There's dark chocolate, there's milk chocolate, white chocolate, and now there's PINK chocolate! If you think this sumptuous sweet temptation can't get any better, then you would be surprised how wonderful this discovery is. Though many are skeptical about its taste, you can't help but wonder what scientists have in store for us when it comes to whipping up tasty treats.
Launched recently in Shanghai, you would most likely say "it's probably just white chocolate with food dye" but you are dead wrong. The concoction is made solely from special cocoa beans (duh!) with no berries, no added food coloring or artificial flavors. We know exactly what you're thinking…
What does it taste like?
Sourced from "ruby" cocoa beans, which we assume is a new species of cocoa developed by Barry Callebaut, ruby chocolate allegedly tastes fruitier than regular chocolate and is neither bitter, milky, or sweet. According to the New York Times, this rose-colored chocolate is a “tension between berry-fruitiness and luscious smoothness”. Disappointingly, it doesn't taste like rainbows.
"It's natural, it's colourful, it's hedonistic, there's an indulgence aspect to it, but it keeps the authenticity of chocolate"
So, how did it turn pink?!
The Times also reported that the chocolate company is still hush-hush about how exactly did bitter brown cocoa beans turn into this fruity pink goodness. What we do know is that these beans are sourced from different parts of the world including Brazil, Ecuador, and the Ivory Coast. Barry Callebaut managed to unlock a new process that turned it pink and it took years to develop - 80 years to be exact.
It took Barry Callebaut almost a century to follow up their success in creating new types of chocolate. It is also worth noting that the brand invented/ discovered white chocolate 80 years prior. So, you could say that Barry Callebaut is the Crème de la Crème of chocolates.
A week after Barry Callebaut unveiled their new type of chocolate in Shanghai, it is met with criticism. Chocolate Judge Luke Owen Smith, owner of The Chocolate Bar in Wellington, New Zealand, and an authority when it comes to anything chocolate says that the ruby chocolate is on "the fringe of what I would want to call chocolate", calling it a "gimmick".
Chocolate owes its dark color to the fermentation process of cocoa beans. Smith stated that "Cacao before fermentation, it's not really chocolate - it's cacao.", and since no process or ingredients is made public, "it dubious about whether you'd really want to call it chocolate because fermentation is where the chocolate flavour starts to begin coming in".
We eat up anything that's millennial pink, literally. It's new, quirky, and instagrammable, no wonder many of us would instantly be captivated with ruby chocolate. While it may face skepticism, one thing is for sure, Regina George and her gang will be all up on this chocolate every Wednesday.