So’Choc combines chocolate and buckwheat

Belcolade has introduced a new chocolate, So’Choc Cacao-Trace. The development of So’Choc incorporated a unique chocolate-making process by combining Belcolade’s fermenting experience with its parent company, Puratos, to create a pairing of fermented cocoa sourced through its Cacao-Trace program and fermented buckwheat.

With this unique combination of fermented ingredients, the unique concept and patented manufacturing process have resulted in a 66% non-sweet dark chocolate, with notes of cereal and fruity heart notes in the tasting experience.

“With So’Choc, we have used our vision and expertise to proactively adapt the fermentation process. This makes a positive impact on flavor development, enabling us to create a flavour baseline,” said Youri Dumont, SBU Chocolate Director at Puratos.

So’Choc is versatile in its applications across the patisserie and chocolate sectors, to be included in tablets, ganaches, mousses, cremeux, sauces and other chocolate products. Inspiration for So’Choc came from a journey mapped out by Belcolade’s Resident Curator Stéphane Leroux. It was his inspiration, creativity and experience that shaped the chocolate’s individual taste, Belcolade reported.

The development of So’Choc is part of a wider refresh of the entire Belcolade brand, designed to reflect the brand’s taste-focused, sustainable and innovative mission, while ensuring customers have the creative and technical support. Part of this has involved adopting a “distinctive new identity” which includes a new style for packaging, visuals and communications, as well as a transition towards fully sustainable and recycle-ready packaging.

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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