What does the world’s newest kind of chocolate really taste like?

The TODAY Show panel have put their tastebuds on the line to try the world’s newest kind of chocolate.

Ruby chocolate was launched last week by Swiss scientists, joining mainstays white, milk and dark chocolate.

This morning, TODAY Show panellists Tom Steinfort, Deborah Knight and Jayne Azzopardi put the sweet innovation to the test, alongside chocolatier Kirsten Tibbals.

“It tastes strawberry-like,” Knight said.

Steinfort described the chocolate as “similar to white chocolate, but almost fruitier.”

Ms Tibbals explained that the jewel-tone of the chocolate was “completely natural”, and came from a special extraction technique.

“They’ve extracted natural colour and flavour from the ruby cocoa bean,” she said.

Despite the fruitiness of the confection, Ms Tibbals emphasised that the chocolate was “no healthier” than other kinds.

“It really depends on how much sugar is added to the cocoa powder,” she said.

Ruby chocolate is the newest chocolate to be launched in more than 80 years, with creator Barry Callebaut stating that over 13 years of research has been put into producing it

A spokesperson for Barry Callebaut said the chocolate “satisfied”  a new consumer need for “hedonistic indulgence” found in Millennials, or those born from the 1980s onwards.

It is not yet known when ruby chocolate will be available on Australian shores.