It was approximately 80 years ago that white chocolate was created, joining the existing dark chocolate and milk chocolate to form a sort of holy trinity. Well, earlier this month, Switzerland's Barry Callebaut company unveiled a fourth chocolate. Known as ruby chocolate, its distinctive flavour and colour come naturally from the ruby cocoa bean.
According to the company, the unique process of making chocolate from the bean took "many years" to develop, and involved a collaboration with scientists at Germany's Jacobs University. Its flavour is described as being "not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness."
No colour is added, nor are any berries or berry flavouring.
Ruby chocolate was officially introduced at a launch event in Shanghai on Sept. 5th. According to the company's Facebook page, products containing it probably won't make their way onto the market for at least six months.
Source: Barry Callebaut via Mother Nature Network/New Atlas.
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