Forget dark, milk, or white. It’s time to think pink! Americans can now get a taste of ruby cacao (kuh-KOW), the first new naturally colored chocolate in more than 80 years.

It took a Swiss company 10 years to develop the recipe, using ruby-colored cocoa beans from Brazil, Côte d’Ivoire, and Ecuador. The beans are processed and mixed with other ingredients. The result tastes sweet, sour, and berry-like.

The treat is already in stores abroad, but its release here could be big business. The U.S. is one of the world’s largest chocolate markets.