Switzerland's Yum-Yummy Chocolate

By: Zainab

Pinkish hue derives from variant of familiar species of Cacao bean....

Does the world need a fourth kind of chocolate?

We have dark. We have milk. And we have people still divided over whether white chocolate -typically made with cocoa butter, not cocoa powder  -has any right to call itself a chocolate at all.

Now a chocolate manufacturer based in Switzerland, Barry Callebaut, is unveiling a whole new concoction that comes in a pale, rosy shade.

You might call it millennial pink if you were so inclined. But Callebaut called it ''ruby chocolate'' in a news release last week, adding ''that it offers a totally new taste experience, which is not a bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness.''

This chocolate doesn't have any berry flavoring or red coloring. It is made from the ''Ruby bean''  and the ''Ruby bean is unique because the fresh berry fruitiness and color precursors are naturally present.''

This beans come from Ecuador, Brazil and Ivory Coast But genetically they are nothing new.