By next Valentine’s Day, you will most likely be able to buy naturally pink chocolate for your loved ones.
It’s not just dark, milk or white chocolate anymore. A recent discovery by the world’s largest cocoa processor Barry Callebaut AG unveiled the newest natural kind of chocolate since the first white chocolate bar by Nestle 80 years ago.
The company prefers to call it “ruby chocolate,” and the pinkish hue actually provides a fruity, berry-like, sweet-and-sour flavor.
“It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate,” the CEO said in a telephone interview to Bloomberg. “It has a nice balance that speaks a lot to millennials.”
Absolutely no colors or flavors are added to this chocolate. 13 years ago, Barry Callebaut discovered the possibility for ruby chocolate using unusual cocoa beans and a unique powder extracted during processing.
The chocolate was unleashed yesterday in Shanghai, but will not be for sale worldwide for several months. When available, ruby chocolate will come in various levels of fruitiness.