A Brand New Type Of Chocolate Has Been Invented And It's Pink, So Pink
Science has done many wonderful things. We have put a man on the moon; harnessed the power of the atom for our own means and eradicated some of the most virulent diseases from this earth, yet all of that pales in comparison to this seismic announcement. A new type of chocolate has been invented and it's pink. Naturally pink.
I'm not here to waste your time by pretending that it's just a twist on some pre-existing chocolate, like guava-flavoured chocolate or some shit. I respect you too much for that. I'm talking about a whole new type of cocoa bean, a fourth type of chocolate after dark, milk and white. This is the first new type of cocoa bean discovered in 80 years (since the invention of white chocolate).
Let me give you a quick run down of what makes this one of the most exciting developments in bean technology in recent years. Chocolatiers Barry Callebaut have been working on this 'Ruby' bean over the past several years. They have been trying to crack the unique flavour profile through collaboration within their international chocolate R&D centres, located primarily throughout France and Belgium. Now I don't know about you, but researching this article was the first time I learned that chocolate 'Research & Development' was not only a viable career-path, but a thriving one. I feel that my parents and the careers-guidance counsellor at school have hidden a secret from me for which I can never repay them.
They describe the 'Ruby' chocolate as differing in taste to dark, milk or white chocolate by its unique "tension between berry-fruitiness and luscious smoothness". Until I taste it I can't really process what the hell that means. Needless to say though I demand someone gets me some of that pink, creamy goodness and rams it into my mouth asap. (Please do not take the previous sentence out of context).
It's understand there are no concrete dates as to when Ruby chocolate will be available commercially as they are still working with manufacturers on how best to produce it. Until it is we must content ourselves with our regular old non-pink chocolate, though if you truly can't wait I recommend getting a slab of Dairy Milk and some pink crayons and you'll be able to achieve much the same effect.