Milk, dark, white… and now there is officially a fourth type of chocolate

We're not sure how we feel about this, but we're definitely ready to try it...

For years, we've had exactly three types of chocolate to work with: Milk, dark and white. What we didn't know was that sales in chocolate had been plummeting in recent years with more and more people getting into healthy living, and apparently there are large stockpiles of chocolate around the world as manufacturers are finding it difficult to sell their lots. However, this might be just the thing to turn everything around. Ladies and gentlemen, we present to you ... Ruby Chocolate! https://twitter.com/BCgroupnews/status/905321747725115392   In what will most likely the most sold out product for next year's Valentine's Day, the CEO of the creators of the product - Barry Callegaut, the world's largest cocoa processor - told Bloomberg how the colour (which happens naturally, and they absolutely DO NOT want you to call 'pink') comes about: "The beans used to make ruby chocolate come from Ivory Coast, Ecuador and Brazil and the unusual color comes from the powder extracted during processing," De Saint-Affrique said. "No berries or colours are added. While other companies including Cargill Inc. already produce red cocoa powder, this is the first time natural reddish chocolate is produced. "It’s natural, it’s colourful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate. It has a nice balance that speaks a lot to millennials. "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." Also, the ruby chocolate is described as having less of a creamy flavour than the other established colours, and is apparently more naturally fruity to taste. So when can we get our hands on it? No official word yet, but it would be foolish not to have it flooding the market by 14 February 2018. Watch this space...