Belcolade aims to disrupt traditional chocolate making with So'Choc taste creation
In the development of So’Choc, Belcolade said it has turned the traditional chocolate-making process on its head – by defining an inspirational taste journey first, and then using its unique knowledge to bring it to life.
Belcolade has combined its own fermenting expertise with that of its parent company, Puratos, to create a ground-breaking pairing of fermented cocoa, sourced through its sustainable Cacao-Trace programme, and fermented buckwheat.
With this unique combination of fermented ingredients, the revolutionary concept and a patented manufacturing process, So’Choc has achieved a sensorial experience unmatched on the market, the brand claimed.
Youri Dumont, SBU chocolate director at Puratos, said: “With So’Choc, we have used our vision and expertise to proactively adapt the fermentation process. This makes a positive impact on flavour development, enabling us to create a flavour journey that’s never been seen – or tasted – before.”
Product innovation becomes ‘experience creation’
The result is a 66% non-sweet dark chocolate, offering subtle head notes of cereals to start, followed by powerful fruity heart notes with a spark of acidity in the mid-tasting experience, landing softly with round cocoa base notes for a pleasant lingering mouthfeel.
Belcolade said chocolatiers can now incorporate into their chocolate making the notion of a journey through head notes, heart notes and base notes – and is a versatile in application across the patisserie and chocolate sectors, adding an extra dimension to tablets, ganaches, mousses, cremeux, sauces and other chocolate products.