For the last 80 years it has been agreed upon that there are three classes of chocolate: dark, milk, and white. The Barry Callebaut Group, a foremost authority on the subject of chocolate in Zurich, announced that a fourth official category was added to the three current types, ruby. This new chocolate is made from a ruby cocoa bean, which is distinctive for both its color and taste.
Under the current classifications, dark chocolate has to be at least 70 percent cocoa, milk chocolate is dark with dairy added, and white chocolate is a mixture of milk solids and at least 20 percent cocoa butter.
Barry Callebaut is sourcing specific beans from the Ivory Coast, Ecuador, and Brazil; during processing, it extracts a powder that’s used to color the end product. The result is a fruitier kind of chocolate with a pink hue that Millennials can’t seem to get enough of.
“It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate,” Barry Callebaut’s CEO Antoine de Saint-Affrique explained. “It has a nice balance that speaks a lot to millennials.”
Ruby chocolate has an intense taste and characteristic reddish color. The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. 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.