spaceSpace and Physics

Scientists Have Invented A Fourth Type Of Chocolate


Robin Andrews

Science & Policy Writer


Pretty in pink. Barry Callebaut

Rejoice, sweet-toothers, for there is a new chocolate in town. No, not just some fancy concoction of a pre-existing chocolate rearranged like some delicious Rubik’s cube – this is the first brand-new variety of chocolate since white chocolate was introduced to the world 80 years ago.

As you can tell from the photographs and footage on this article, it’s fairly pink, but that’s not due to any colorings or dye of any kind. Ruby chocolate is manufactured from the Ruby cocoa bean, which contains such pigments.


It tastes quite fruity, and a little sour. Barry Callebaut, the Zurich-based company that spent 13 long years developing the new sweet treat, describes it in a press release as “an intense sensorial delight,” adding that it’s “a tension between berry-fruitiness and luscious smoothness.”


The fourth chocolate was revealed to the world at an exclusive launch event in Shanghai earlier this month, and it’s not currently available to the public. It’s currently being sold off in huge batches to various chocolatiers and confectionary sellers around the world though, so don’t expect to wait too long before this new delight is available to chow down on.


At present, the chocolate composition remains a mystery. Dark chocolate is high on the cocoa, low on the milk; white chocolate is the opposite, and milk chocolate falls somewhere in-between. Where exactly does Ruby chocolate fall on this spectrum? Was it all made using just the bean, as some have claimed?

One thing's clear at this point – this aesthetically pleasing chocolate is an Instagrammable dream. Hopefully, it tastes as good as it looks!


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