Ruby Chocolate Makes its Debut

4 weeks ago by The Food Journal

Eighty years after the launch of white chocolate as the third type of chocolate after dark and milk, Swiss chocolatier Barry Callebaut has launched a new type of chocolate: Ruby chocolate. Targeted at millennials and the growing demand for luxury products among younger consumers, the new invention is characterised by a pink hue.

According to a news release by Barry Callebaut, Ruby chocolate offers a completely foreign taste experience. It’s not bitter, milky or sweet, but contains a berry-fruitiness and luscious smoothness. However, no berries or berry-like flavours, nor artificial colours, are added. The chocolate is made from the Ruby cocoa bean, which are sourced from different regions of the world.

Barry Callebaut is one of the world’s biggest suppliers of chocolate and cocoa products, and actually sells chocolate and other cocoa products to businesses, and not directly to consumers, so it may take some time for this new product to hit the shelves in your local supermarket.

Ruby chocolate was revealed at an exclusive launch event in Shanghai, China, on September 5, 2017.

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