There hasn’t been an innovation in the world of chocolate since the white variant was introduced in 1930, which is fine because — in the immortal words of Cogsworth in “Beauty and the Beast” — if ain’t baroque, don’t fix it.
But still, we’d never turn away a new kind of creamy, chocolate-y thing to munch on while we binge-watch Netflix.
And thanks to some Swiss chocolate scientists over at Barry Callebaut — the world’s leading manufacturer of the good stuff, producing 1.8 million tons of cocoa every year and with a revenue of almost $10 billion — that’s exactly what we’re getting. A brand new chocolate flavor called Ruby, developed from the Ruby Cocoa bean, colored a pleasingly millennial pink hue and that tastes like sweet, sweet berries despite having no added color or flavoring.
“Ruby chocolate is the fourth type of chocolate [after milk, white and dark] and is an intense sensorial delight,” a spokesperson for Barry Callebaut said after launching the chocolate to a panel of experts in China. (Sidebar: How can we get that gig? Does eating between three and four mini Kit Kats every day count as experience?)
And those experts couldn’t get enough of it. After tasting this chic new foodstuff, expert Angus Kennedy said, “Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture.”
“It tastes so light and fruity you don’t really realize you’re gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate. Whether this a good or bad thing depends on your point of view.”