I say no, but some disagree:
There hasn’t been an innovation in the world of chocolate since the white variant was introduced in 1930, which is fine because — in the immortal words of Cogsworth in “Beauty and the Beast” — if ain’t baroque, don’t fix it.
But still, we’d never turn away a new kind of creamy, chocolate-y thing to munch on while we binge-watch Netflix.
And thanks to some Swiss chocolate scientists over at Barry Callebaut — the world’s leading manufacturer of the good stuff, producing 1.8 million tons of cocoa every year and with a revenue of almost $10 billion — that’s exactly what we’re getting. A brand new chocolate flavor called Ruby, developed from the Ruby Cocoa bean, colored a pleasingly millennial pink hue and that tastes like sweet, sweet berries despite having no added color or flavoring.
“Ruby chocolate is the fourth type of chocolate [after milk, white and dark] and is an intense sensorial delight,” a spokesperson for Barry Callebaut said after launching the chocolate to a panel of experts in China.