Switzerland unveils a new kind of chocolate for the first time in 80 years

Switzerland, a country famed for its services to chocolate, has unveiled a new kind of the sweet stuff called “Ruby”.

The pink hued chocolate, launched Tuesday, is the fourth type ever to be created and comes 80 years after the launch of White chocolate.

Barry Callebaut, the chocolatiers behind the creation, say the new product will satisfy a new need among Millennials – those born since the early 80s – “hedonistic indulgence.”

‘Ruby’ chocolate is characterised by a “fresh berry-fruitiness” and a distinct colour, which distinguishes it from its predecessors, Dark, Milk and White. It is made from the Ruby cocoa bean, which has a distinct set of attributes to those used in other chocolates, and is the result of several years of testing by Barry Callebaut.

The product does not contain any berry flavoring or coloring, but the launch comes at a time when confectioners are under increasing pressure as consumers demonstrate a shift towards healthier alternatives. Global chocolate market volumes declined 1.5 percent in 2015 and 0.4 percent last year, according to Euromonitor.

Switzerland, a country famed for its services to chocolate, has unveiled a new iteration of the sweet stuff called “Ruby”.

The pink hued chocolate, launched Tuesday, is the fourth type ever to be created and comes 80 years after the launch of White chocolate.

Barry Callebaut, the chocolatiers behind the creation, say the new product will satisfy a new need among Millennials – those born since the early 80s – “hedonistic indulgence.”

‘Ruby’ chocolate is characterised by a “fresh berry-fruitiness” and a distinct colour, which distinguishes it from its predecessors, Dark, Milk and White. It is made from the Ruby cocoa bean, which has a distinct set of attributes to those used in other chocolates, and is the result of several years of testing by Barry Callebaut.

The product does not contain any berry flavoring or coloring, but the launch comes at a time when confectioners are under increasing pressure as consumers demonstrate a shift towards healthier alternatives. Global chocolate market volumes declined 1.5 percent in 2015 and 0.4 percent last year, according to Euromonitor.

Source: CNBC

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