Ruby Chocolate Wants a Place at the Table with Dark, Milk and White

nytimes.com

10 points·seycombi··12 comments

Ruby chocolate “satisfies a new consumer need found among millennials — hedonistic indulgence,”

You mean like... avocado toast?

Wow, glad we finally invented hedonistic indulgence. And just in time to make less money than previous generations, too!

Nothing in that article makes any sense, but that was the most egregious.

Premium Mediocrity?

I'll wait for Python Chocolate.

Meh, unless it's strongly and statically-typed I'm not going to use it in production.

/typical HN response

Certainly intriguing, although if it will be 6-18 months until I can try it I'm not sure why I should care.

White chocolate doesn't deserve a seat at the table.

Joking, but not really. https://en.wikipedia.org/wiki/White_chocolate

Preach!

What I find puzzling is that this pink chocolate 'invented in 2017 by a Swiss company marketing to millenials' appears to have been available in British sweet shops for over 20 years.

https://www.sweetsncandy.co.uk/a-jar-of-pink-and-white-choco...

https://i.pinimg.com/originals/66/0b/87/660b8713654b075c0a81...

My conclusion: while the Swiss are masters of chocolate, the Brits are masters of time travel.

Hehe. I could be wrong but I think the pink chocolate mice are made with food colouring rather than coloured by the bean.

They do seem rather cagey on how they process the bean though.

A cacao pod sometimes looks slightly reddish, I wonder if the colour could come from that?

You know, I've never even considered that they were chocolate. I always thought they were just a smooth soft candy kind of thing. For, like, 4 decades.

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