Chennai

Swiss chocolatier Barry Callebaut claims to have produced naturally pink chocolate from ruby cocoa beans, a variety that grows in different parts of the world, including Ecuador, Brazil, and the Ivory Coast.

The ruby pink hue is said to be the result of over a decade of research to create a new kind of chocolate from ruby cocoa beans. With no added flavouring, colouring, or additives, it is the fourth natural type of chocolate, which is not bitter, milky or sweet, but slightly tangy (berry-like) and smooth. It will take about six to maybe 12 months before the product is commercially available. It is yet to be approved by FDA (Food and Drug Administration).

Needless to say, it is predicted to be a great hit on social media when it hits the stands with its colour pop. The pink hue is said to be due to a powder extracted during the processing. It has taken the brand years of experiments and refinements in their labs to create this new kind of chocolate, which is meant for pure pleasure and hedonistic delight. 

The brand claims to have invented a new way of processing certain chocolate beans that isolates the flavour precursors that preserve a red colour and natural berry flavour.

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