酸甜的粉紅色巧克力登陸澳大利亞

A brand new variety of chocolate is set to hit Australian shores and it comes in a pretty pink hue.

一種漂亮的粉紅色新型巧克力即將“登陸”澳大利亞。

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.

“紅寶石”巧克力是全球“第四種巧克力”。該巧克力獨(dú)特的顏色來(lái)自于產(chǎn)自厄瓜多爾、巴西和象牙海岸的深紅可可豆。

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.

加工過(guò)程中萃取自這種咖啡豆的粉末被用于為巧克力上色，其發(fā)明者稱(chēng)在制作過(guò)程中未曾添加漿果或顏料。

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.

據(jù)稱(chēng)，紅寶石巧克力口感酸甜，幾乎沒(méi)有甚至完全沒(méi)有其他種類(lèi)巧克力通常帶有的可可味。

The innovation, by Barry Callebaut AG, the world's largest cocoa processor, comes after about a decade of development.

這種巧克力是全球最大的可可加工商百樂(lè)嘉利寶的創(chuàng)新產(chǎn)品，經(jīng)過(guò)約10年的研發(fā)才得以問(wèn)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."

百樂(lè)嘉利寶的首席執(zhí)行官向媒體透露：“這種巧克力是天然的，色彩鮮艷。雖然它有放縱的一面，但是還是保持了巧克力的本真。它為千禧一代找到了一個(gè)很好的平衡點(diǎn)。”