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‘Ruby’ Chocolate Exists and It’s Almost Too Pretty to Eat

Are you sitting down? We have big news. Until now, the world has only known the likes of dark, milk, and white chocolate, but this week, we have been blessed with a fourth form of chocolate: ruby.

Sure, that’s exciting enough in and of itself, but it turns out, it’s also the first time a new kind of chocolate has been developed in 80 years. With all the new branding and special edition products on our shelves, you’d be forgiven for thinking that new chocolate was being developed on the regular… sadly, this is not the case! In fact, it took an entire team of scientists and numerous academics to develop ruby chocolate, revealed at an exclusive launch event in Shanghai, China, on September 5.

The chocolate gets its name from the ruby cocoa bean, which is used to create it.

The chocolate has been described as a unique because the “fresh berry-fruitiness and color precursors are naturally present,” explains a press release from Barry Callebaut, one of the world’s largest cocoa producers and grinders.

“The fourth type in chocolate offers a totally 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.”

Okay, okay… but when can we try this godsend for ourselves? Sadly, it won’t be for a while yet.

“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,” Peter Boone, Barry Callebaut’s chief innovation and quality officer said.

Guess we’ll have to make do with the old fashioned stuff in the meantime. Shame!

This post was written by Holly Royce. For more, check out our sister site, Now to Love.

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