Pink chocolate is set to be the newest trend in confectionery with its pastel pink hue and berry flavour.
Developed by Barry Callebaut, the chocolate could be introduced into the UK market within the next six months.
The chocolate has been named “Ruby” for its natural pink colour that doesn’t contain any extra colours of flavours to change the colour.
The pinky colour comes from a powder that is extracted during the processing of beans that are grown in the Ivory Coast, Ecuador and Brazil.
Barry Callebaut’s chief innovation and quality officer Peter Boone said the colour comes from the bean in its natural form.
“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,” he said.
Mr Boone also said the new creation will fit perfectly into the “hedonistic indulgence” trend of millennials.
“It perfectly matches the food trends now, so I think the market will respond very positively to it,” he said.
He said he had hoped that the pink chocolate would become as popular as the other varieties currently available.