We have the white, the milk, the dark and…wait for it. Barry Callebaut presents the fourth type in chocolate ‘Ruby’. Though the color may lean more pink than red, its developers are sticking to “ruby” when labeling their newest chocolate.
The Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates.
The taste experience is totally exquisite and new to all of us. The chocolate is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. Yum.
The name comes from the ruby cocoa bean, the red-tinged fruit that gives the chocolate its distinct pink pigment. After a decade of development, Barry Callebaut devised a method for utilizing the bean’s unique appearance and flavor without the use of additives.
Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, mentioned: “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. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to Dark, Milk and White chocolate.”
The enchanting new chocolate was revealed at an event in Shanghai this month. But we are still not sure about when this pretty pink chocolate will be hitting the shelves today, of our local grocery stores.
Images / Source: Barry Callebaut Group