I searched and read a few articles:

https://www.nestandglow.com/life/why-ruby-chocolate-is-fake

A few years ago, I went to a lot of trouble to make a red velvet cake using old fashioned, minimally processed cocoa that still had its natural red color--the origin of the red in red velvet before a food dye company put out a recipe to use a whole bunch of their product making the cake blood red. Velvet cakes of all flavors are lovely, and delicate flavors can have as much impact, in their ways as strong ones, but current style is to have our chocolate rich, dark and bitter, and minimally processed can't hold up to that. Great marketing ploy, though, to make a chocolate that's naturally pink, like cheeks flushed with thoughts of love, whether or not it satisfies the flavor requirements of chocolate addicts.

I have heard of it. As I love both chocolate and the color pink, I was very excited. But I hear that it has a berry flavor to it. I don't like fruit flavors with chocolate. I think chocolate covered fruit is an abomination. So I probably will not try it.

Amylou, in one of the linked articles--the one posted by PM-- it says that it's actually more of a tangy/sour or acidic flavor from the citric acid they process it with. Berries are acidic and pink, so people say "berry". The article said that when they didn't see what they were tasting, they said "tangy and sour".

I don't really like chocolate covered fruit either, but not as fiercely as you. :)