Swiss Wonka Invents New Kind of Chocolate, Calls It ‘Ruby’
This hasn't happened since white chocolate, c. 1930
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.
The Secret to Great Cocktails? Find Out in The Spill.
Suggested for you