The Spanish-inspired chocolateria and retailer San Churro has announced the launch of new truffles, chocolate bars and churros in Australia, created with ruby chocolate, which is the fourth type of chocolate know recently presented on the market.
The rarity in the cacao species has been in development since 2004 by the cocoa producer Barry Callebaut.
“Over the years we’ve seen a shift of our consumers wanting smaller, more high-quality indulgences. Containing a 47% cocoa content, it is not as sweet as traditional chocolate. However, I believe it will receive a lot of admirers,” said San Churro CEO and co-founder Giro Maurici, according to ausfoodnews.com.au.
IBIS World’s latest industry report on chocolate reveals the sweet treat brings in over AUS6m of revenue in Australia; however, the industry is changing.
Growing consumer concerns about the amount of fat and sugar in foods have weakened demand for traditional chocolate and confectionery, leading industry participants to develop different, more health-focused recipes.