolate comes 80 years after white chocolate was introduced to the market. It also arrives amid a meltdown for the wider chocolate industry.
The new treat has the silkiness of traditional chocolate and the light fruity airiness of natural cocoa berries which reports say make it easier to eat more than one piece. With its delightful name and Instagram friendly color, producers predict that Ruby chocolate will be a success in new markets like China and Japan.
Nestle was the last company to produce a new kind of chocolate, introducing white chocolate to the market back in the 1930s.