Scientists claim to have invented a fourth type of chocolate, after milk, dark and white – the first new type of chocolate to be created in over 80 years!
Barry Callebaut, Swiss chocolatier, has managed to create the totally new flavour by using a ruby cocoa bean to create a pink sweet with “berry fruitiness and luscious smoothness”.
He called it Ruby after it’s pink-red hue, and it’s the first new type of chocolate invented since the 1930s, when white chocolate was created, also in Switzerland.
A press release on Barry Callebaut’s website describes eating ruby chocolate as an ‘all-encompassing sensorial experience’.
Whilst a Barry Callebaut spokesman was quoted as saying: “Ruby chocolate is the fourth type of chocolate and is an intense sensorial delight.
Fun fact: Despite it’s red hue, the ruby chocolate contains zero added flavours, colours, or berries!
The chocolate was first released to experts in the chocolate field in Shanghai earlier this week, where it’s creators said they hoped to crack the millennial market with the colourful and trendy choc.
Without further ado, let’s get to some information I’m sure you’re dying to know!
What does ruby chocolate taste like?
“It offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness,” describes inventor Barry
It’s said to be a unique taste, which will be hard to replicate without using the chocolate itself.
“It could be excellent news if the taste works for consumers, as it offers a new branch of manufacturers to explore,” said Bloomberg Intelligence analyst Duncan Fox
How much will the chocolate cost?
“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.” – Peter Boone, the company’s chief innovation and quality officer
This statement suggests the item has plans to enter not only the niche market, but also the popular market, suggesting there will be various price points, much like milk, dark, and white chocolate.
Edward George, head of soft commodities research at Lome, Togo-based lender Ecobank Transnational Inc. said: “This has much higher margins [than the other 3 types of chocolate].”
When will ruby chocolate hit the shelves, and when can I get it?
Peter Boone, the company’s chief innovation and quality officer, said: “The chocolatier predicts the new Ruby chocolate category will soon hit the shelves in shops around the world as the “fourth reference” next to milk, white and dark.”
The chocolate is expected to be in supermarkets by the end of the year!