The future of chocolate could be looking rosy – as ruby could hit the shelves alongside traditional white, milk and dark varieties
Chocolatier Barry Callebaut has unveiled the latest addition to the confectionery world some 80 years after white chocolate was first introduced to the market.
It is made from the ruby cocoa bean which is described as making a chocolate which has an “intense taste” alongside its “characteristic reddish colour”.
Developers said no berry flavouring or colour was added to the product.
Peter Boone, the company’s chief innovation and quality officer, said: “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.”
He hailed the new chocolate as an “innovative breakthrough” to the market and said it would be the “fourth reference” next to white, milk and dark varieties.
