Swiss choclate giant Barry Callebaut has said that they used ruby cocoa bean to creat a confectionary that has a “berry-fruitiness and luscious smoothness.”
The article published in The Independent also added that the new chocolate, named Ruby for its red hue is only the fourth ever type to be created since the white version in the 1930s. The firm hopes that the fourth kind will be a hit among chocoholics and foodies.
According to the firm, the new kind of chocolate will have an intense sensorial delight and the sweet treat will offer a totally new taste experience, which is not bitter, milky or sweet.
Speaking to The Sun, chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy said, “Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture.”
He went on to add, “It tastes so light and fruity you don’t really realise you’re gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate. Whether this a good or bad thing depends on your point of view.”
While it remains to be seen if it is just a marketing gimmick, the fact that it is made by the largest manufacturer of both chocolate and cocoa products is encouraging.
Speaking about the fourth kind, Peter Boone, Barry Callebaut’s Chief Innovation and Quality Officer said, “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.”