Posted on 09/09/2017 6:38:41 PM PDT by nickcarraway
Scientists are our best bet for saving the world from our own destructive habits, but we also need their help in making it a world worth saving. Fortunately, some brave men and women in lab coats (and aprons) have done just that, because they recently discovered the first new kind of chocolate in 80 years. Ruby is only the fourth type of chocolate ever found, and despite what you might think from its appearance, it isn’t made with any food dye or berries. That’s right, the newest sweet is naturally pink.
In a press release from the chocolate company Barry Callebaut (which we learned about at Cosmopolitan), they announced Ruby chocolate, “made from the Ruby cocoa bean through a unique processing [that] unlocks the flavor and color tone naturally present in the Ruby bean.”
Okay, but while adding another chocolate to go besides milk, dark, and white is obviously exciting, what about the really important question: how does it taste?
“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.”
So even though no berries are added to the chocolate, it still has a berry-like flavor. But just how “luscious” is this new treat? We’d better check it out for ourselves. It’s the least we can do to thank the brave scientists working to make this world a better place. Good thing they also announced “Ruby, like Dark, Milk and White chocolates will be introduced in different product categories.”
think I’ll pass on this new chocolate.
But chocoholics will love it!
I’ll be glad to taste test. Send 100 lbs to me.
Can I fax it.
Seems to me if it doesn’t taste like chocolate, then to ‘H’ with it. I go for chocolate, because it tastes like chocolate, not berries.
I do like berries WITH my chocolate, but.............
Deal me in.
I associated with a fellow at work who delighted in telling about his experience working at a red dye factory. There was no difference between #3 and number #2. Conditions were so warm, they wore undies—one unexpected snap tour walked in once.
This is breaking news. Really. It is.
When can I get ruby chocolate peanut butter cups?
Agreed
A Thong could get one in Trouble!
As for a Newly Discovered Chocolate...
Better Not get in My Way!
I'm assuming it's full of theobromide...
I’m passing too.
Sounds a lot like “white chocolate” which isn’t really chocolate and doesn’t taste like chocolate either.
I’ve read that raw cacao beans can be white to violet in color. This is probably a natural color that they have found a way of preserving from the natural fermentation process that turns most cacao beans brown.
Try this one your most honorable Nullness: http://www.businessinsider.com/mycotechnology-review-chocolate-mushrooms-2016-9
I developed an allergy late in life to chocolate, especially dark chocolate. I can digest white
Interesting!
May the Void be with you.
Sounds like the flavor of those putrid jelly filled disasters in the Russell Stover boxes.
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