Swiss Scientists Have Managed To Create A Brand New Chocolate Flavour

Thanks to advancements in food technology, producers can pretty much make chocolate taste like anything. While some prefer the traditional flavours of dark, white and milk chocolate, companies have since fused the delicious confectionery with lime, lemon grass with peppercorn, chilli, bacon, coconut, nuts and many more artificial flavours.

But researchers in Switzerland have actually invented a new natural flavour to add to the old school list: Ruby.

It's the first time in 80 years that a new chocolate has been included on the list after white was inducted in 1937.

Credit: Barry Callebaut

Credit: Barry Callebaut

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.

Credit: Barry Callebaut

Credit: Barry Callebaut

"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."

Peter Boone, Barry Callebaut's Chief Innovation & Quality Officer, says: "Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials - Hedonistic Indulgence - but also high purchase intent at different price points."

The product hasn't been released yet, but Barry Callebaut says it's keen to work with suppliers to get as many people tasting its deliciousness as possible.

You can already see places like Starbucks coming up with new frappuccinos that work with Ruby.

Featured Image Credit: Barry Callebaut

Topics: Chocolate

Stewart Perrie

Stewart Perrie is a Trending Journalist at LADbible. His first job was as a newsreader and journalist at the award winning Sydney radio station, Macquarie Radio. He was solely responsible for the content broadcast on multiple stations across Australia when the MH17, Germanwings and AirAsia disasters unfolded. Stewart has covered the conflict in Syria for LADbible, interviewing a doctor on the front line, and has contributed to the hugely successful UOKM8 campaign.

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