Cacao Barry says its WholeFruit Chocolate, made from 100% pure cacaofruit, is the first chocolate to be Upcycled Certified by the Upcycled Food Association (UFA). 

Cacao Barry’s Evocao WholeFruit Chocolate was introduced on June 7, 2021, and highlights fresh fruity tastes with no added refined sugars, no lecithin and no vanilla. Evocao is the first expression of WholeFruit chocolate, with its bright, citrusy, tangy signature taste complemented by what marks Evocao: a tropical fruitiness bursting with fresh mango, lemon, mandarin, passion fruit, and cacaofruit pulp, an expression of Dominican Republic and Ecuador cacaofruit. 

Not only does WholeFruit Chocolate provide unique sensory and nutritional values, but it has given value to the pulp of the cacaofruit that used to be discarded. It brings an added revenue stream to the farmers. Recently, Evocao WholeFruit Chocolate was awarded the 2022 World Food Innovation for Best Artisan Product.

“Evocao being Upcycled Certified means a big step in our industry toward a sustainable cocoa farming that will engender other industries to follow,” said Chef Dimitri Fayard, head chef at Chicago Chocolate Academy. “By using Evocao, I know I am making the planet a little better.”