For the first time in 80 years, there is a new kind of chocolate on the market. Barry Callebaut added ruby chocolate to its portfolio.

“Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally,” said Peter Boone, chief innovation and quality officer, Barry Callebaut. “We’re looking forward to working with our partners on introducing this breakthrough to the market and making the new ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to dark, milk and white chocolate.”

Made from the ruby cocoa bean, this chocolate has an intense taste and a reddish hue one would expect. The chocolate combines berry-fruitiness with a smooth texture, setting it apart from bitter, milky and sweet flavors of the other three chocolates. The berry flavors and color precursors are naturally present in the bean. 

Barry Callebaut developed the chocolate through its global network of R&D centers and the Jacobs University. The beans were sourced from different regions throughout the world. 

“Consumer research in very different markets confirms that ruby chocolate not only satisfies a new consumer need found among millennials — hedonistic indulgence — but also high purchase intent at different price points,” Mr. Boone said.

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