Have you ever wondered why some chocolate tastes more intense and flavourful than others? Or why some chocolate bars are considered healthier than others? The answer lies in the cacao content, which refers to the percentage of cacao solids and cacao butter in chocolate.

So there’s milk, dark, and white chocolate. That’s it, right? Well, not quite. Since 2017 we can enjoy what is known as the fourth kind of chocolate: Ruby chocolate. Introduced by chocolate manufacturer Barry Callebaut, ruby chocolate is a revolutionary product made from the ruby cocoa bean, which has a unique flavour profile that is both fruity and slightly tangy.