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For the first time in 80 years there's a new type of chocolate

Ruby Chocolate is the newest natural millennial-pink food item.

Swiss chocolate makers have added a new color to the chocolate cache, Ruby Cholocate. Picture: barry-callebaut.com

Swiss chocolate makers introduced a new pink chocolate colour for the first time in 80 years.

Ruby Chocolate is the newest natural millennial-pink food item.

The ruby cocoa bean gives the chocolate its distinct pink pigment without the use of additives.

It supposedly tastes fruity and smooth, with hints of berry.

It’s rosy, fruity, and looks like it came straight out of that generator that’s slowly turning everything around us millennial pink.

Ruby chocolate is the newest natural chocolate variety since the creation of white chocolate 80 years ago by Nestle.

The pink hued product comes to us from the labs of Barry Callebaut AG, the world’s largest cocoa processors.

Though the colour may lean more pink than red, its developers are sticking to “ruby” when labelling their newest chocolate.

The name comes from the ruby cocoa bean, the red-tinged fruit that gives the chocolate its distinct pink pigment. After a decade of development, Barry Callebaut devised a method for utilizing the bean’s unique appearance and flavor profile without the use of additives. Red-dyed cocoa power and chocolate may exist, but ruby chocolate's color is notably natural.

Its color is not the only thing drawing attention to the chocolate. It supposedly tastes fruity and smooth, with hints of berry. "It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate," the company’s CEO, Antoine de Saint-Affrique, told Bloomberg.

The enchanting new chocolate was revealed at an event in Shanghai, China but its arrival in our local grocery stores remains unknown. For now, I’ll just fantasize about the dreamy new color all these chocolate-based desserts will take.

Written by Valerio Farris, writer for Food52.

This article was republished courtesy of the World Economic Forum.

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