London- For the first time in 80 years, Swiss confectioners have unveiled a fourth type of chocolate after milk, dark and white, called Ruby.
Swiss chocolate giant Barry Callebaut says it used the ruby cocoa bean to create a confectionery with “berry-fruitiness and luscious smoothness”.
The new sweet, named Ruby after its characteristic red hue, is only the fourth ever type to be created since the white version in the 1930s – according to the firm – which hopes it’ll be a hit among chocoholics and foodie millennials alike.
Said to have an “intense sensorial delight” the sweet treat offers a “totally new taste experience, which is not bitter, milky or sweet.”
And, by unlocking the attributes of the ruby cocoa bean over the course of several years, its flavors and coloring are entirely natural with no berries or berry flavor added.
Headquartered in Switzerland, the Barry Callebaut Group has been listed on the SIX Swiss Exchange since 1998 and resulted from the merger between Belgian chocolate maker Callebaut and French chocolate producer Cacao Barry.
“Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials – Hedonistic Indulgence – but also high purchase intent at different price points,” said Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer.