Are you a milk, dark or white chocolate kind of person?
If you’d define yourself as neither of these, you’re in luck, as scientists claim to have invented a fourth flavour of chocolate to add to the family.
Swiss chocolate firm Barry Callebaut says ‘ruby’ chocolate is the fourth ever type to be created since white chocolate in the 1930s, and has a “berry-fruitiness and luscious smoothness”.
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True to its name, it also has a pinkish hue, making it particularly Instagrammable.
It’s made using the ruby cocoa bean, which means its colour and flavour are totally natural – no berries or extra colourings added – having an “intense sensorial delight” and offering a “totally new taste experience, which is not bitter, milky or sweet”.
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“It’s refreshing and has a light, creamy texture.
“It tastes so light and fruity you don’t really realise you’re gobbling up one chocolate [after] 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.”
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