Raising The Bar: Food Scientists Have Discovered New Chocolate, & OMG It's Pink!
Posted On 11th September, 2017 @ 13:15 pm by Ketaki Mankame


The grass is supposed to be green, the sky is supposed to be blue, and chocolate was, until a few days ago, supposed to be brown (or white, if you insist). But last week, some food scientists had a ‘eureka’ moment when they discovered a new kind of chocolate after 80 whole years of the same old brown bars—Ruby Chocolate. 






Sure, we’ve seen artificially coloured chocolates before, but this baby is naturally pink in colour. One of the world’s leading suppliers of chocolate, Barry Callebaut (Switzerland), in a press release proudly announced that this new chocolate is “made from the Ruby cocoa bean through a unique processing [that] unlocks the flavor and colour tone naturally present in the Ruby bean.”


While the colour is definitely alluring, let’s come to the point—the taste. 


“The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.”


They also promise an “intense sensorial delight” with this new arrival. We hope it tastes as fancy as they are making it sound. 






Excited? Thought so. But don’t get your hopes too high because we hear that Ruby chocolate is not going to hit the markets for regular customers anytime in the next six months. It better be worth the wait!


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