Chocolate manufacturer Barry Callebaut has revealed a fourth type of chocolate some 80 years after the introduction of white chocolate. The Swiss chocolate giant Callebaut says it used the ruby cocoa bean to create a confectionery. It has “berry-fruitiness and luscious smoothness”.
Ruby chocolate is named for its rose petal hue. It will now sit alongside the ubiquitous dark, milk and white. The new flavor is only the fourth ever type since the white version in the 1930s. This is according to the firm which hopes it’ll be a hit among chocoholics and foodie millennials alike.
Its inventors make it from the ruby cocoa bean. Through a unique manufacturing process, Barry Callebaut unlocks the naturally occurring flavour and colour tone. Developers do not add berry flavours or colours during the process. This makes it unique among confectionery and chocolates currently available. Said to have an “intense sensorial delight” the sweet treat offers a “totally new taste experience, which is not bitter, milky or sweet.”
“Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture,” chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy told The Sun.
“It tastes so light and fruity you don’t really realize you’re gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate.
The manufacturer said the process needed to unlock these attributes took years to develop. According to quantitative research performed by independent international market and consumer agency Haystack, Ruby chocolate meets a consumer need no chocolate ever did before.
Its producers expect that Ruby, like dark, milk and white chocolates, will be available in different product categories. Consumer groups have carried out research on ruby chocolate with the public.Independent global research agencies Haystack and Ipsos in the UK, US, China, and Japan were behind this research.
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