The makers of #ruby chocolate say it has a unique taste that is smooth and fruity.
Barry Callebaut, which makes chocolate for major food companies such as Nestle (NESN.S) and Unilever (ULVR.L) (UNc.AS) through outsourcing deals, also supplies chefs with premium ingredients through its gourmet and specialities business. As Hershey cuts 15 per cent of its staff and Nestle tries to sell its U.S. chocolate business, ruby chocolate raises the possibility that next Valentine's Day may arrive with store shelves full of naturally pink chocolate hearts. Instead, the bean's flavoring was unlocked through an "innovative process that took many years to develop".
"It's natural, it's colorful, it's hedonistic, there's an indulgence aspect to it, but it keeps the authenticity of chocolate", Saint-Affrique said. "It has a nice balance that speaks a lot to millennials".
Over the course of its research, the chocolate was tested and validated in countries such as the U.S., the U.K., Japan and China. Eater notes that the new chocolate may take almost a year to make it to the U.S.
"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", it said in a statement.
Swiss cocoa giant Barry Callebaut said the chocolate is made from the ruby cocoa bean and has no berry flavoring or color added.
The pinky colour comes from a powder that is extracted during the processing of beans that are grown in the Ivory Coast, Ecuador and Brazil. Until this week, it was the last new kind of chocolate to enter the world market. The top grower earlier this year cut the price paid to farmers by 36 per cent for the smaller of two annual crops that started in April. Fatima Mendy, who has a cocoa bean farm in Ghana, is sceptical about this product. "This has much higher margins".