Consider yourself a bit of a chocolate connoisseur?
Well, it's time to forget everything you thought you knew, because scientists have just discovered a fourth type of chocolate.
That's right, Swiss chocolatiers, Barry Callebaut, have just invented a totally new taste sensation – and it's unlike anything we've seen before.
With its pink hue and berry-like flavour, this Ruby chocolate is the first new chocolate discovery since white chocolate was introduced to the market in the 1930s.
What's more, Ruby's unique flavour and colouring are completely natural with Barry Callebaut revealing it uses the ruby cocoa bean to give the chocolate its “berry-fruitiness and luscious smoothness.”
“Ruby chocolate is very different and clever stuff. It’s refreshing and has a light, creamy texture,” chocolate expert and editor of industry bible Kennedy’s Confection Angus Kennedy told The Sun.
“It tastes so light and fruity you don't really realise you're gobbling up one chocolate the other, so it means consumers will be able to eat more of it than other types of conventional chocolate.”
“Whether this a good or bad thing depends on your point of view,” he added.
Ruby chocolate has been almost a decade on the making and appears the pink stuff is going to be targeted at millenials, with the confectionery company insisting quirky yet authentic nature will attract younger generations.
“It’s natural, it’s colourful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate,” Barry Callebaut CEO Antoine de Saint-Affrique told Bloomberg.
“It has a nice balance that speaks a lot to millennials.”
We have a feeling we'll be seeing this stuff all over our Instagram feed very soon.