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Newly Discovered 'Ruby Chocolate' Is The Pink Chocolate Of Your Dreams

You've eaten milk chocolate, white chocolate, dark chocolate, and chances are you've got a favorite. But at the end of the day, it's still chocolate you're eating, and chocolate, unless it's covered by white flecks after being stuck in a box on the back of the clearance shelf for two years, is almost always good.

But what if there was a fourth strain of chocolate that you could add to your arsenal of go-to deliciousness?

Well, in order to get a radically new type of chocolate, you'd need to find a new type of cocoa bean and some ingenuous scientists. Thankfully, humanity's got both and as a result we've now got Ruby chocolate.

All right, so the Ruby cocoa bean isn't really a new discovery. It's existed in Ecuador, Brazil, and the Ivory Coast for a while now. It's what the Swiss chocolatiers at Barry Callebaut have done with the bean that's so exciting, and that's develop a process to use the bean in creating an all new type of chocolate.

It's pink in color and has berry undertones, so you can imagine that it'll perfectly lend itself to some fruity baking recipes already. According to the press release, the taste "is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness."

Cabellaut's CEO said that part of its strategy in selling Ruby chocolate is to target millennials, and seeing that pink versions of everything are coming out now, along with Millennial pink being an official color and all, it won't take long for people's Instagram feeds to be full of Ruby chocolate.

It's also the first time that an entirely new type of chocolate was created since the development of white chocolate in the 1930s, so it's a pretty big deal, even if you're (gasp) not a chocolate person. Which I'm not convinced is actually a thing, to be honest.

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Expect to see this deliciousness on store shelves sooner than later. Until you get your hands on it though, just ogle these tempting photos in the meantime.

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Excited to see how your tastebuds will handle it?

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