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.