A new type of chocolate has been invented and it's pink

Harriet Pavey
The new type of chocolate takes its pink colour from the Ruby cocoa bean: Barry Callebaut

Scientists say they have invented a fourth type of chocolate after milk, dark and white – the first new type in 80 years.

Swiss chocolatier Barry Callebaut has created the entirely new flavour using a ruby cocoa bean to create a pink sweet with “berry fruitiness and luscious smoothness”.

Named Ruby after its red hue, it’s the first new type of chocolate to be invented since the white version was created in Switzerland in the 1930s.

A Barry Callebaut spokesman said: “Ruby chocolate is the fourth type of chocolate and is an intense sensorial delight.

Despite its red hue, there are no added flavours, colours or berries (Barry Callebaut)

“[It] offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness.”

Despite its pink appearance, there are no added colours, berries or flavours in the chocolate.

After launching to a panel of chocolate experts in Shanghai this week, its creators are hoping to crack the millennial market with the trendy treat.

The new confectionery was launched to a panel of chocolate experts in Shanghai (Barry Callebaut)

Peter Boone, the company's chief innovation and quality officer, said: "Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among millennials - hedonistic indulgence - but also high purchase intent at different price points."

The chocolatier predicts the new Ruby chocolate category will soon hit the shelves in shops around the world as the "fourth reference" next to milk, white and dark.

Chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy told The Sun: “Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture,”

“It tastes so light and fruity you don't really realise you're gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate.”