We Got A New Flavor Of Chocolate For The First Time In 80 Years, And It's Targeting Millennials


We Got A New Flavor Of Chocolate For The First Time In 80 Years, And It's Targeting Millennials


Dark, white, or milk chocolate? Which is your favorite? I know, I know. White chocolate isn't really chocolate. But let's just pretend okay?

Personally, I love the bitter aftertaste of a good dark chocolate, especially on a sweet strawberry!


However, the need to cover fruit in chocolate may be over after the newest discovery. A new type of cocoa bean was found off the Ivory Coast, Ecuador, and Brazil.

"It's natural, it's colorful, it's hedonistic, there's an indulgence aspect to it, but it keeps the authenticity of chocolate," Antoine de Saint-Affrique, the CEO of Barry Callebaut AG, the world's largest cocoa processor, said in a telephone interview. "It has a nice balance that speaks a lot to millennials."

Ready to see what the new chocolate is? And why it's being marketed to millennials?

There's a new color of pink, called 'millennial pink', which is deemed to be the most appealing color to people classified in that age group.

According to The Guardian, millennial pink "represents a kind of ironic prettiness, or post-prettiness. It's a way to be pretty while retaining your intellectual detachment. It's a wish that prettiness could de-problematised."

That's why this chocolate is supposed to be so appealing:

The new 'Ruby Chocolate" has a light shade of pink to it, making it the most colorful of the chocolate flavors.

Let's celebrate today's #WorldChocolateDay! What is your favorite - milk, dark, white, or our latest #innovation, ruby chocolate? Curious to hear from you! https://buff.ly/2IZTYdg

Posted by Barry Callebaut Group on Friday, July 6, 2018

"We don't add flavorings, we don't add coloring, or additives: it's purely coming out of this bean, and it's all natural," Peter Boone, chief innovation and quality officer for Barry Callebaut said. "It's a dedication to years of research into the artisanal processes of making chocolate. But it was also luck that we found this potential in the bean 13 years ago."

"You could try and copy the color and try to copy the flavor, but making a real chocolate, which is just made out of your normal chocolate ingredients, with that taste and with that color would be extraordinarily difficult," De Saint-Affrique said.

The food trend to watch out for in 2019: Ruby chocolate

At our booth at this year's #ISM, we are dedicating our #BCStudio to Ruby chocolate, the 4th type of chocolate. At least 11 brands will introduce #RubyChocolate at #ISM2019 - and there is more to come. Ruby chocolate is the food trend to watch out for in 2019!

Posted by Barry Callebaut Group on Monday, January 28, 2019

The chocolate will be similar to white chocolate with a slight natural berry flavor. The chocolate could be hitting shelves in six months, and it's already been tested in certain countries.

"We had very good response in the key countries where we tested, but we've also had very good response in China, which for chocolate is quite unusual," De Saint-Affrique said.

Would you give this new chocolate a try? Let us know!

Meagan has an intense love for Netflix, napping, and carbs.