Dark , Milk River , and white are the three principal types of chocolate recognized by theFood and Drug Administration . But follow an exciting new growing from a Swiss chocolate God Almighty , a fourth variety may before long be added to the lineup . AsBloombergreports , the blushful - hued product , dub Ruby , is the first hot chocolate to get along in a new , natural colour sincewhite chocolatedebuted more than 80 years ago .
Ruby chocolate come from Barry Callebaut , an external chocolate production company with headquarters in Zürich , Switzerland . The new breed of drinking chocolate was the solution of about a decade of development from researchers at Barry Callebaut and Jacobs University in Bremen , Germany . To make the chocolate , they used ruby hot chocolate beans , which farm in Ecuador , Brazil , and West Africa ’s Ivory Coast . The final product “ offers a totally new perceptiveness experience , which is not acerbic , whitish , or sweet , but a tensity between berry - fruitiness and juicy smoothness , ” consort to apress release .
Along with its unique appreciation , the company hop-skip the coffee will worry consumer with its alluring appearing . The CEO of Barry Callebaut , Antoine de Saint - Affrique , told Bloomberg that test with international marketplace have been successful , even in China , where traditional chocolate is less mainstream than it is in the West .
Barry Callebaut uncover Ruby chocolate to the world at a launch upshot in Shanghai , China , on September 5 . The company is now working on making it available to manufacturer and consumers , which means that any sweet item that comes in dark , Milk River , and blanched burnt umber may soon come in crimson as well .
[ h / tBloomberg ]
