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Swiss scientists have developed a new type of chocolate they claim, made from a special type of cocoa bean called the 'Ruby,' the first since the introduction of white chocolate in the 1930s.
The Ruby chocolate, as it’s known, has been developed by the world’s biggest cocoa processor Barry Callebaut AG. The chocolate is said to be light and creamy, with a fruity flavour, both sweet and sour, and has a pinkish hue.
The product, which uses beans from the Ivory Coast, Ecuador and Brazil, has been in development for over a decade and has no added flavourings or colourings, the makers say. Barry Callebuat CEO Antoine de Saint-Affrique told Bloomberg that he hopes the product will appeal especially to millennials: “It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate. It has a nice balance that speaks a lot to millennials," he said.
So far the product has been tested in the U.K., U.S., China and Japan, receiving a “very good response,” particularly in China, they say. Time will tell if Ruby chocolate is to to be anything more than a marketing gimmick of course, but it will be interesting to see if it captures chocolate lovers' imagination.
Got a taste for it? Learn more about the cocoa bean with these 26 cocoa facts from A to Z. Also, did you know the Roca brothers of the three Michelin-starred El Celler de Can Roca are opening a chocolate shop?