Almost two years after unleashing the power of the cacaofruit with the unveiling of WholeFruit chocolate, a new type of chocolate: Barry Callebaut’s global brand Cacao Barry launches a WholeFruit chocolate that they say, enchants artisans across the globe.
Indulgence for the next generation
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 has partnered with Barry Callebaut’s brand Cabosse Naturals, who upcycles the 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 five hours. Freshly harvested cacaofruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate.
Cacao Barry’sWholeFruit Evocao is the first signature expression of WholeFruit chocolate, and other exciting flavour profiles will follow as of 2022. 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.
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Editor, International Confectionery
Tel: +44 (0) 1622 823 922