Zurich, Switzerland — Claiming it to be the fourth type of chocolate — joining dark, milk and white — Barry Callebaut AG is introducing Ruby chocolate.
While the pink-hued chocolate has berry notes, the supplier reports no fruits, berry flavors or colors are added during production. Made with the Ruby cocoa variety, the chocolate is not bitter, milky or sweet, delivering berry-fruitiness and a smooth mouthfeel.
Peter Boone, Callebaut’s chief innovation and quality officer, says: “Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among millennials — hedonistic indulgence — but also high purchase intent at different price points. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to manufacturers and consumers around the world as the fourth reference next to dark, milk and white.”