KitKats have been around for decades and they're one of Australia's best chocolates.
But Nestle has decided to switch things up a bit by creating a new flavour based off the discovery of the world's fourth type of chocolate.
According to the Daily Mail, the ruby red blocks were sold in Melbourne last year and were such a hit that they flew off the shelves. People even started selling the choccies for four figure sums online.
But now it seems as though everyone close to a Woolworths will be able to get their hands on them as they go nationwide.
Head Chocolatier Connie Yuen: "Ruby chocolate was an instant hit at KitKat Chocolatory last year, with KitKat Ruby Sublime selling out in just 10 days.
"KitKat has been inundated with requests from consumers across the country since Ruby chocolate was introduced.
"We're delighted to be giving more people the chance to try it, with the launch of limited edition KitKat Ruby, timed perfectly to celebrate ruby chocolate's first birthday in Australia!"
It'll be in stores from May 1 but there's no word on how long they'll stick around, so you better stock up.
The ruby red KitKats launched in the UK last year after it banged in South Korea and Japan - why wouldn't it, it looks delicious.
The new flavour was created by Swiss scientists in 2017, which is the first time in 80 years that a new chocolate type had been founded.
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Chocolatier Barry Callebaut has revealed the new invention, describing it as 'an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness'. The chocolate is made from the ruby cocoa bean and the company has managed to draw the bean's natural flavours out.
According to their website, no berries, berry flavouring or colouring is added.
In a statement, the company says: "The ruby bean is unique because the fresh berry-fruitiness and colour precursors are naturally present. The cocoa beans are sourced from different regions of the world.
"The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
"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."
No doubt the flavour will be added to all sorts of things in the future. Imagine a pink chocolate fountain or pink chocolate strawberries.
Featured Image Credit: KitKat/NestleTopics: Food, Chocolate, Community, Australia