Confectioners at Swiss company Barry Callebaut announced the discovery of a new type of chocolate called “Ruby” earlier this month. The chocolate varietal is the first new discovery in the field in 80 years and comes from “ruby” cocoa beans, which can be used as a base ingredient to create traditional confections such as bars, ganache, chips, and more. “We’re looking forward to working with our partners on introducing this innovative breakthrough to the market,” Barry Callebaut Chief Innovation and Quality Officer Peter Boone said, “and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to dark, milk, and white chocolate.” The company describes Ruby chocolate as a “totally new taste experience which is not bitter, milky, or sweet, but a tension between berry-fruitiness and luscious smoothness.” Current estimates predict that the raw ingredient will be available to manufacturers within six months.
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