That is exactly what Swiss firm Barry Callebaut says it has achieved — the first new type of chocolate in 80 years.
The confectionary giant said this week that it used the ruby cocoa bean to create a new type of chocolate with “berry-fruitiness and luscious smoothness.”
The new chocolate, named Ruby, is the fourth type of chocolate created and the first since white chocolate was conceived in the 1930s, according to the firm.
“Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture,” editor of industry guidebook Kennedy’s Confection Angus Kennedy told The Sun.
“It tastes so light and fruity you don’t really realize 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.”
“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,” said Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, according to The Independent.
“We’re looking forward to working with our partners on introducing this innovative 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.”