Food

Scientists Debut A Brand New Type Of Chocolate—And It’s Pink

This "ruby" chocolate has a fruitier taste than regular chocolate.

What could be better than a decadent bar of chocolate? Pink chocolate!

Thanks to the Swiss company Barry Callebaut, you can now enjoy a light pink piece of chocolate — all without any food dyes.

Named “ruby chocolate,” it is the first new kind of natural chocolate in over 80 years, and it’s quite stunning.

The rose-colored chocolate, which was just launched in Shanghai on Sept. 5, is made from the ruby cocoa bean. Despite its appearance, the chocolate is made just from this cocoa bean and contains no other berries, added flavors or food coloring.

Ruby chocolate has a fruitier taste than regular chocolate, which makes this pink dessert unique. Unlike dark or milk chocolate, it’s not bitter, milky, or sweet. Instead, its flavor profile is a “tension between berry-fruitiness and luscious smoothness,” reports the New York Times.

According to Barry Callebaut’s news release, the cocoa beans are sourced from different regions of the world, including Brazil, Ecuador and the Ivory Coast. The company managed to unlock its special attributes through an innovative process that took many years to develop.

However, the process is entirely shrouded in secrecy: The Times reports that the creators are keeping mum on how ruby cocoa beans give off the pink hue and fruity taste.

Barry Callebaut was also the first to launch white chocolate 80 years ago. With the addition of ruby chocolate, there are now four types of chocolate in the world, including dark chocolate and milk chocolate.

With the rise of “millennial pink” as a popular color shade and an increased demand for affordable luxury items, it’s no surprise that the makers of ruby chocolate had a younger generation in mind. Who doesn’t love a quirky new food item in an unusual color?

We didn’t think chocolate could get any better, but once we found out it came in our favorite shade of pink, this chocolate has become a game changer.