Blond vs. pink: French-Swiss battle for 'fourth' chocolate

A fourth chocolate -- "blond" -- has been slowly making inroads into French confectionary, but has failed to win official recognition and faces competition from a pink Swiss variety.

Blond choccy was born from an accident.

French pastry chef Frederic Bau was demonstrating his skills at an exhibition in Japan, and left his white chocolate warming a little too long in a bain-marie... four days, to be precise.

"By chance, by magic... it became blond! This chocolate appeared with an incredible color and smell"...