Ruby—The Fourth Chocolate Type After Milk, Dark And White—Arrives In The US1 min read

Image via Vosges Haut-Chocolat

Chocoholics in the US, if you can’t get enough of all things cocoa, your new favorite treat might be here.

A little over a year after its debut, ruby chocolate—the newest chocolate type to join the milk, dark and white variations after 80 years—has been brought over to the US by Chicago-based chocolatier Vosges Haut-Chocolat.

Developed by cocoa manufacturer Barry Callebaut, ruby chocolate is imbued by a naturally-occurring pink hue derived from ruby cocoa beans found organically in Ecuador, Brazil, and Ivory Coast. The treat is said to embody a mild fruitiness.

Vosges Haut-Chocolat’s blush-pink offerings will be available in two types of truffles that are made in what it calls, ‘Ruby Cacao’.

The first truffle, ‘Ruby Cerise’, comprises of vanilla, ruby coca, cherry gelée, freeze-dried cherry and pink peppercorn, whereas the other, ‘Sour Mango Ruby’, is made with mango, passion fruit, salted caramel, ruby coca, and edible purple flower petals.

Both flavors will arrive in the brand’s limited edition four-piece ‘Ruby Truffle’ collection, which is now available online and in stores.

The chocolates will be sold as part of a four-piece Ruby Truffle collection and can be bought in stores and online.

Image via Vosges Haut-Chocolat

Image via Vosges Haut-Chocolat

[via The Daily Meal, images via Vosges Haut-Chocolat]