Ruby Chocolate Wants a Place at the Table With Dark, Milk and White—Jacey Fortin, The New York Times
Does the world need a fourth kind of chocolate?
We have dark. We have milk. And we have a people still divided over whether white chocolate — typically made with cocoa butter, not cocoa powder — has any right to call itself a chocolate at all.
You might call it millennial pink if you were so inclined. But Callebaut called it “ruby chocolate” in a news release on Tuesday, adding that it “offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.”
Now a chocolate manufacturer based in Switzerland, Barry Callebaut, is unveiling a whole new concoction that comes in a pale, rosy shade.