In what seems like something taken out of ‘Charlie and the Chocolate Factory’, the Swiss cocoa processor, Barry Callebaut, has discovered a type of cocoa bean that can produce a naturally pink chocolate. Yes, that’s right! Pink!
The Swiss company has named the treat ‘Ruby’, and it has been already earned a label as “the fourth kind of chocolate”, joining the family of milk, dark and white.
The flavour, described as “a tension between berry-fruitiness and luscious smoothness”, has actually been in development by the company for 13 years. The decision that it had market potential came about two years ago when they realised millennials love the colour pink.
The company also told the Guardian they believe the treat will be an Instagram hit, stating that it will appeal to the “hedonistic indulgence” of millennials. And they’re probably right.
The fairytale-like chocolate will hopefully be hitting the shelves in between 6 and 18 months time, so keep your eyes peeled for what will most likely be the next big food trend.