You know that scene in Love Actually where he is gift wrapping the necklace, this is what it felt like, as the barista said “oh no we aren’t quite finished yet”. New invention or not and chemistry aside, I really like it and it is the sour tanguiness and colour that make my brain happy. Honestly the title implies that ruby chocolate is fake, as if the chocolate is a food that threatens your health. Available now, these coffees "have been crafted to pair and complement the flavour of the Starbucks Blonde® Roast, which is a smoother, lighter roast that whilst mellow, still packs a punch. What’s more, Modern Standard is signed up to 1 per cent for the Planet (meaning it donates at least 1 per cent of its annual revenue to environmental causes), and the packaging is recyclable.

Cocoa pioneer Van Houten launches first-ever Ruby chocolate Cocoa pioneer Van Houten launches first-ever Ruby chocolate

However there’s more to it than just an acidic taste, and it’s more than just the color fooling your palate. There has been talk of a vegan variety of ruby chocolate in the future but nothing is available at the moment. This bar has added flavourings that really renders the whole point of this “new taste sensation” pointless. Even if you’re not sure whether dark hot chocolate is your thing, we’re willing to bet you’ll like this.

Stir well with a whisk until the chocolate melts completely and all have come to a slightly frothy simmer.

Simply Ruby Chocolate Powder, Hot Chocolate Powder for Smooth

But Asda’s one is a slightly different prospect – a wallet-friendly blonde style that combines the milky, vanilla gorgeousness of white chocolate with a subtle hint of caramel. While the colour can be naturally achieved via processing a flavouring has almost certainly been added with the citric acid. Plus the toppings of whipped cream, white chocolate sauce and mini marshmallows make this an absolute crowd-pleaser. They can be used in baking or other recipes as well – Cocoa Canopy even suggests cocktails – which is certainly a win if you are looking for a chocolate with a lot of versatility. The citric acid is a super tiny fraction of the recipe, and it is there to preserve colour, just as you would use lemon juice to prevent an apple or avocado from oxidation.

For brewing consistency, a Hotel Chocolat velvetiser was used to heat the milk to the ideal temperature.