Chocolate-lovers everywhere are excited by the news that a fourth type of natural chocolate has been created and it’s pink. Or ruby, to give the chocolate its official hue, as created by Zurich-based manufacturer of high-quality chocolate and cocoa products, Barry Callebaut. Ruby chocolate was revealed at an exclusive launch event in Shanghai, China, where it joins the ranks of white, milk and dark chocolate worldwide.
The chocolate is made from the ruby cocoa bean, and it has a pinkish hue and natural berry flavor that’s sour yet sweet. It has come about after 13 years of development at the R&D centres of Barry Callebaut, based in France and Belgium. Jacobs University in Bremen, Germany’s also co-operated in the development.
They used a process that unlocks the fresh berry flavour and colour tone that is naturally present in the ruby bean, and no berries, berry flavour or colour were added to make the new ruby chocolate. The cocoa beans are sourced from the Côte d’Ivoire, Ecuador and Brazil and it is expected that ruby chocolate will be introduced in different product categories.
“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,” says Peter Boone, Barry Callebaut’s chief innovation & quality officer. “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.”
And obviously we’re all gong to be tickled pink to taste the new ruby flavour.