There's a New Flavor in Chocolate Town

     Are you tired of having to choose between dark, milk, or white chocolate? Then you may want to try the pink-huedruby. Created by Swiss chocolatier Barry Callebaut, the all-natural confection is the first new variety to come to market since Nestlé introduced the world to white chocolate in 1930.

     Unveiled at a special launch event in Shanghai, China on September 5, 2017, ruby chocolate is the brand new flavor. It offers a new gastronomicexperience, one that is not bitter, milky, or sweet. Callebaut describes the flavor as a “tension between berry-fruitiness and luscious smoothness.”

     The Zurich-based manufacturer also asserts that no berries, berry flavor, or color are used to create the new confection. Instead, the all-natural chocolate gets its hue, and unusual taste, from the unique ruby bean. It belongs to the same species of cacao plants used to create traditional chocolate but contains a unique mix of compounds.

     While Callebaut will not reveal the proprietary process used to extract the pink color and fruity taste, the company says it took their research team along with experts from Jacob’s University, 13 years to unlock the ruby bean’s attributes.