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Move over white, dark and milk chocolate - for the first time in 80 years, Swiss scientists have invented a brand new type of chocolate.

There hasn’t been a new variety of the sweet treat since the creation of white chocolate in the 1930s but now, after years of development, foody scientists at Barry Callebaut have revealed a new pink confectionary named ‘ruby chocolate’.

The flavour and colour of the chocolate are entirely natural, extracted from the ruby cocoa bean, which gives the chocolate it’s unique pink colour and a fruity, berry-like flavour.

‘Consumer research in different markets confirms that ruby chocolate not only satisfies a new consumer need found among millennials, but also high purchase intent,’ explained Peter Boone, Barry Callebaut’s chief innovation and quality officer.

The confectioner will soon be rolling out the unusual chocolate worldwide to manufacturers and consumers, adding a fourth flavour to the traditional trio of chocolate. You can find out more here.


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