Swiss Scientist Have Created a New Natural Chocolate Flavor

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    Thanks to advancements in food technology, Chocolate can be produced to taste like pretty much anything. They have since fused the delicious confectionery with lime, lemon grass with peppercorn, chilli, bacon, coconut, nuts and many more artificial flavors. But… that's only adding to chocolate.

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    Researchers in Switzerland have actually invented a new natural (yes natural!!!) flavor, Ruby. It's the first time in 80 years that a new chocolate has been included on the list after white was inducted in 1937.

    Chocolatier Barry Callebaut has revealed the new flavor and described it as 'an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness'. (we need this now!) The chocolate is made from the ruby cocoa bean and the company has managed to draw the bean's natural flavors out. (Mouth watering)

    According to their website, no berries, berry flavoring or coloring is added… making it actually all Natural!

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    In a statement, the company says: "The ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. The cocoa beans are sourced from different regions of the world […] The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop [...] 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."

    This is such a tease!!

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    Peter Boone, Barry Callebaut's Chief Innovation & Quality Officer, said, "Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa (true!). Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need but also high purchase intent at different price points." We mean… it is chocolate so people will be pleased no matter what, right?

    Sadly for us, the product hasn't been released yet, but Barry Callebaut says it's in the process to work with as many suppliers to get as many people tasting it as quickly as possible!

    So, it is really great news. We get to add more chocolate to our delicious supply list! We just wonder what amazing desserts, drinks, food anything really will be made with this!


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