Cacao plants can only survive in a handful of specific regions, but those regions have since become volatile. The plants are frequent victims of fungal disease, climate change and cocoa swollen shoot virus, or CSSVD.
World-renowned Swiss chocolatier Barry Callebaut unveiled another type of chocolate called “ruby chocolate” in September.
The pink-hued creation with berry undertones joined the ranks of dark, milk and white chocolate nearly 80 years after the introduction of white chocolate. The ruby chocolate does not obtain its color or flavoring from additives. Instead, the chocolate was created following over a decade of testing a special cocoa bean.