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Food, Beverage & Hospitality
Published: 12 Sep 2017

Ruby Becomes Fourth Chocolate Type

Barry Callebaut

Swiss chocolatier Barry Callebaut has invented a fourth form of chocolate to sit alongside dark, milk and white – the first new variety developed in 80 years.

The new, pink-hued chocolate, dubbed Ruby, is made from ruby cocoa beans grown in the Ivory Coast, Ecuador and Brazil and gets its pinkish hue from powder extracted during the production process.

The chocolate has been described by the producer as having "a tension between berry fruitiness and luscious smoothness" and is less sweet than milk chocolate, with a lighter flavour profile.

Although the launch coincides with social media fascination around brightly and unexpectedly coloured foods (see rainbow bagels, black ice cream and Starbucks' multi-coloured Frappuccinos), ruby chocolate has taken the developers at Barry Callebaut 13 years to perfect. The confection will hit the shelves in the next six to 18 months.

For more on the latest chocolate innovations, see Luxury Food Trends 2017/18, Extra-Virgin Chocolate and Infused Snortable Cacao.

Meanwhile, Reframing Rare and New Food Covetables explore chocolate's ascent as a super-luxury good.

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