The chocolate family got the new member, called “ruby”. With dark chocolate, white chocolate and milk chocolate, a Swiss chocolate maker is now adding a new ruby chocolate.
The world’s largest cocoa processor, Barry Callebaut AG has come up with the first pretty color for chocolate. The chocolate has extracted from the Ruby cocoa bean. The Zurich-based company is calling it as “ruby chocolate” due to its pinkish hue and a tasty fruity flavor.
This new product may lead to increase the sales of the struggling global chocolate market. Hershey has eliminated 15 percent of its staff and Nestle tried to sell its U .S. chocolate business. The company giants are hoping that the store shelves will be full of natural pink heart shaped chocolates by next Valentine’s Day.
Barry Callebaut AG’s CEO, Antoine de Saint-Affrique said, “It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate.” “It has a nice balance that speaks a lot to millennial,” he added.
De Saint- Affrique said that the new chocolate may also appeal to Chinese consumers. The research was conducted by Haystack and Ipsos and the company has tested the chocolate in the U.S., Japan, U.K., and China through the independent consumers.
He said, “We had the very good response in the key countries where we tested, but we’ve also had the very good response in China, which for chocolate is quite unusual.”
The white chocolate was launched in the 1930s by the Nestle and it is a chocolate derivative since it contains no cocoa solids. The spokesperson said that ruby chocolate is a “real chocolate and not a derivative.”
Barry Callebaut “is able to identify the specific Ruby beans. Secondly, we developed a unique processing that makes those special precursors come alive, creating Ruby chocolate.”