Ruby chocolate was developed from the ruby cocoa bean, according to the developers at Barry Callebaut, a Swiss-based organization that's among the worlds biggest chocolate producers. The chocolate has a naturally pinky-red color (hello, Instagram?) and an intense taste that the company describes as not bitter, milky, or sweet, but rather a "tension between berry-fruitiness and luscious smoothness." The berry overtones come from the cocoa bean, they say, not from added flavors.
Callebaut says this is the first new kind of chocolate on the market since white chocolate, which is made with cocoa butter and not cocoa powder. White chocolate was introduced in the 1930s. A company spokeswoman estimates ruby chocolate will be available on retail shelves sometime between 6 and 18 months from now. It should be available in the same formats as other chocolate types.
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