Scientists Invent a Unique Fourth Type of Chocolate after 80 Years of Research

All those who have a sweet tooth have many reasons to rejoice because believe it or not there is a new chocolate invented by the Zurich company Barry Callebaut. Called Ruby Chocolate, it is a delight on the senses and features a flavor between berries and fruit. This fourth type of Ruby chocolate to come out of Barry Callebaut 80 years after the launch of White chocolate which was the third chocolate from Barry Callebaut being made from Dark chocolate and milk.

1Made from a unique manufacturing process

The fourth type of Ruby Chocolate is made from the Ruby cocoa bean through a unique processing procedure formulated and known only to Barry Callebaut. It is formulated to enhance and unlock the flavor of the Ruby cocoa bean where no berries or artificial flavoring is added to it. The chocolate is characterized by its intense taste, luscious smoothness and reddish color.

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2A true delight on the senses

The exact taste of the fourth type of chocolate is fruity and sour. The pinky red coloring comes from the Ruby cocoa bean that contains colored pigments within it. In a press release Barry Callebaut described it as “an intense sensorial delight and a tension between berry-fruitiness and luscious smoothness.

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