Barry Callebaut focuses on flavor with ‘second generation of chocolate’
Company launches dark, milk chocolate with only two or three ingredients.
Barry Callebaut says it has launched “the second generation of chocolate” by reducing sugar and focusing on the natural flavors of cocoa.
The Swiss manufacturer has introduced two products developed under the Cocoa Cultivation & Craft principle (CCC), which aims to recognize the special qualities of each cocoa bean and coax out the nuances of flavor during the cultivation, fermentation and roasting processes.