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• The New York Times has a story about something called “ruby chocolate,” which a Swiss chocolate manufacturer says deserves to be considered in the same way as dark chocolate, milk chocolate and white chocolate.

The company that makes it, Barry Callebaut, describes it as “a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness,” and is made from Ruby beans from Ecuador, Brazil and Ivory Coast.

However, skeptics believe that the concept of a red chocolate is more about marketing than actually producing something different.
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