Milk chocolate, Dark chocolate, White chocolate. The world is well and ready for variety. The world of chocolate is set to oblige, with a fourth chocolate flavor.Behold your taste buds for they are now to experience a revolutionary chocolate explosion, ruby chocolate.
Eighty years after the world was introduced to white chocolate by Nestle, Ruby chocolate is the next big discovery for the culinary world. Discovered and developed by Barry Callebaut, the world’s largest cocoa processor, the luscious colour and taste of the chocolate was launched in Shanghai this Wednesday.
Milk, dark and white chocolate has been melted, frosted, and baked in too many ways yet manages to allure chocolate-lovers world over. Ruby chocolate offers another occasion to tease your taste buds into the nefarious world of chocolate.
Ruby chocolate is set to become the fourth flavour of chocolate.
Described as ‘a tension between berry-fruitiness and luscious smoothness’ by Barry Callebaut’s website, Ruby chocolate is destined to add to Instagrammers color palette. The beans sourced from the Ivory Coast, Ecuador and Brazil took the Zurich based company 13 years to process and perfect. The dark peachy pink hue of the chocolate is free of any added artificial colour and has a distinct berry flavour, retained from its beans. The company’s chief innovation and quality officer, Peter Boone clarified that these beans have by no means been tampered by science.
“We don’t add flavourings, we don’t add colouring, or additives: it’s purely coming out of this bean, and it is all natural,” Boone told The Guardian.
As millennials scavenge to find colour in their food palette, ruby chocolate is expected to fulfill the ‘hedonistic indulgences’ of the current food porn driven generation.
The newest entrant to the culinary world is expected to hit the aisles in UK in the next six months, even as the rest of the world is already letting lose of their purse strings.