A New, Fourth Chocolate Has Been Invented Called ‘Ruby Chocolate’ That’s Fruity, Slightly Sour and Deliciously Decadent
Move over dark, white and milk chocolate, because there’s a new, fourth chocolate in town – it’s called Ruby chocolate and it’s getting a lot of buzz for its unique flavor and pinkish color – without any food coloring. Ruby chocolate is manufactured from the Ruby cocoa bean, which contains pigments that are naturally pink. This decadent new variety follows white chocolate, which was reportedly invented 80 years ago.
The confectioner’s dream has a fruity and slightly sour taste that is sure to wow your taste buds. It’s been 13 years in the making for Barry Callebaut, the Zurich-based company. The company reportedly describes Ruby chocolate as “a tension between berry-fruitiness and luscious smoothness.”
The fourth chocolate was recently revealed to the world at an exclusive launch event in Shanghai. Several chocolatiers and confectionary sellers are currently scooping up the Ruby chocolate in massive batches to eventually distribute to the public. Get ready to put on your “ruby slippers” and be transported to a yummy place, chocolate lovers!
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