Millenial pink lovers, here’s something for your sweet tooth.
Swiss chocolate manufacturer Barry Callebaut unveiled a new kind of natural chocolate called “Ruby Chocolate.”
The brand unveiled the newest chocolate variant at a special launch event in Shanghai on Tuesday, Sept 5.
— Barry Callebaut (@BCgroupnews) September 5, 2017
It comes almost 80 years after the introduction of the latest chocolate derivative, the white chocolate.
“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. To create Ruby chocolate no berries or berry flavor, nor color, is added,” the company said in a press release.
The Ruby chocolate, which has an “intense taste and characteristic red color,” was made from Ruby cocoa bean unique for its fresh berry-fruitiness and natural color precursors. The Swiss chocolatier sourced the beans from different regions of the world.
The chocolate variant has been subjected to a consumer research run in the United Kingdom, United States, China and Japan and it indicated that consumers would buy Ruby chocolate at different price points.
“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,” Barry Callebaut’s Chief Innovation & Quality Officer Peter Boone said.
No information is out yet when, where and how will it be made available in the Philippine market. ASAP please!
The company, however, assured chocolate and millenial pink lovers that they are working with partners to introduce the innovative breakthrough to the market.
Will you purchase the ruby chocolate? We will definitely hoard once it’s available!
Photo from Independent
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