Ruby Chocolate Is a New Type Created by Barry Callebaut

Does the world need more chocolate?

Swiss chocolatier Barry Callebaut thinks so.

A fourth kind of chocolate that takes its place behind milk, dark and white, Callebaut created “Ruby,” a variety which boasts a milennial pink hue and is said to leave a taste of sour yet sweet “berry-fruitiness” on the palette.

“It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate,” Barry Callebaut CEO Antoine de Saint-Affrique told Bloomberg. “It has a nice balance that speaks a lot to millennials.”

Made with a special type of cocoa bean, the flavors in the ruby chocolate were “unlocked” during an “innovative process” that took Callebaut more than 10 years to perfect. The finished product is said to “meet a consumer need no chocolate ever did before.”

Unveiled in Shanghai on Tuesday, ruby chocolate should be rolling out to customers in the U.S. and beyond over the next year.

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Evan Bleier

Evan is a senior editor with InsideHook who earned a master’s degree in journalism from NYU and has called Brooklyn home since 2006. A fan of Boston sports, Nashville hot chicken and Kentucky bourbon, Evan has had his work published in publications including “Maxim,” Bleacher Report and “The Daily Mail.”