There’s no such thing as too much chocolate—and now, a fourth type could get people eating even more.
Swiss cocoa giant Barry Callebaut announced its latest offering, the Ruby chocolate, which comes in a shade of trendy millennial pink.
The chocolate’s color, like its flavor, is completely natural and is extracted from the Ruby cocoa bean itself.
Unlike dark, milk, and white chocolate, the Ruby chocolate stands out with a berry-fruit flavor and is neither “bitter, milky, or sweet”. Its texture is reported to be of “luscious smoothness.”
Scientists invented the chocolate in the company’s research and development centers in France and Belgium. The Ruby bean hails from various regions worldwide, including Ivory Coast, Brazil and Ecuador, reports Today.
According to the Today report, the chocolatiers also claim that it is real chocolate, as opposed to white chocolate, which Nestle introduced in the 1930s. The yellowish chocolate bar is a chocolate derivative made from cocoa butter and milk solids rather than cocoa solids.
So when can consumers get their hands on Ruby chocolate? Mass production could take up to 18 months, and the company hopes millennials will enjoy the eye-catching treat. Niña V. Guno /ra