Chocoholics, rejoice! Why? Because a Swiss chocolatier introduced a new type of chocolate. Joining dark, white, and milk chocolate, Zurich-based company Barry Callebaut unveiled a new pink-hued “ruby” chocolate at an event Sept. 5 in Shanghai, some 80 years after a new form of chocolate, from milk to dark to white, was introduced on shelves around the world.
The new Ruby chocolate is made with Ruby cocoa beans specially sourced from around the world. What sets Ruby cocoa beans apart — aside from its red hue — is its intense, berry-like flavor. Additionally, it’s an entirely natural chocolate. According to a release from the company,
“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.”
Barry Callebaut seems to be betting big on ruby chocolate’s appeal, especially among millennials hungry for the next new “indulgence.” As we’ve seen millennial pink appear in almost every facet of the food world, from Le Creuset’s new cookware line to succulent cakes, it’s not a wrong bet to make.
Millennials aside, ruby chocolate, with its intense fruity taste and pink hue, does sound truly delicious, though it will be some time before we can try it for ourselves.
Barry Callebaut doesn’t sell chocolate directly to consumers, as CNBC notes, but rather to international chocolate makers and confectioners — who will then turn it into the ruby chocolate candies we already crave — meaning it could be six months or more until we finally get a taste.
Here’s to hoping that we see this new chocolate flavor in America soon. The Ruby bean is exceptionally vibrant and can you just imagine what a pink hot chocolate would look like?