Ruby chocolate is a distinct variety of chocolate that is pinkish or purple in color. It was introduced by Barry Callebaut, a Belgian-Swiss cocoa company, in 2017. Ruby chocolate is made from "ruby cocoa beans" that are found in Ecuador, Brazil, and Ivory Coast. These beans are influenced by their environment and cultivated in specific climate conditions, similar to grapes grown for fine wine. Ruby chocolate is made of sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier, soya lecithin, citric acid, and vanilla flavoring. It has a sweet, berry-like flavor with a slightly tart taste. Ruby chocolate is the first new chocolate development since Nestlé debuted white chocolate in 1930. It is considered the 4th type of chocolate after dark, milk, and white chocolate. Ruby chocolate is sold as bars or in chips or disks and can be eaten alone or used in confections or as a topping.