Cacao Barry releases first wave of WholeFruit chocolate for chefs and artisans

Cacao Barry’s WholeFruit Evocao is the first signature expression of WholeFruit chocolate, and it said other exciting flavour profiles will follow in 2022. “ At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao. This chocolate has been designed for chef artisans, answering perfectly to their expectations and requirements, in terms of values and taste ,” said Andrea Doucet Donida, Global Managing Director, Cacao Barry. Billed as ‘Indulgence for the next generation’, Cacao Barry partners with Barry Callebaut’s other brand, Cabosse Naturals, which specialises in upcycling the cacao’s pulp and peel into a range of 100% pure cacaofruit ingredients. WholeFruit Evocao intends to be the first chocolate worldwide that qualifies for the Upcycled Certified mark, which will be implemented this year in the United States by the Upcycled Food Association. This helps consumers to make conscious choices and have a positive impact on the environment they appreciate so much. Cabosse Naturals collaborates closely with local cacaofruit farming communities in Ecuador, who are part of the Cocoa Horizons sustainability programme, 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 five hours, according to the brand. Fresh fruity taste Freshly harvested cacaofruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate, said Cacao Barry, which was founded in 1842 and deeply rooted in its French pastry heritage. Millennials and Centennials, and 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, Cacao Barry said. 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. “ 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 ,” Dries Roekaerts, Global Gourmet VP Barry Callebaut Group The WholeFruit Evocao chocolate is now available in limited quantities for professional artisans in France, the UK, Italy, Canada, the US, Brazil and Japan. From December 2021, its distribution will be progressively extended to other countries.

Cacao Barry releases first wave of WholeFruit chocolate for chefs and artisans

Two years since its impressive launch in San Francisco, Barry Callebaut’s global brand, Cacao Barry, has announced the release of its first couverture chocolate made from 100% pure cacaofruit for chefs and food artisans.

Related Topics

Barry Callebaut unleashes full power of 'cacaofruit' in next-gen food & drink category – watch

Barry Callebaut launches 100% ‘Cacaofruit’, in another first for the confectionery sector