Cacao Barry’s Evocao WholeFruit chocolate wins award for taste and innovation

Made from 100% pure cacaofruit, the zesty, fruity tasting WholeFruit chocolate was introduced across the globe in 2021 and is available for chefs and artisans.

Healthy indulgence

WholeFruit chocolate is the first Cacao Barry couverture chocolate made from 100% pure cacaofruit and is 100% sustainably sourced. Evocao has been further developed by 30 confectionery and food professionals from around the world. The partnership has ensured the chocolate satisfies the needs of centennials and millennials’ search for healthy indulgence.

A spokesperson said no refined sugars, no lecithin, no vanilla are added. “For the first time, a chocolate reveals in depth all the flavours and natural freshness of the cacaofruit, making it a powerful chocolate without comparison with what is available on the market today. Evocao is the first signature expression of WholeFruit chocolate, with others to follow​.”

Upcycles

Cacao Barry, which is part of the Barry Callebaut Group,  also partners with Cabosse Naturals, which upcycles the cocoa’s pulp and peel into a range of 100% pure cacaofruit ingredients.

The global cacaofruit expert collaborates closely with local farming communities to provide the highest quality fruit. They work together to limit the time between the harvest and the processing of the pulp to a maximum of 5 hours. This is essential in preserving the high quality, deliciously fresh, and fruity taste and nutrients.

In its eighth year, the World Food Innovation Awards celebrates and recognises creative innovation and excellence in the global food industry.