Scientists from Switzerland have invented a new flavour of chocolate called ‘Ruby’, The Sun reported.
Unveiled in China on Tuesday, it is the first new type of chocolate since the white version which was created in Switzerland in the 1930s. The new chocolate – named after its red essence – contains a special Ruby Cocoa bean and tastes like berries, although it has been claimed that no colour was added and neither were berry extracts.
According to The Sun, it joins the three existing types of milk, white and dark chocolate, and is only the fourth form ever created. The Swiss chocolate giant Barry Callebaut created this Ruby chocolate and launched it to a panel of chocolate experts in Shanghai.
A Barry Callebaut spokesperson said: “Ruby chocolate is the fourth type of chocolate and is an intense sensorial delight, a tension between berry-fruitiness and luscious smoothness.”
Scientists in Belgium and France have spent decades working to unlock the Ruby Cocoa bean and it is expected to be a hit with the millennial consumers. Chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy said: “Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture.”
“It tastes so light and fruity you don’t really realise you’re gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate. Whether this a good or bad thing depends on your point of view.”