In 2017 it was
announced that there are now four types of chocolate. Joining milk, dark and white is ruby.
According to the website of its originator Barry Callebaut, a Belgian- Swiss
cocoa company “Ruby offers an intense
sensorial delight, a totally new taste experience: neither bitter, milky or
sweet, but a tension of fresh berry fruitiness and luscious smoothness.” Others
have described it as having intense fruitiness as well as fresh and sour notes.
Ruby chocolate is not, as some have imagined, just another flavoured chocolate
but is made from an existing cocoa bean variety that can be processed into a distinctive
taste. In truth such a new product should already have
created more waves than it has but its existence is not that widely known. When
I mentioned it at work amongst colleagues who between them know about most
subjects raised nobody else had even heard of it.
