一种漂亮的粉红色新型巧克力即将“登陆”澳大利亚。
Ruby chocolate is the world's "fourth chocolate". Ruby chocolate derives its unique color from theruby cocoa bean, which is grown in Ecuador, Braziland the Ivory Coast.
“红宝石”巧克力是全球“第四种巧克力”。该巧克力独特的颜色来自于产自厄瓜多尔、巴西和象牙海岸的深红可可豆。
Powder extracted from the bean during processing is used to color the chocolate and its creators state noberries or colors have been added in the making.
加工过程中萃取自这种咖啡豆的粉末被用于为巧克力上色，其发明者称在制作过程中未曾添加浆果或颜料。
The chocolate's taste is described as "sweet yet sour" with "little to none" of the cocoa flavor traditionally associated with other varieties of chocolate.
据称，红宝石巧克力口感酸甜，几乎没有甚至完全没有其他种类巧克力通常带有的可可味。
The innovation, by Barry Callebaut AG, the world's largest cocoa processor, comes after about a decade of development.
这种巧克力是全球最大的可可加工商百乐嘉利宝的创新产品，经过约10年的研发才得以问世。
"It's natural, it's colourful, there's an indulgence aspect to it, but it keeps the authenticity of chocolate," the company's CEO told the publication. "It has a nice balance that speaks a lot to millennials."
百乐嘉利宝的首席执行官向媒体透露：“这种巧克力是天然的，色彩鲜艳。虽然它有放纵的一面，但是还是保持了巧克力的本真。它为千禧一代找到了一个很好的平衡点。”
