Are you ready for an entirely new experience of chocolate? While we probably think of chocolate as a perfected ingredient, the food scientists at Swiss company Barry Callebaut think something was lacking. And now they have unveiled the first new kind of natural chocolate introduced into the economy in more than 80 years. For those who love pink, this new type of chocolate is going to blow dark, milk and white chocolate out of the water. Get ready to fall in love with ruby chocolate.
With a rosy pink hue, the new chocolate flavor comes from the Ruby cocoa bean. And on Tuesday the world got its first taste at the brand-new flavor of chocolate. At a special event in Shanghai, China, Ruby chocolate was shown. This chocolate looks different and has a unique taste. Imagine a deep, delicious chocolate flavor with a fruitier, lighter taste.
“The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” the company said in a news release. “To create Ruby chocolate, no berries or berry flavor, nor color, is added.”
You read that correctly. Ruby chocolate has no artificially added flavors or colors.
The Swiss chocolate company told TODAY in an email that the Ruby bean is found in Ecuador, Brazil and the Ivory Coast.
But the recipe is difficult. The spokesperson said, “but you need the right” bean to get the perfect taste.
The Swiss chocolate company Barry Callebaut “is able to identify the specific Ruby beans. Secondly, we developed a unique processing that makes those special precursors come alive, creating Ruby chocolate.”
White chocolate is the second youngest chocolate flavor, launched by Nestle back in the 1930s. But is it not a true chocolate as it contains no cocoa solids.
The spokesperson calls Ruby chocolate a “real chocolate.” It is not a derivative like white chocolate.
Although red cocoa powder has hit the market in recent years, Barry Callebaut attests that this is the first time a “natural reddish chocolate” was produced.
“You could try and copy the color and try to copy the flavor, but making a real chocolate, which is just made out of normal chocolate ingredients, with that taste and with that color would be extraordinarily difficult,” said Barry Callebaut CEO Antoine de Saint-Affrique.
Unfortunately, the public will have to wait for a taste. In 18 months the product will be ready for mass consumption.
“Where it appears first will depend on our customers, and who launches first.”
The chocolate company suspects this new chocolate will be a big hit among Millennials.
“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,” said Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, in a statement.
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