The world of chocolate is looking rosier.
Swiss chocolate maker Barry Callebaut announced plans to introduce its new "ruby" variety in the U.S. market, Bloomberg reports. The company developed the pinkish, fruity-tasting product in recent years by using a special type of cocoa bean found in Ivory Coast, Ecuador and Brazil.
Chocolatiers consider ruby the fourth natural shade of chocolate, joining existing palettes of dark, milk and white chocolate. The latter shade was the last to be developed, way back in the 1930s. That's why the ruby variety is considered such a breakthrough.
Bloomberg reports the USDA is determining whether the product can actually be called chocolate. Other marketing names include ruby cacao.