The Cacao Barry brand has launched a coverture chocolate made with 100 percent pure cacaofruit almost two years after Barry Callebaut introduced WholeFruit chocolate.
WholeFruit chocolate offers flavors reminiscent of exotic fruits and 40 percent less sugar than the most dark chocolates. It’s made from 100 percent pure cacaofruit, the majority of which (70 percent) is normally discarded as waste.
To achieve this, Cacao Barry partnered with Cabosse Naturals, which upcycles the pulp and peel into a range of pure cacaofruit ingredients. Cabosse Naturals collaborates closely with local cacaofruit farming communities in Ecuador, which 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 ingredients has been shortened to no more than 5 hours. Freshly harvested cacaofruit is essential to preserve the fruity taste and nutrients that distinguish WholeFruit chocolate.
“WholeFruit, the new type of chocolate, reflects a profound change in the way cacaofruit is perceived and used, and also in the way chocolate is made,” said Dries Roekaerts, global gourmet VP, Barry Callebaut Group. “It brings to life the common desire of farmers, chefs and consumers to leverage nature for completely new and unforgettable taste experiences.”
WholeFruit Evocao intends to be the first chocolate worldwide that qualifies for the Upcycled Certified mark, which will be implemented this year in the United States by the Upcycled Food Association. This helps consumers to make conscious choices and have a positive impact on the environment.
Cacao Barry’s WholeFruit Evocao is the first signature expression of WholeFruit chocolate. Currently available in limited quantities for professional artisans in France, the UK, Italy, Canada, the U.S., Brazil and Japan, its distribution will expand to other countries beginning in December 2021. New flavor profiles will follow in 2022.
Barry Callebaut introduced WholeFruit chocolate at a special event in San Francisco in September 2019. It was first made available to 30 of the world’s top chocolatiers and pastry chefs.
“At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao,” said Andrea Doucet Donida, global managing director, Cacao Barry. “This chocolate has been designed for chef artisans, answering perfectly to their expectations and requirements, in terms of values and taste.”
Founded in 1842 and deeply rooted in its French pastry heritage, Cacao Barry is used by chefs in more than 90 countries. Its cacaofruit and beans are 100 percent sustainability sourced from plantations in Latin America, Africa and Asia.