New flavour of chocolate called Ruby invented by Swiss boffins after decades of trying… using THIS special ingredient
The ground-breaking treat, unveiled in China today, is the first new type of chocolate since the 1930s
SWISS scientists have invented an entirely new flavour of chocolate - called RUBY.
The ground-breaking treat, unveiled in China today is the first new type of chocolate since the white version was first created in Switzerland in the 1930s.
The new choccy - named after its red hue - contains a special Ruby Cocoa bean and tastes like berries, though no colour or extra berry extracts are added.
It joins the three existing types of milk, white and dark chocolate and is only the fourth form ever created.
The innovative sweet was created by Swiss chocolate giant Barry Callebaut and launched to a panel of chocolate experts in Shanghai, China.
A Barry Callebaut spokesman said: “Ruby chocolate is the fourth type of chocolate and is an intense sensorial delight.
"A tension between berry-fruitiness and luscious smoothness.”
Scientists in Belgium and France have spend decades working to unlock the Ruby Cocoa Bean and it is expected to be a hit with foodie millennial consumers looking for a trendy snack.
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Chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy said: “Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture.
“It tastes so light and fruity you don't really realise you're gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate. Whether this a good or bad thing depends on your point of view.”
'Like a real life Wonka'
CONFECTIONERY expert Angus compared Ruby to treats produced by fictional sweet-maker Willy Wonka.
He said: “It’s something that could have been invented by Wonka himself.
“The colour is a vibrant reddish-pink — different to anything else I’ve seen.
“It’s also sweet like traditional chocolate but, instead of the warm, cloying feel and flavour, the taste is zingy and fresh.
“It even leaves the palate cleansed and refreshed.”
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