Chocolate lovers, prepare to delight in a whole new taste sensation.
It’s been eighty years since white chocolate was introduced, but Swiss confectioner Barry Callebaut thinks his new Ruby chocolate will appeal to the Millennials’ tendency toward “hedonistic indulgence.”
‘Ruby’ chocolate is characterised by a “fresh berry-fruitiness” and a distinct colour, which distinguishes it from its predecessors, Dark, Milk and White. It is made from the Ruby cocoa bean, which has a distinct set of attributes to those used in other chocolates, and is the result of several years of testing by Barry Callebaut.
It should be released to chocolate makers to develop their own products within the next six months.
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