Almost two years after unleashing the power of the cacaofruit with the unveiling of WholeFruit chocolate, a revolutionary new type of chocolate, our global brand Cacao Barry launches a WholeFruit chocolate that enchants artisans across the globe.
In 2019 we embarked on a collaborative journey together with 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WholeFruit Chocolate for chefs and artisans. And here it is: the first expression of a unique couverture chocolate made from 100% pure cacaofruit -WholeFruit Evocao™.
Millennials and Centennials, but also older generations earnestly want to live a happy, healthy life, in symbiosis with the world around them. They want chocolate that is tasty, good for them and good for the planet. WholeFruit chocolate responds perfectly to this need: a delicious, fresh fruity taste, 40% less sugar than the most consumed dark chocolates, and made from 100% pure cacaofruit. A fruit of which 70% is normally discarded as waste.
To achieve this, Cacao Barry partners with our brand Cabosse Naturals, who upcycles the delicious pulp and peel into a range of 100% pure cacaofruit ingredients. Cabosse Naturals collaborates closely with local cacaofruit farming communities in Ecuador, who are part of the Cocoa Horizons sustainability program, to source the highest quality fruits. Through this collaboration, the time between harvesting and processing the fresh cacaofruit into delicious ingredients has been shortened to no more than 5 hours. Freshly harvested cacaofruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate.
“WholeFruit, the new type of chocolate, reflects a profound change in the way cacaofruit is perceived and used, and also in the way chocolate is made. It brings to life the common desire of farmers, chefs and consumers to leverage nature for completely new and unforgettable taste experiences.”
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