Sweet tooth? Sample ruby chocolate, the newest type of the creamy treat that is 100% naturally pigmented.
It is the newest addition to chocolate types since the introduction of white chocolate over 80 years ago. Created by Barry Callebaut, a Swiss-Belgian chocolatier, its recipe and production methods are a closely guarded secret.
Made from the ruby cocoa bean, it keeps its pretty pink colour after processing. Be prepared for a slightly fruity, tangy berry flavour, married with smooth creaminess.
Although this new dessert is a must on every foodie’s after-dinner plate, those who fancy a quick, sweet taste of the pink newcomer can purchase a ruby KitKat in convenience stores and vending machines across Switzerland. www.BarryCallebaut.ch ◼
© This article was first published in June-July 2019 edition of World Travel Magazine.