Scientists have come up with a fourth type of chocolate…. and it’s naturally pink

You think you’ve had every kind of chocolate under the sun.
You’re a connoisseur of white. A devotee of milk. A recent convert to the 85% cocoa stuff.

Ben & Jerry’s dairy-free ice cream for vegans is finally here
There’s nothing about chocolate you don’t know or love.
That was, until now.

Because scientists at the Swiss chocolatiers, Barry Callebaut, have just invented a totally new type of creamy goodness – and it’s pink.

Ruby is the first new type of chocolate since white chocolate was developed in the 1930s.

It’s bang-on-millennial-trend-pink hue isn’t a result of adding any berries, flavouring or colouring – it comes from the Ruby cocoa bean with which it’s made.

And it’s that bean, generally found in Ecuador, Brazil and the Ivory Coast, that account for the chocolate’s distinctive flavour.

‘Ruby chocolate is the fourth type of chocolate and is an intense sensorial delight,’ Barry Callebaut says.

‘A tension between berry-fruitiness and luscious smoothness.’
And yes, according to the company’s CEO, the chocolate is going to be targeted at millennials.

In an interview with Bloomberg, they say that: ‘It’s natural, it’s colourful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate.

‘It has a nice balance that speaks a lot to millennials.’
So, prepare to see a million candid ruby chocolate snaps on your Instagram any day soon.

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