Just when you thought the millennial pink obsession may be coming to an end, Swiss chocolate scientists have brought it back in the form of natural, fruity and daringly trendy new ruby chocolate, the newest natural chocolate color in 80 years.
The rosy-hued chocolate was discovered by Barry Callebaut, the world's largest supplier of cocoa and chocolate products, and the company responsible for producing the chocolate for all of Nestlé and Hershey's sweet treats. The rich pink tone comes from a special type of cocoa bean found on the Ivory Coast, Ecuador and Brazil. A unique process developed by the company extracts a powder from the bean, which creates the ruby color.
The company describes "the fourth chocolate type" as one that is a completely new taste experience, "which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. To create Ruby chocolate no berries or berry flavor, nor color, is added," the company writes in a press release.
The last time a new chocolate was introduced was in the 1930s, when Nestlé launched white chocolate, which is actually a chocolate derivative. The fourth chocolate (no, not Valrhona's infamous blond chocolate) is not a derivative and has no additives.
The ruby chocolate has been tested in markets in the UK, U.S., China and Japan, according to the company, but the chocolate may not be ready for mass consumption for at least 18 months, NBC News reports.
We can only hope it tastes as good as it is stylish.
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