Named ‘Ruby’, the intriguing pink-hued delicacy is the first new type of chocolate in 80 years. Now officially the fourth main type of chocolate after milk, dark and white, the new variety uses the ruby cocoa bean to produce a uniquely smooth and fruity flavor.The last new type of chocolate, white, was developed all the way back in the 1930s.
“Ruby chocolate is very different and clever stuff,” said industry expert Angus Kennedy.
“It’s refreshing and has a light, creamy texture. It tastes so light and fruity you don’t really realize you’re gobbling up one chocolate after the other, so it means consumers will be able to eat more of it than other types of conventional chocolate.”
“Whether this a good or bad thing depends on your point of view.”
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