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For 80 years that the chocolate industry did not find a new variety of this delicacy, it finally succeeded and is pink.
It was the Swiss chocolate house Barry Callebaut who recently presented their discovery. A true revolution for the gastronomy of the next decade.
They define the new variety as the fourth flavor, after milk chocolate, pure white and black. This discovery has taken more than 10 years of research and development to find the so-called chocolate "Ruby", from reddish pods grown in the Ivory Coast, Ecuador and Brazil.
The new pink chocolate, Ruby
The CEO of the company, Antonine de Saint-Affrique tells as a child with new shoes what this consists ofrevolutionary fourth chocolate: powder extracted by crushing the exotic red pods.
Contains no added colors or flavorings, not even berry extract.
“Ruby chocolate is very special, the fourth variety. It is a natural chocolate: it already has that ruby color, with asAbsolutely unique dish, chocolate with a fresh and fruity nuance ”, explained the CEO at the presentation.
Gigantic pink chocolate fondues, lollipops, biscuits, whole ounces and every imaginable delicacy came together at the Ruby launch, where these mysterious natural pods from the Southern Hemisphere could also be observed.
Fourth chocolate for 'millennials'
The last time a variety of chocolate was discovered was in the 1930s and since then it has been consumed mostly black, white and milk.
The 'millennials' are the target generation who hope to surprise with this flavor that would have been invented in their century, with a technological empire behind it and the guarantee of the great Swiss chocolate masters.
Characteristics of Ruby, the pink chocolate
Could have been invented by himself Willy Wonka, but no, this chocolate is a reality.
It has a vibrant color, between pink and reddish. Its flavor is not bitter, milky or sweet, but it is light, fruity and with a smooth texture, which makes it easy to consume, urging to ingest larger amounts than conventional chocolate.