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Swiss chocolate giant Barry Callebaut has said that they used ruby cocoa bean to create a confectionery that has a “berry-fruitiness and luscious smoothness.”
The article published in The Independent also added that the new chocolate, named Ruby for its red hue is only the fourth ever type to be created since the white version in the 1930s.
The firm hopes that the fourth kind will be a hit among chocoholics and foodies.
The new kind of chocolate will have an intense sensorial delight and the sweet treat will offer a totally new taste experience, which is not bitter, milky or sweet.
“Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture.”
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