Restaurateurs must stay on top of food trends to remain competitive. Incorporating cutting-edge cuisine into their menus is one way to do so.
So what’s the next big thing? Food service managers may not have to look further than the dessert menu for a clue.
On September 5, Swiss chocolatier Barry Callebraut introduced Ruby chocolate—the first chocolate variety to debut in 80 years. The FDA still needs to approve it, which might take up to a year. In the meantime, professionals in the food world can start dreaming up how to incorporate it in their offerings.
Here are three fast facts about Ruby chocolate.
- It’s like nothing you’ve ever tasted before. According to a press release put out by Barry Callebraut, the flavor is “a tension between berry-fruitiness and luscious smoothness.”
- There are no added colors. The blush pink hue comes from the bean itself and a new (top-secret, of course) processing method.
- The price point is TBD. With the cost of chocolate ranging from the price of a Hershey’s bar to high-end handcrafted truffles, it’s hard to say how much you’ll have to shell out for the new strain. According to Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, “Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among millennials—hedonistic indulgence—but also high purchase intent at different price points.”
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